Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake layer that creates an irresistible dessert experience. Perfect for chocolate lovers who enjoy a bit of decadence with their treat, these brownies are sure to impress at any gathering.

Irresistible Cheesecake Brownies Recipe - Recipe Image

Ingredients

1 cup Unsweetened Cocoa Powder (Choose high-quality for best results.)
1 cup Granulated Sugar (Balances the richness of cocoa and cream cheese.)
2 Large Eggs (Use fresh ones for optimal texture.)
1 cup All-Purpose Flour (Essential for the perfect bite.)
1/2 cup Melted Unsalted Butter (Don’t skip this for creamy brownies.)
1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors.)
8 oz Cream Cheese (Opt for full-fat to maximize creaminess.)
1/2 cup Powdered Sugar (Creates a delightful creamy texture.)
1 cup Chocolate Chips (For extra chocolate flavor.)
1 cup Nuts (Add crushed walnuts or pecans for crunch.)
1/2 cup Peanut Butter (Swirl in for a nutty upgrade.)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing until smooth and glossy.
Step 3: Sift in the unsweetened cocoa powder and all-purpose flour. Gently stir until just combined to maintain that fudgy texture.
Step 4: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth, ensuring no lumps remain.
Step 5: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture over it, then add the remaining brownie batter on top. Use a knife to swirl the layers together.
Step 6: Slide the pan into your preheated oven and bake for 30-35 minutes. Check using a toothpick—it should come out slightly moist but not wet.
Step 7: Allow the brownies to cool completely in the pan before slicing into squares for neat portions.

Tips & Variations

Substitute the nuts with your favorite mix-ins, such as dried cherries or white chocolate chips, for different flavor profiles.
For a peanut butter swirl, gently drop spoonfuls of peanut butter on top before swirling with the brownie and cheesecake layers.
Use full-fat cream cheese to ensure the cheesecake layer stays rich and creamy without becoming watery.
If you prefer a denser brownie, slightly reduce the flour to 3/4 cup.

Storage

Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm briefly in the microwave before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese instead of full-fat?

You can, but full-fat cream cheese gives the best creamy texture. Low-fat versions may result in a less rich and slightly watery cheesecake layer.

How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. This ensures the brownies stay fudgy without being undercooked.

Irresistible Cheesecake Brownies Recipe

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4.5 from 79 reviews

These irresistible cheesecake brownies combine rich, fudgy chocolate brownies with a creamy cheesecake swirl for the perfect indulgent treat. Loaded with chocolate chips, crunchy nuts, and a hint of peanut butter, this dessert is a delightful balance of textures and flavors that’s ideal for any chocolate lover.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1 cup Unsweetened Cocoa Powder (Choose high-quality for best results.)
1 cup Granulated Sugar (Balances the richness of cocoa and cream cheese.)
2 Large Eggs (Use fresh ones for optimal texture.)
1 cup All-Purpose Flour (Essential for the perfect bite.)
1/2 cup Melted Unsalted Butter (Don’t skip this for creamy brownies.)
1 teaspoon Vanilla Extract (Enhances and deepens the overall flavors.)
1 cup Chocolate Chips (For extra chocolate flavor.)
1 cup Nuts, crushed walnuts or pecans (Add crushed walnuts or pecans for crunch.)
1/2 cup Peanut Butter (Swirl in for a nutty upgrade.)

Cheesecake Swirl

8 oz Cream Cheese (Opt for full-fat to maximize creaminess.)
1/2 cup Powdered Sugar (Creates a delightful creamy texture.)
1 teaspoon Vanilla Extract (Use part of the total for cheesecake mixture.)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
Mix Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing until the batter is smooth and glossy. Sift in the unsweetened cocoa powder and all-purpose flour, then gently stir until just combined to maintain a fudgy texture. Fold in the chocolate chips, crushed nuts, and peanut butter carefully.
Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy, making sure there are no lumps.
Layer the Batter: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture evenly over the brownie batter. Then, pour the remaining brownie batter on top. Using a knife, gently swirl the layers together for a marbled effect.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Insert a toothpick into the center; it should come out slightly moist but not wet, indicating perfect doneness.
Cool and Serve: Allow the brownies to cool completely in the pan. This helps them set and makes slicing into neat squares easier. Once cooled, cut into portions and serve.

Notes

For best texture, do not overmix the batter after adding flour.
You can substitute walnuts or pecans with your favorite nuts or omit them for a nut-free option.
Use full-fat cream cheese for the creamy cheesecake layer; low-fat versions may affect texture.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Peanut butter swirl is optional but adds a delicious nutty flavor to the brownies.

Keywords: cheesecake brownies, chocolate brownies, dessert recipe, peanut butter brownies, nutty brownies, fudgy brownies