This easy Cheesecake Brownies recipe is the best of both worlds - fudgy brownie base topped with a brownie cheesecake topping. These brownies are a super delicious twist on a classic homemade brownie recipe.
Hi hi - just popping in to share this cheesecake brownies recipe! These easy brownies are a riff on my fudgy homemade brownies recipe, with a brownie cheesecake topping. I am slowly padding out the brownie recipes section on my site - I don't know why it took me so long, but here we are!
This Cream Cheese brownie situation is one I know you will love. I also use the same brownie recipe as the base of my brownie pie (which I can't wait to try with a cheesecake swirl!)
This cheesecake brownies post has all the things you need to know about making homemade brownies!
If you are looking for a cookie version, my Brownie Cookie Recipe is one of the most popular on my site!
Tips and Tricks for great fudgy brownies
Here are a few notes I came up with during the recipe testing process to ensure you have the best success with fudgy brownies:
- Room temperature ingredients. For this recipe, that applies to eggs and cream cheese. The butter can be cold from the fridge, as you are melting it with the chocolate. Having room temperature cream cheese and eggs mean your brownie and cheesecake mixture will swirl together well.
- Good quality chocolate. I used Whittaker's 72% chocolate for these brownies - the chocolate flavor is right up front with brownies, so use a good quality chocolate, one you would be fine eating as is.
- Don't over bake. If you over bake your brownie, you run the risk of it becoming cakey. Start checking after 20 minutes of bake time.
- Leave brownies to cool before cutting. I know it is hard. But brownies are so much easier to cut when they are at least slightly cool. If you're in a rush, once some of the heat has gone out of the baking pan, you can put the brownies in the fridge to help speed up the cooling process - I often put a small cooling rack in the fridge to put some air flow under the pan too. Use the freezer if you really need to, but don't tell anyone I told you that.
- Line the pan well. A well lined pan makes life so, so much easier, particularly when it comes to things like brownies where you want to be able to lift them right out of the pan to cut. I use two pieces of parchment paper that both extend over the edges of the pan, and secure them down with binder clips. This means that when it comes time to remove the brownies, I can use the parchment paper as 'handles' to lift them out.
Get all my tips and tricks on how to get the perfect crinkly brownie top in my fudgy homemade brownie recipe!
How to cut Brownies cleanly
I get asked this often - how do you cut brownies cleanly? There are a couple of tricks:
- Wait until they are cool. Even better, give them a wee spin in the fridge before you cut them. This is especially important for a cream cheese brownie recipe like this one.
- Use a nice, sharp chef's knife. This is important. If you want, you can run it under hot water and dry it before you cut it, so you have a hot, dry knife
- Wipe the blade between cuts. This is important for things like brownies which are fudgy. A clean blade will give you the best chance at a super clean cut on a brownie.
- If it all gets wonky and messy, don't worry. They will still taste good. I've been all set to shoot a recipe and cut my brownies wonky and had a meltdown - i've been there I promise. We still ate them.
My Top Brownie Tips
- Get all my tips and tricks on how to get the perfect crinkly brownie top in my fudgy homemade brownie recipe.
- Plus, follow this easy Instagram video tutorial to cleanly cut homemade brownies!
Community Review
“These are wonderful! A great ratio of the cheesecake to brownie filling - in my book that means generous cheesecake! And rich fudge-y brownies. Being able to measure by weight makes the prep go sooo much faster and the cold cut technique yields beautiful slices! 1,000 stars ⭐️ ✨ 🌟 I can’t wait to make the cosmic brownies.”
—Rachel
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Easy Fudgy Cheesecake Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 Servings 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
This easy Cheesecake Brownies recipe is the best of both worlds - fudgy brownie base topped with a brownie cheesecake topping. These brownies are a super delicious twist on a classic homemade brownie recipe.
Ingredients
Brownie Layer
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Cheesecake Layer
- 225g full fat cream cheese, at room temperature
- 60g caster sugar
- 1 large egg (50g not including the shell), at room temperature
¼ tsp vanilla (optional)
Instructions
BROWNIE LAYER
- Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder clips if desired.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
CHEESECAKE LAYER
- Place all the ingredients for the cheesecake layer in a medium bowl. Combine either with a hand mixer on medium speed, or with a whisk, until the mixture is smooth and lump free.
- Dollop about ¾ of the cheesecake mixture on top of the brownie batter, and swirl in using a toothpick or a spoon - I like to scoop down a tiny bit and bring up bits of brownie batter for a nice swirl.
- Add the rest of the cheesecake mixture and swirl as desired.
- Bake the cheesecake brownies for 22 to 28 minutes, checking after 20 minutes. You are looking for the edges and top of the brownie to be set, and when a skewer is inserted into the middle, it should come out with a few moist crumbs attached. You are best to lean toward under baking than over baking.
- Remove the brownies from the oven and place the pan on a wire rack. Leave to cool in the pan then remove using the parchment paper sling. Slice into squares using a sharp knife.
- Store leftovers in an airtight container at room temperature or in the fridge for up to four days.
Notes
If you only have granulated sugar and not caster, this is fine - both work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top.
Over baked brownies aren't my favourite - you are best to lean toward under baking them than over baking them. Start checking the brownies for doneness after 20 minutes - you are looking for the edges and top to be set and if you insert a skewer into the middle, it should come out with a few moist crumbs attached. If the cheesecake layer splits a tiny bit don't worry - this is just from the eggs baking and contracting, causing a little split.
Comments
Georgia says
Amazing recipe, not too sweet but a huge hit in my workplace and highly requested for me to bake again. Love a twist on a traditional chocolate brownie.
Sharon says
My favourite brownie recipe!!! The flavour profile is amazing and I have made these many times over the years!
Lena says
SO. GOOD. I've made this several times and I always get asked for the recipe (and my partner is always super sad if I'm taking it somewhere and don't leave at least some off-cuts!). Fudgy, easy, and IMO best straight from the fridge. I've also just made a GF batch (just with a GF flour mix) and it turned out really well. And as hard as it is it really does pay to weight til it's cooled to cut!