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Cheesecake Brownies

These rich, fudgy cheesecake brownies are the ultimate dessert fusion—combining deep chocolate flavor with a creamy, tangy cheesecake swirl. A guaranteed crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 250 kcal

Ingredients
  

  • Brownie Layer
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder Dutch-processed recommended
  • 1/2 cup all-purpose flour spooned and leveled
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • Cheesecake Layer
  • 8 oz cream cheese softened (full-fat recommended)
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • Optional Topping
  • 1/2 cup semi-sweet chocolate chips melted (for drizzle)

Instructions
 

  • Preheat Oven and Prepare Pan
  • Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  • Make the Brownie Batter
  • In a medium bowl, whisk melted butter and 1 cup sugar until well combined. Add 2 eggs and 1 tsp vanilla extract; whisk until glossy.
  • Sift in cocoa powder, flour, salt, and baking powder. Gently fold together just until no dry streaks remain. Set aside.
  • Make the Cheesecake Layer
  • In another bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract. Mix until creamy and lump-free.
  • Assemble the Brownies
  • Spread two-thirds of brownie batter evenly in prepared pan. Pour cheesecake batter over it. Drop spoonfuls of the remaining brownie batter on top and swirl gently with a knife or toothpick to create a marbled effect.
  • Bake
  • Bake for 35–40 minutes, until the center is set and a toothpick inserted comes out with moist crumbs. If using chocolate chip topping, drizzle on at minute 30 and return to oven for last 5 minutes.
  • Cool and Chill
  • Let cool completely in the pan, then refrigerate for at least 2 hours (preferably overnight) before cutting into squares.

Notes

For best texture and flavor, use room temperature eggs and cream cheese.
Avoid overmixing brownie batter to maintain a fudgy texture.
Store in an airtight container in the fridge for up to 5 days.
These freeze well—wrap individual brownies tightly and freeze for up to 3 months.
Variations: Add espresso powder to the brownie batter, swirl in raspberry jam, or top with salted caramel after baking.
Keyword cheesecake brownies, marbled brownies