Cheesecake Brownies Recipe

If you’ve ever found yourself torn between fudgy, chocolatey brownies and a silky slice of cheesecake, today’s treat will make your dessert dreams come true. Cheesecake Brownies are the perfect marriage of creamy, tangy cheesecake and decadent brownie, giving you the best of both worlds in a single, irresistible square. With their dramatic swirled tops and melt-in-your-mouth texture, these bars are guaranteed to impress at gatherings or satisfy any late-night craving. Trust me, this is one dessert you’ll want to add to your regular baking rotation!

Ingredients You’ll Need

The beauty of these Cheesecake Brownies is their simplicity. Each ingredient plays a vital role, from the glossy chocolate base to the luscious cheesecake swirl and every bite of chocolate chip goodness in between. As you pull out your pantry staples, notice how each item transforms the recipe’s flavor, structure, and appeal.

• Semi-sweet or bittersweet chocolate chips (12 ounces): Melting real chocolate gives the brownies their deep, rich foundation and perfect texture.
• Unsalted butter (6 tablespoons, cubed): Creates a silky melt with the chocolate, keeping the brownies moist and flavorful.
• Granulated sugar (¾ cup for brownies, ½ cup for cheesecake): Sweetens both layers just right, balancing the tang of the cream cheese and the depth of the cocoa.
• Vanilla extract (1 teaspoon for brownies, ½ teaspoon for cheesecake): Adds background warmth and enhances every other flavor.
• Eggs (3 for brownies, 1 for cheesecake, all room temperature): Binds the batter and the filling, giving structure while remaining incredibly tender.
• Unsweetened cocoa powder (¼ cup): Intensifies the chocolate flavor, making every bite deeply satisfying.
• Cornstarch (⅓ cup): Lightens the crumb, replacing traditional flour and ensuring chewy, gluten-free-friendly brownies.
• Salt (½ teaspoon): A small but mighty flavor enhancer that sharpens both sweet and chocolatey notes.
• Mini semi-sweet chocolate chips (1 cup): Pops of chocolate in every bite, adding textural contrast and extra decadence.
• Cream cheese (8 ounces, softened): The rich, creamy star of the cheesecake layer—make sure it’s at room temperature for a super smooth blend.

How to Make Cheesecake Brownies

Step 1: Prep Your Pan and Tools

Start by preheating your oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray, then line it with parchment paper, leaving an overhang on two sides. This simple trick makes it easy to lift your Cheesecake Brownies out cleanly later on—no sticky mess, just beautiful bars every time!

Step 2: Melt the Chocolate and Butter

In a large, heat-safe bowl, combine the 12 ounces of semi-sweet or bittersweet chocolate chips and cubed unsalted butter. Microwave them in 30-second increments, stirring thoroughly between each burst, until everything is glossy and smooth. This step is key—be patient and stir often so the chocolate doesn’t scorch.

Step 3: Mix in Sugar, Vanilla, and Eggs

Stir granulated sugar and vanilla extract into your melted chocolate and butter until fully combined. Then, add the eggs one at a time, stirring well after each. This helps create that signature chewy texture, ensuring the Cheesecake Brownies stay perfectly fudgy and moist.

Step 4: Combine Dry Ingredients

In a separate small bowl, whisk together the unsweetened cocoa powder, cornstarch, and salt. This blend adds depth to the flavor and ensures an even, luscious crumb. Pour the dry mixture into your wet ingredients, then stir vigorously. As you mix, you’ll notice the batter thickening and pulling away from the sides of the bowl—this means you’re on the right track!

Step 5: Add Mini Chocolate Chips

Gently fold in your cup of mini semi-sweet chocolate chips. These little bursts of chocolate take the brownies up a notch on richness, making every bite a little celebration of cocoa.

Step 6: Layer and Pour the Batter

Pour about two-thirds of your brownie batter into the prepared pan. Smooth the top with a spatula, making sure it reaches all four corners for even thickness throughout. Place the remaining third of the batter aside—you’ll need it in a bit for that signature Cheescake Brownies swirl.

Step 7: Make the Cheesecake Layer

Using a stand mixer or hand-held mixer, beat the softened cream cheese until it’s light and fluffy. Next, add in the sugar and beat until fully incorporated. Finish with the egg and vanilla, mixing until smooth. This creamy filling is what sets these brownies apart!

Step 8: Assemble and Swirl

Spoon the cheesecake filling gently over the brownie base, using an offset spatula to smooth it into a thin, even layer. Dollop or drizzle the reserved brownie batter over the cheesecake top, then use a knife or skewer to lightly swirl the two layers together. Don’t overdo it—you want pretty marbled ribbons of brownie and cheesecake.

Step 9: Bake and Cool

Pop the pan into your preheated oven and bake for 30 to 35 minutes. Start checking at 30 minutes—a toothpick poked into the center should come out mostly clean, with a few moist crumbs clinging (no wet batter). Once done, cool the pan completely on a wire rack. Use the parchment “handles” to lift the brownies out and cut them into squares. Try not to eat them all at once!

How to Serve Cheesecake Brownies

Garnishes

Cheesecake Brownies already look gorgeous with their chocolatey swirls, but you can really make them pop with a light dusting of powdered sugar or a drizzle of melted chocolate. Fresh berries or a dollop of whipped cream bring a pop of color and a touch of tang that pair beautifully with the rich, creamy layers.

Side Dishes

Pair these indulgent brownies with a mug of piping hot coffee, a glass of cold milk, or even a scoop of vanilla ice cream for an old-school dessert feel. If you’re serving guests, a platter of fresh fruit balances out the richness and gives your dessert board a touch of brightness.

Creative Ways to Present

For a party, try cutting your Cheesecake Brownies into bite-sized cubes and skewering them with toothpicks for an easy, grab-and-go treat. Want to get even fancier? Layer brownie squares with cream and berries in parfait glasses for a show-stopping trifle. However you serve them, kids and adults alike will be coming back for seconds!

Make Ahead and Storage

Storing Leftovers

Leftover Cheesecake Brownies keep beautifully. Store them in an airtight container in the refrigerator for up to 5 days. The flavors actually meld and deepen overnight, making them even more delicious on day two or three!

Freezing

If you need to make these ahead or want to save extras for a rainy day, wrap individual squares tightly with plastic wrap and foil, then freeze for up to two months. When a craving strikes, just thaw them overnight in the fridge or for a few hours at room temperature for a make-ahead treat that tastes as fresh as the day you baked them.

Reheating

To enjoy your brownies warm, pop a slice in the microwave for about 10–15 seconds. The chocolate chips will melt a little, giving you an ooey-gooey bite reminiscent of just-baked Cheesecake Brownies. If you like them chilled, serve straight from the fridge for a firmer, fudge-like texture.

FAQs

Can I use different types of chocolate?

Absolutely! While semi-sweet is classic, you can swap in bittersweet chocolate chips for a darker, more intense flavor, or try milk chocolate chips for extra sweetness. Just be aware that the flavor profile will shift slightly, but the recipe is quite flexible.

Can I make these gluten-free?

Yes! This Cheesecake Brownies recipe uses cornstarch instead of traditional flour, so it’s already gluten-free as long as your chocolate and other ingredients are certified gluten-free.

Why do my cheesecake swirls sink into the brownie layer?

If your cheesecake mixture is too runny or if you overmix the batters together, the layers may blend more than you’d like. For the best definition, make sure both batters are thick and gently swirl just the top layers. Softened but not melted cream cheese also helps keep the layers distinct.

Can I add mix-ins or toppings?

Definitely! Feel free to stir in chopped nuts, mini peanut butter cups, or even a handful of toffee bits for extra pizzazz. Just be careful not to overload the batter so the original chocolate and cheesecake flavors can still shine.

How do I get clean cuts on my Cheesecake Brownies?

For sharp, bakery-style squares, chill the brownies in the fridge before slicing. Use a sharp knife, wipe it clean between each cut, and consider dipping the knife in hot water then drying it for the smoothest edges. That way, every piece looks as good as it tastes!

Final Thoughts

Nothing says pure dessert joy quite like a pan of homemade Cheesecake Brownies. Whether you’re making them for a party, family night, or just to satisfy your own cravings, they’re bound to become a new favorite. I hope you give this recipe a try and share the magic with someone you love!

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