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? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
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
stacy says
these are my new fave!
Nur says
Did this without a handmixer and it turned out fine! Did a double batch and lasted about 3 days in my household of 5 brownie monsters. Tasted better after a couple of days in the fridge!
Shan says
These are so delicious. Recipe is easy to follow and always turns out perfectly.
Carina says
This recipe has been my go to for the past few years whenever I need something to warm up my heart and soul. I'm usually not a brownie person, but this one I've recommended over and over to everyone.
One small cube at a time and fridge-cold is my favourite way of eating it
caribou says
chocolate and cheesecake are the best combo!
Christina says
These are delicious!! The brownie batter was a little thick, so it was difficult to spread and swirl, but they still turned out amazing.
Reilly E says
Absolutely delicious!! I made these brownies last night for a dinner party and my guests went bonkers for them. The tangy cream cheese on top was the perfect balance with the fudgey brownie on the bottom. I may have swirled it a bit too much but it was still a perfect recipe. Love all of Erin’s stunning desserts!
Emma says
these turned out so yummy! i had leftover cream cheese on hand and decided to make these and i’m so glad i did - they turned out really great and are the perfect sweet dessert when im wanting a treat. they are a bit rich, so im enjoying them in small portions 🙂 they also keep great in the fridge!
Madeline says
These are so delicious! I didn't get the marbling quite right, but it worked in the end.
Louise says
As a chocolate and cheesecake addict this couldn’t be more perfect!! The ratio of each is 10/10!!
Emma Ross says
Oh my goodness, so yum! The cheesecake swirl reminded me of cream cheese Icing before it went in the oven. A delicious recipe!
Claudia says
Delish! The cream cheese really balances out the sweetness from the brownie making it very moreish. I used GF flour and it worked just great 🙂
Jemma says
Every recipe Erin puts up is just so undeniably delicious! To be honest I am not really a cheesecake fan, but I trust her so much that I made them anyway - and they are fudgy perfection. Yum! 🤤
Rachael says
Mine never turn out as pretty but they are still delicious!
Rachel says
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.
Kate says
Just made these for the second time, and they are always a hit. My husband says they are his favorite thing I bake. The cream cheese is so good against the brownie
Emily says
So good!!! I cut up the rest of the chocolate bar and added it to the brownie. Would recommend it added a really lovely texture. Such a great recipe!!
Belinda says
Like others, I didn't manage the pretty swirls because the batter is quite thick. I added drained canned cherries and a few chucks of choc and they were delicious additions. Took Erin's advice and went for under rather than overcooked and they were quite sticky to cut but perfect from the fridge.
Kate says
This is my husbands favorite thing that I make. The cream cheese against the brownie is so so so good. Highly recommend this recipe.
WM says
Just made this and it tasted amazing ! Highly recommended. Easy to follow instructions
Anna says
Okay, so you use an actual chocolate bar, not baking chocolate? I just want to make sure that what I get will melt properly
Erin Clarkson says
Yep I use the kind of chocolate that you eat!
sharne says
Nice recipe but incredibly sweet. I had to dust the finished brownies with cocoa to try and take from the sweetness which helped slightly. If I make them again I would use way less sugar and also more cocoa powder. I found that it wasn't 'chocolaty' enough with the cream cheese mixture. Consistency was lovely with yummy crispy edges.
Rach says
Super tasty, easy to follow recipe. By far one of the best brownies I’ve ever made!
Tricia says
Perfect and delicious and everything I wanted them to be. The brownie:cheesecake ratio surprised me, in the best way. I had expected more brownie with a hint of cheesecake, but these are really almost equally both. I made a double batch, I needed some for my neighbors and knew I'd need a whole batch for us too.
Cindy Dreher says
My husband asked me to make cheesecake brownies for the first time. I researched recipes and decided to give yours a try. I read your tips and comments, and followed your recipe to the letter. I prefer to measure in grams rather than cups and appreciated that your recipe ingredients gave weight measurement. The outcome? Huge success! My husband loves the brownies and says to keep your recipe and to continue making them. I look forward to trying out more of your recipes. Thank you so much!
Binal Savla says
Thank you it's an amazing recipe.
Kindly tell me what can be an egg replacement in this recipe.
Thank you
Erin Clarkson says
I'm not sure sorry!
Liv says
This is the perfect recipe. Made this for a dinner party and it was devoured so quickly!
Sophie says
Cannot get enough of these! The perfect mix of soft fudgy brownie with cheesecake. The whole family loves them
S A says
I love the flavors but the texture just didn't seem right to me. The top got hard when baking but turned tacky in the fridge. I maybe underbaked it? The brownie layer was also really thick, like peanut butter so I couldn't really get any bubbles out or swirl. Definitely not photo worthy, lol.
Annie says
How do you prevent your cheesecake swirl from browning?
Erin Clarkson says
It might brown a little which is ok!
Syafinaz says
May I ask which rack to place brownies if my oven 60L? Bottom or middle
Erin Clarkson says
Middle! Please remember that ratings really affect how my recipes show up in google so it feels a bit stink bringing my ratings down when you're asking a question. I would prefer you didn't leave one instead. Thanks!
Sophie says
Have made these a few times before and absolutely love them! Tried making it with all purpose gluten free flour and it worked perfectly. Cannot get enough of these!!
Kristen J. says
Hi I made this recipe and I was wondering if you have any nutritional facts on this recipe. I have a diabetic child I do measure things out a lot but I've never done things with measuring by grams.
Erin Clarkson says
Hi! I don't sorry but you should be able to plug it into a nutritional calculator app
Glenda says
These are delicious and quite aesthetically pleasing (even though I could never achieve the masterful swirling like Erin’s).
Brownies and cheesecake are two of my favorites, so I felt I had to try this recipe! I was afraid they would turn out too sweet, but I don’t think it’s the case (but I do have quite a high threshold for sweets hehe).
I did not have a 9x9 pan (will rectify asap) so I had to use my 8x8 and make the baking time longer. I eyeballed them for doneness and the brownie portion turned out quite fudgey - they could have maybe stayed in the oven for a minute or two longer, but I thought better safe than sorry!
One thing I wish is that I had been able to make the two batters mingle a bit better when swirling, but that’s on me. The chocolate is definitely the dominant flavor here, while the cheesecake portion is much more subdued - still delicious and worth making though (and this is q super quick and easy recipe too, which is a plus!)
Thanks for the many tips, beautiful pictures and helpful how-to videos!
Kier says
Be careful making these. They are addictive and one pan will not last the day! Perfect for any party, gathering or just because.
The cream cheese topping felt really thin to me and I thought I'd made a mistake but it baked up beautifully with a delightful texture!
Rachel says
This is the best cheesecake brownie recipe - the cheesecake is almost in equal ratio to the brownie! And the brownie itself is excellent - very fudgy. Listen to the lady and cut them cold for perfect slices! 🙂
Reem says
Perfectly chewy and fudge. The entire family gobbled it up and will for sure be making it again!
Jennifer says
Doubled the recipe but reduced the sugar for the chocolate fudge base by 100 grams. Great results, I will make this again. I did have to cook my cake on the bottom of the oven a little longer as it was too fudgy, compared to the cake baked in the middle of the oven.
Kathryn says
Delicious! Erin has some excellent brownie recipes and these cheesecake brownies are so good! They are a great bake if you are exhausted as you can pace this recipe out. Absolutely recommend having some while they are still warm and fudgy.
Amy says
Your "Jump to Recipe" link is broken and doesn't take us anywhere, which is pretty frustrating.
Great brownie recipe, tho!
Erin Clarkson says
Hi, I've just tested it and it's working on my end, sorry about that!
Moll says
By the time I’d scrolled down to the recipe all my ingredients had gone off and I’d died of old age. Otherwise it was great.
Erin Clarkson says
Damn, maybe a touch of common sense and hitting the jump to recipe button might have saved your life here
Gauge H says
DANGGGGGG!!! I like the attitude. The recipe was great, loved everything about it!
Belle says
THANK YOU FOR PUTTING IT IN GRAMS!!! It was delicious.
Erin Clarkson says
You are so welcome!
Max says
Hi Erin,
I'm excited to make this recipe! I only have an 8" square and 9" round. From what I understand those will both be insufficient for the 9" square needed for the recipe. My usual workaround would be using only 9" x 9" of my 9" x 13" baking, with an aluminum foil sling to keep it that area. Is there any other workaround that you'd suggest? Thank you!!
Erin Clarkson says
Hi! Yep that should work! otherwise you can scale the recipe to fit an 8" square
Maria says
Hello, I have been wanting to make this recipe however, I only have a 8x8 square baking pan. I know your recipe mentions to use a 9x9 but would I be able to use the 8x8 square pan? If so would baking time change?. Thank you 😊
Erin Clarkson says
Hi, you can, but it will be much thicker and may not bake up as well sorry! I haven't tested it in a smaller pan but it will take longer to bake
Deborah says
Loved the brownies as did my whole family. I faced an issue in doubling the recipe for a 9X13 inch pan, for the brownies took well over an hour to bake.
Erin Clarkson says
Hi, yes a 9x13 pan would have made them a little thicker than the recipe so it makes sense that it took a while to bake 🙂
Beth Kauika says
These are DELISH! Very moreish and easy to make. A firm favourite in our household. Highly recommend.
Cherie says
Please help I put an extra egg into chocolate mix by accident and now it's been in oven for 20mins an the middle is totally un set ... will baking longer help wahhhh
Erin Clarkson says
Hi, how did it turn out?
Anton says
Hi, I tired this recipe but it did not seem right, are you sure the measurements you have written are correct? It is basically just overly sweet melted chocolate for the brownie part, there doesn't seem to be enough flour to actually make it into a brownie.
Erin Clarkson says
Hi, the recipe is correct. There may have been an error on your end but a brownie batter is quite runny.
Kate says
Have you ever made this recipe with milk chocolate?
Erin Clarkson says
I haven't but it will be too sweet 🙂
AG says
This recipe doesn't work like it says it should, the brownie batter is too thick and hard to work with when you are trying to Swirl through the cheesecake. I wouldn't recommend making
Erin Clarkson says
Hi! it shouldn't be thick, the brownie batter is thin, unless you've let it sit too long or it's cold in your kitchen and it would have thickened up.
Courtney says
I took these to a bbq and there were no leftovers which is the biggest compliment in my book! Fudgy, chocolately and perfectly balanced with the cheesecake. I want to perfect my swirls, so I guess I will need to make another batch 😛
Caitlin says
oooh NOW we're talking!!!!! I've been looking for a good recipe for ages.
I'm gonna try this with blondies since I can't have chocolate anymore. And maybe a swirl of blueberry jam....
Sam says
100/10! I just got a kitchen scale, and so this was my first foray into the "weighing my ingredients" type of recipe, and a) it was so fun, and I had all my mise en place, and b) these turned out amazing! I never have great luck with homemade brownies... probably because I've been over-measuring my flour and sugar. These were super fudgy and I love the cheesecake swirl. Will save this recipe for sure!!
Maysoon Lange says
I tried this recipie but it came out liquidy. I assume the flour was not enough
Erin Clarkson says
Hi! Something must have gone wrong on your end as I make these all the time - likely you didn't bake them long enough if they were liquidy.
Schatzi says
This was such a delicious and easy recipe, I was able to whip it up in my lunch break. I've been craving a cheesecake brownie since the only place in Sydney that sells them seems to have stopped making them. It was such a nice recipe to break up my day - there's days when you want to challenge yourself and days when you just want a comforting, straightforward bake and these fit the bill nicely. Absolutely gorgeous recipe - cheesecake was perfect and just the right amount with the brownie. Thanks Erin!