Introduction

Indulge in the perfect blend of rich chocolate and creamy cheesecake with these irresistible cheesecake brownies. They combine fudgy brownie layers with smooth swirls of cheesecake for a dessert that’s both decadent and delightful.

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

For a nutty twist, swirl in the peanut butter gently with the cheesecake layer before adding the top brownie batter.
Add chocolate chips into the brownie batter for extra bursts of chocolate in every bite.
Swap nuts for your favorite mix of crushed almonds or hazelnuts for a different crunch profile.
Use full-fat cream cheese to ensure the cheesecake layer remains creamy and luscious.

Storage

Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 4 days. To enjoy, bring them to room temperature or warm briefly in the microwave for about 10 seconds. They also freeze well for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the cheesecake layer?

While low-fat cream cheese can be used, full-fat cream cheese provides a richer and creamier texture that complements the brownies perfectly.

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 remain fudgy and not overbaked.

Irresistible Cheesecake Brownies Recipe

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5 from 115 reviews

These irresistible cheesecake brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy cheesecake swirl, creating a perfect balance of flavors and textures. Enhanced with chocolate chips, nuts, and a peanut butter swirl, this dessert is sure to satisfy any sweet tooth.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 brownies (8×8-inch pan, sliced into 16 squares) 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 (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 (Included here as it enriches the cheesecake swirl.)

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 Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing after each addition until the batter is smooth and glossy.
Add Dry Ingredients: Sift in the unsweetened cocoa powder and all-purpose flour to the wet mixture. Gently fold with a spatula until just combined to maintain a fudgy texture, being careful not to overmix. Stir in chocolate chips and nuts evenly.
Prepare Cheesecake Swirl: In a separate bowl, beat the full-fat cream cheese with powdered sugar and vanilla extract until smooth and creamy, ensuring there are no lumps.
Layer and Swirl Batter: Pour half of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cheesecake mixture over this layer. Add the remaining brownie batter on top. Use a knife to create gentle swirls through both layers, incorporating peanut butter by swirling it into the top batter if desired.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out slightly moist but without wet batter.
Cool and Slice: Allow the brownies to cool completely in the pan to set properly before slicing into squares for neat portions.

Notes

Use full-fat cream cheese for the richest texture and flavor in the cheesecake swirl.
For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
Allow brownies to cool thoroughly before slicing to prevent crumbling.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To make the peanut butter swirl more prominent, gently warm the peanut butter before swirling.

Keywords: cheesecake brownies, chocolate brownies, dessert, fudge brownies, chocolate swirl, peanut butter swirl, nuts, cream cheese dessert