Go Back
–+ servings
Cheesecake Brownies

Cheesecake Brownies That Will Melt Your Heart and Taste Buds

Cheesecake Brownies combine fudgy brownies with creamy cheesecake to create a delectable dessert that satisfies every chocolate craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 3 oz Unsweetened Chocolate Provides a deep cocoa flavor; substitute with dark chocolate if needed.
  • 6 tbsp Unsalted Butter Adds richness and moisture; margarine can be a dairy-free replacement.
  • 1 cup Granulated Sugar Sweetens the brownie layer; opt for brown sugar for a caramel-like flavor.
  • 2 Large Eggs Binds the mixture; room temperature eggs mix better.
  • 1 tsp Vanilla Extract Enhances overall flavor; swap for almond extract for a twist.
  • 1/2 cup All-Purpose Flour Gives structure; use gluten-free flour for a suitable alternative.
  • 1/4 tsp Baking Soda Helps the batter rise; don't omit for best texture.
  • 1/4 tsp Kosher Salt Balances sweetness; table salt can be used, but use slightly less.
  • 2 tbsp Water Thins reserved brownie batter for swirling.
  • 2 tbsp Semi-Sweet Chocolate Chips Adds pockets of chocolate goodness; milk chocolate can sweeten the bite.
For the Cheesecake Layer
  • 8 oz Cream Cheese Forms the cheesecake layer; Neufchâtel cheese lightens the dish.
  • 1/4 cup Granulated Sugar Sweetens the cheesecake; maintaining the measurement keeps balance.
  • 1 Large Egg Helps set the cheesecake; use room temperature for optimal mixing.

Equipment

  • Medium saucepan
  • Mixing Bowl
  • 8x8-inch baking pan
  • Whisk
  • Knife

Method
 

Steps
  1. Preheat your oven to 350°F (177°C) and prepare an 8x8-inch baking pan by lining it with aluminum foil.
  2. Melt 3 ounces of unsweetened chocolate and 6 tablespoons of unsalted butter in a double boiler until smooth.
  3. Whisk in 1 cup of granulated sugar, then add 2 room temperature eggs and 1 teaspoon of vanilla extract, blending thoroughly.
  4. Reserve 1/2 cup of brownie batter and stir in 2 tablespoons of water to thin it out.
  5. In another bowl, beat 8 ounces of softened cream cheese, adding 1/4 cup of sugar and 1 large egg until smooth.
  6. Spread half of the brownie batter evenly into the prepared pan and spoon the cheesecake layer over it.
  7. Dollop the reserved brownie batter over the cheesecake layer and gently swirl with a knife.
  8. Bake for approximately 20 minutes, then cover loosely with foil and bake for an additional 15-20 minutes.
  9. Allow to cool in the pan for 1.5 to 2 hours before slicing for best texture.
  10. Slice using a knife dipped in hot water for clean edges before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat individual pieces for a warm treat.

Tried this recipe?

Let us know how it was!