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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.
The brownies turned out well and were very tasty. Instead of white chocolate chips I used chunks the children loved them.
My chocolate batter was quite thick, I think the chocolate seized, I added some milk to make the mixture spreadable. The brownies were a bit cakey but we all enjoyed. Saving the recipe and will definitely make next time.
Sounds perfect! Thank you for sharing them!
Thank you so much for this recipe! I don’t like brownies At all but these were delicious. They were a huge hit with my family and I’ve made this 3 times so far in the past month. Super easy and tastes amazing and the best thing it not out of a box!
Yay!! I am so glad you liked them!! Love to hear that. Thank you!
I’m trying today!
I’m not sure where can I buy chocolate chips around, so can I use just melted chocolate instead? Is there a difference?
That will make a difference, though I haven’t personally tried. Do you have a local grocery store that has them?
I’ve never seen them in grocery stores or anywhere, but I can try to find
These are the best kind of brownies that I have ever made. I make them on special occasions and people love them.
I agree!! They are always a hit!
Wow! 🙂 These were delicious!
I suspected as much and doubled up the recipe from the getgo. A small change – I added a bit less sugar, and some vanilla and lemon juice to the cheesecake layer. Felt like the lemon would be great to break the sweetness a bit – and I was right 🙂 The brownie layer was a tad dry, but it may just be that I baked them for a bit too long. I suspect I poked a chocolate chip and mistakenly thought they were undercooked. But the moistness of the cheesecake layer balanced it out and the result was still fantastic. Thanks for the recipe!
You are so welcome!! Thank you for giving it a try! I am glad you liked them!
Looks delicious
I only have an 8×8 pan. Will. this work if I just increase my cook time?
Yes, though you will want to add some time. I would just keep an eye on them, at the 30 minute mark, then maybe add a couple min at a time. Hope that helps 🙂
These look great! I haven’t tried making this with white chocolate, need to remedy that ASAP.
They are the best! Let me know what you think 🙂
I just made these today, and they are delicious!!
Like some other commenters, I am not a fan of white chocolate. But I think recipes should be tried as written before they are personalized, so I put them in, and I was not sorry!
The only change I made was using gluten free flour, and they turned out just great.
Yay!! Thank you so much for sharing that! Glad you liked them 🙂