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These rich and chewy cheesecake brownies have a delicious cheesecake layer infused in the brownies making it one deliciously decadent treat!
2 in 1 – Yes, please!
Brownie recipes are always a hit at our house and one of our go-to desserts. We have so many variations and flavor profiles, they’re really perfect for every holiday and occasion!
Cheesecake brownies combine two favorite desserts – cheesecake and brownies – into one easy treat! They’re too delicious not to love and perfect all year long.
Why we love them:
- Makes a pan-full. Like all bar recipes, brownies bake up several slices in one go making them perfect for sharing!
- Save for later. They not only store very well, but they are great for freezing. Just pop out a pan, or just a few, when you have company or a crew of hungry kids!
- The flavor! The unique pairing of rich chocolate flavor and tangy cheesecake layer is a match made in heaven.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 25 minutes
Cheesecake
- 8 ounces cream cheese – softened at room temperature
- ¼ cup granulated sugar
- 1 egg – room temperature eggs incorporate better with the other ingredients
- 1 cup white chocolate chips
Brownies
- ¼ cup unsalted butter – cold and cubed
- 1 cup milk chocolate chips
- ½ cup granulaed sugar
- 2 eggs – room temperature
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
How to Make Cheesecake Brownies
- PREP. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper or grease it.
- CHEESECAKE BATTER. In a large mixing bowl, combine 8 ounces cream cheese, ¼ cup sugar, and 1 egg and beat until smooth. Stir in 1 cup white chocolate chips until well combined. Set aside.
- BROWNIE BATTER. On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water.
- In the mixing bowl, combine ¼ cup butter and 1 cup milk chocolate chips; stir until it’s just melted and blended. Mix in the remaining ½ cup sugar and 2 eggs.
- In a separate bowl, mix ⅔ cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt; stir into your chocolate mixture until evenly blended.
- BAKE. Pour half of your batter into the prepared pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture.
- Swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool.
More Like This
- More brownie desserts: Homemade Brownies, Reese’s Brownies, Nutella Brownies, Buckeye Brownies
- More bar desserts: Cookie Bars, Magic Bars Recipe, Millionaire Bars
More collections: Brownie Recipes, Dessert Bar Recipes, Cookie Bar Recipes
Cheesecake Brownies
Cheesecake brownies are next level, with a delicious cream cheese and white chocolate center sandwiched between two rich layers of brownie.
Ingredients
Cheesecake Mixture
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- 1 cup white chocolate chips
Brownie Mixture
- ¼ cup unsalted butter, cold and cubed
- 1 cup milk chocolate chips
- ½ cup sugar
- 2 eggs
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Cheesecake Layer
- Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper or grease it.
- In a large mixing bowl, combine 8 ounces cream cheese, 1/4 cup sugar, and 1 egg and beat until smooth.
- Stir in 1 cup white chocolate chips until well combined. Set aside.
Brownie Mixture
- On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water.
- In the mixing bowl, combine 1/4 cup butter and 1 cup milk chocolate chips; stir until it's just melted and blended. Mix in the remaining 1/2 cup sugar and 2 eggs.
- In a separate bowl, mix 2/3 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Stir into your chocolate mixture until evenly blended.
- Pour half of your batter into a greased 9×9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!
Video
Notes
STORE brownies in an airtight container for up to 5 days.
FREEZE. Wrap the entire block or individual pieces in plastic wrap then again with aluminum foil, or place wrapped pieces in a freezer Ziploc bag. Freeze for up to 3 months.
Nutrition
Calories: 459kcal, Carbohydrates: 50g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 103mg, Sodium: 243mg, Potassium: 150mg, Sugar: 41g, Vitamin A: 625IU, Vitamin C: 0.2mg, Calcium: 111mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to cut cheesecake brownies?
- Line the baking pan with parchment paper and remove the entire block of cream cheese brownies. Warm a large kitchen knife in hot water, wipe dry, slice, and wipe it clean. Repeat with each slice.
Can I use a box to make cheesecake brownies?
- We prefer homemade brownies, but you can use a box brownie mix. The texture will vary slightly. I suggest finding a small batch of brownie mix that is baked in a 9 x 9-inch pan
Dress them up?
- Drizzle with Caramel Sauce or Chocolate Syrup.
- Mix ins. Add chopped nuts, chocolate chips (milk or white), or crushed Oreos to the top before baking.
- Make them minty. Use green food coloring in the cream cheese mixture, add ½ teaspoon mint extract to the brownie mixture and top with chopped Andes mints then bake.
- Peanut butter. Add ¼-½ cup peanut butter to the cream cheese layer and top with chopped Reese’s cups or peanut butter chips before baking.
What should I bake cheesecake brownies in?
- A metal pan heats up quickly and evenly, which results in a crisp outer edge and a fudgy, chewy center.
- A ceramic baking dish or glass pan heats up much more slowly which causes the outer layer to crisp up leaving an underdone center.
How to store cheesecake brownies?
- Keep the cheesecake brownies recipe in an airtight container for up to 5 days.
How to Freeze?
- Wrap the entire block or individual pieces in plastic wrap and again with aluminum foil, or place wrapped pieces in a freezer Ziploc bag. Freeze for up to 3 months.
For More LAyered Brownies:
Recipe adapted from AllRecipes.com.
These brownies were AMAZING!! My new favorite recipe!!
Aren’t they delicious?! Thanks so much for trying them out!
I’ve made this and it was amazing but I do have one question; how can we turn this cheesecake brownie recipe into an Oreo cheesecake brownie? Please and thank you.
I have a question how can we turn this cheesecake brownie into an Oreo cheesecake brownie?
Do these need to be refrigerated or just stored in a container on the counter?
They can just be stored on the counter, as long as they are covered 🙂
Sorry one more question! Are vanilla chips different than white chocolate chips?
Yes, they are. White chocolate verses vanilla. They are similar, but vanilla is my next best choice, if I can’t find white chocolate.
These look amazing! I’m going to try making them this week. Quick question. Can I double this recipe and use a 9×13 pan? Would the baking temp & time change?
Yes, put them in a 9×13. You won’t need to change the baking temp, but the time shouldn’t be as long. I would just start checking them around 18-20 minutes. Then, add a minute each time. Keep an eye on them. I haven’t doubled the recipe, so I wish I knew the exact time. Enjoy!!
Oh my god yes!! I’ve been looking for a recipe to bake for my boyfriend and I think this is the winner. Question though: are the white chocolate chips mandatory? They’re kind of hard to find where i am. Thank you!
Sorry, they are hard to find! I personally haven’t made them without the white chips, so I wish I could let you know how they turn out without them. Where exactly are you?
I forgot to tell you that I made 2 more changes I used stevia for the sweetner and I add 1/4 cup of coconut palms sugar to each the chocolate and the cheesecake. Because u have to use sugar for recipes to have moisture in it I’m a diebetic I cannot have regular sugar so I used the organic brown sugar coconut palms sugar I hope this help someone who is gluten free egg free sugar free and low carb diet like me.
Ooo yes I forgot to mention that I also used flaxseed for the eggs with the gluten free flour. Next time I will be adding vanilla in the cheesecake part and I forgot to swirl it . But I did swirl it at the last 20 minutes it set in the oven so many mistakes I made and it still turned out gr8.
I made the brownies and it is very good but I had problems with the time it cooked. I looked at the other comments and saw they had the same problem of how long it had to cook. I saw that you say to use 2/3cup of flour but I used 1/2 cup of flour instead and it was gluten free flour . I also thought I was cooking for and extra 20 minutes before find out that I turn off the oven for that 20 minutes and it got firmer but a little undone which will make it goeyness I like it goey tyvm for the recipe will do it again but the rite amount flour but gluten free flour instead. HAPPY BAKING U ALL PRAISE JAH.
Thank you for all your comments and tips, Shawntay!! I do hope they help those that are gluten free 🙂