Yield: 16 brownies

Cheesecake Brownies

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

When you can't decide between cheesecake and brownies: make both! Fudgy chocolate brownies are topped with a sweet cream cheese layer in this easy recipe for Cheesecake Brownies.


For the Brownies

  • 1 cup unsalted butter
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

For the cream cheese layer

  • 8 ounce cream cheese, room temperature
  • ¼ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a medium-sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  5. Pour about ¾ths of the brownie batter into the dish. Set aside.
  6. In a medium mixing bowl, combine cream cheese and sugar with an electric mixer until smooth and completely combined.
  7. Add egg and vanilla extract and beat for 30 seconds.
  8. Pour cheesecake over the brownie layer.
  9. Add dollops of the remaining brownie batter on top of the cheesecake layer and swirl the two layers with a knife.
  10. Bake for 40 minutes. The center will still be a little jiggly. Cover with foil to prevent the cheesecake layer from browning, and bake for an additional 10 minutes.
  11. Remove from oven and cool completely before cutting.


  • Make sure not to swirl the two layers together too much. The more you swirl, the contrast between the two will be less distinct.
  • These are best served chilled. As the brownies come to room temperature, they get gooier.
  • Storing. Transfer cooled brownies to an airtight container and keep refrigerated for up to one week.
  • Freezing. Freeze brownies for up to 3 months in an airtight container.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 103mgSodium: 124mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram