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These cheesecake brownies are next level, with a delicious cream cheese and white chocolate layer sandwiched between two rich layers of brownie.
There are so many ways to add a little extra something to your brownies! This cream cheese version is delicious, but you also need to try Oreo Brownies, S’mores Brownies, and Cookie Dough Brownies.
cream cheese Brownies
Who loves BROWNIES?! The chocolate-y treats are one of my “go-to” desserts when company comes over, so I like to have several different brownie recipes on hand.
When my family saw a recipe for Cheesecake Brownies (aka Cream Cheese Brownies), they decided to give them a try. Let’s just say I’m so glad they did because this recipe was GREAT!! Let me tell you why…
- Brownies on their own are simply delicious!
- A cheesecake layer in between means you can’t go wrong!
- White chocolate chips in the Cheesecake layer make them even better!
SEE! You really can’t go wrong with this recipe. There are a few more steps than the brownies in a box, but I promise they won’t disappoint. If you’re looking for a way to elevate an already delicious dessert, I definitely suggest trying this recipe!
How to Make Cheesecake Brownies
Preheat oven to 350.
CREAM CHEESE MIXTURE. In a mixing bowl, combine 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 butter and milk chocolate chips; stir until it’s just melted and blended together. Mix in the remaining ½ cup sugar and 2 eggs.
In a separate bowl, mix your flour, baking powder, and salt; stir into your chocolate mixture until evenly blended.
LAYER. 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. Bake at 350 degrees for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!
Bake time tips: The worst thing is anticipating a delicious treat only to remove it from the oven far from the expected result. Unfortunately, is can be hard to pinpoint exactly why a recipe worked for one person and not the other. Here are a few more common tips to keep in mind when baking:
- Glass and dark metal pans take longer to bake.
- Using a different pan size than the one suggested. Smaller sized pans require extra bake time. Larger sized pan need less bake time.
- Making your own adjustments to the ingredients. Baking is a science and any change to the recipe can result in an unexpected outcome.
- Elevation and weather can affect baked items.
- The toothpick test: don’t wait until the toothpick comes out clean. This means your brownies have been over cooked. When stuck in the center the toothpick should have some crumbs stuck to it.
- Allow the brownies to cool and set. The brownies will continue to bake right out of the oven and set as they cool.
Can I use a box mix? The cheesecake layer is best when paired with the homemade brownie as listed in the recipe, but you can use a box brownie mix. You will get a different texture, but it will still taste delicious. Also, I suggest finding a brownie mix that is baked in a 9X9 pan.
cheesecake brownie Tips and Tricks
Add even more flavor: I typically make these brownies as written, but you can add other flavors to the recipe to change them up a bit.
- Drizzle caramel or chocolate over the top of the brownies
- 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 1/2 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.
STORAGE: Brownies generally store really well and these are no different. Store the brownies in an airtight container for up to 5 days.
You can also freeze them for up to 3 months. You can either wrap the entire block up or wrap the individual pieces. Wrap in plastic wrap then again with aluminum foil, or place the wrapped pieces in a freezer Ziploc.
For more great brownie recipes:
Cheesecake Brownies
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
- Preheat oven to 350°F.
- In a mixing bowl, combine cream cheese, ¼ cup sugar, and 1 egg and beat until smooth.
- Stir in 1 cup white chocolate chips until well combined. Set aside.
- 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 butter and 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 your flour, baking powder, and 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 at 350°F for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂