Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with the creamy tang of cheesecake for an irresistible treat. This recipe is simple to follow and yields decadent bars perfect 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

Substitute cream cheese with mascarpone for a richer cream layer.
Add a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.
Use your favorite nuts or skip them entirely to suit dietary preferences.
For a peanut butter swirl, gently drizzle peanut butter on top before baking and swirl with a knife.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm slightly before serving to enjoy 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 use low-fat cream cheese, but the cheesecake layer may be less creamy and rich. Full-fat cream cheese offers the best texture and flavor.

How do I know when the brownies are done?

Insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter to ensure fudgy brownies without overbaking.

Irresistible Cheesecake Brownies Recipe

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4.8 from 54 reviews

These irresistible cheesecake brownies combine rich, fudgy chocolate brownie layers with creamy, tangy cheesecake swirls, creating a decadent dessert perfect for chocolate lovers seeking a luscious twist. With added chocolate chips, nuts, and a peanut butter swirl, this recipe offers a delightful balance of textures and flavors.

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

1/2 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 Layer

8 oz Cream Cheese (full-fat)
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

Preheat 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 for easy removal of brownies.
Make Brownie Batter: In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition until the mixture is glossy and well combined.
Add Dry Ingredients: Sift in the unsweetened cocoa powder and all-purpose flour into the wet mixture. Gently fold with a spatula just until combined to retain a fudgy texture. Stir in chocolate chips, nuts, and peanut butter to incorporate these flavors evenly.
Prepare Cheesecake Mixture: In a separate bowl, beat the full-fat cream cheese with powdered sugar and vanilla extract until completely smooth and lump-free, ensuring a creamy cheesecake layer.
Layer and Swirl: Pour half of the brownie batter into the prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Pour the remaining brownie batter on top and use a knife or skewer to swirl the cheesecake and brownie layers together to create a marbled effect.
Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick; it should come out slightly moist but not wet, indicating a fudgy center.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut into squares for neat portions and serve.

Notes

Use full-fat cream cheese for the creamiest cheesecake layer.
Do not overmix the brownie batter to keep it fudgy and dense.
For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower seeds.
Peanut butter is optional but adds a rich, nutty flavor that complements the chocolate and cheesecake beautifully.
Let brownies cool completely before slicing to avoid crumbling.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cheesecake brownies, fudgy brownies, chocolate brownies, swirl brownies, peanut butter brownies, cream cheese dessert, chocolate chip brownies, nut brownies