Introduction

Irresistible Cheesecake Brownies combine rich, fudgy chocolate with a creamy, tangy swirl of cheesecake. This decadent dessert is perfect for satisfying both brownie lovers and cheesecake fans alike. Easy to make, they are a delightful treat for any occasion.

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

Try adding your favorite nuts or substituting with dark chocolate chips for a richer flavor.
For an extra nutty twist, swirl in the peanut butter gently along with the cheesecake mixture.
Be careful not to overmix the batter to keep brownies fudgy and tender.

Storage

Store the cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature or warm slightly before serving to enjoy the best texture. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While you can use low-fat cream cheese, full-fat cream cheese provides a creamier texture and richer flavor, which complements the brownies better.

How do I know when the brownies are done?

Insert a toothpick into the center. It should come out with a few moist crumbs attached but not wet batter. This ensures the brownies stay fudgy without being underbaked.

Irresistible Cheesecake Brownies Recipe

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These Irresistible Cheesecake Brownies combine the rich, fudgy texture of chocolate brownies with a creamy, tangy cheesecake swirl for the perfect dessert treat. Featuring a luscious brownie base enhanced by cocoa powder and a smooth cream cheese layer, these brownies offer a delightful balance of flavors and textures, with optional chocolate chips, nuts, and peanut butter swirls for added indulgence.

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 Base

1/2 cup Melted Unsalted Butter
1 cup Granulated Sugar
2 Large Eggs
1 cup Unsweetened Cocoa Powder
1 cup All-Purpose Flour
1 teaspoon Vanilla Extract
1 cup Chocolate Chips
1 cup Nuts (crushed walnuts or pecans)
1/2 cup Peanut Butter

Cheesecake Swirl

8 oz Full-fat Cream Cheese
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract

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 of brownies.
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 thoroughly until the mixture is smooth and glossy.
Add Dry Ingredients: Sift in the unsweetened cocoa powder and all-purpose flour to the wet mixture. Gently stir until just combined, being careful not to overmix to maintain a fudgy texture.
Prepare Cheesecake Mixture: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and free of lumps, creating a creamy cheesecake layer.
Layer the Brownie and Cheesecake: Pour half of the brownie batter into the prepared baking pan. Spoon dollops of the cheesecake mixture over the batter, then add the remaining brownie batter on top. Use a knife to swirl the two layers together to create a marbled effect.
Add Optional Ingredients: Sprinkle chocolate chips and crushed nuts evenly over the batter, and drizzle peanut butter in small amounts to swirl for a nutty flavor boost.
Bake the Brownies: Place the baking pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick; it should come out with moist crumbs but no wet batter.
Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack to set. Once cooled, slice into neat squares and serve.

Notes

Ensure butter is fully melted and cooled slightly before mixing to avoid cooking the eggs.
Do not overmix the batter once flour is added to keep brownies fudgy.
Use full-fat cream cheese for the best creamy texture and flavor.
Swirling too aggressively can blend layers completely; use gentle motions for visible marbling.
Let brownies cool completely before slicing to prevent crumbling.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: cheesecake brownies, fudgy brownies, chocolate swirl brownies, creamy brownies, dessert recipe, chocolate and cream cheese dessert