Ready for a treat that combines rich, fudgy brownies with creamy, tangy cheesecake? This cheesecake brownies recipe is a match made in dessert heaven, delivering bold chocolate flavor and a stunning marbled topping. With simple ingredients and a quick assembly, this cheesecake brownies recipe is perfect for satisfying cravings or impressing guests. Let’s dive into why these brownies are irresistible!
Why You’ll Love This Recipe
- Best of Both Worlds: Fudgy brownies meet silky cheesecake in this cheesecake brownies recipe.
- Gorgeous Marble Top: Easy swirls make it look as good as it tastes.
- Rich and Creamy: A decadent combo that melts in your mouth.
- Quick Prep: This cheesecake brownies recipe comes together fast for instant gratification.
Tools Needed
To whip up this indulgent cheesecake brownies recipe, grab these essentials. Need gear? Visit Our Shop for quality tools!
- Large Mixing Bowl: For melting chocolate and mixing batter.
- Hand Mixer or Stand Mixer: Makes the cheesecake layer smooth and creamy.
- 9×9 Baking Pan: Perfect size for thick, fudgy brownies.
- Offset Spatula: Ideal for smoothing and swirling layers.
Ingredients
For the Brownie Base in the Cheesecake Brownies Recipe:
- 1 cup (180g) semi-sweet chocolate chips (or chopped bittersweet chocolate)
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (75g) Dutch-processed cocoa powder
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs + 1 egg yolk, room temperature
- 1 tablespoon (15ml) vanilla extract
- 1 tablespoon brewed coffee (optional, or hot water)
- 1 teaspoon salt
- 1 cup (120g) all-purpose flour
- ⅓ cup (60g) semi-sweet chocolate chips (for mixing in)
For the Cheesecake Topping:
- 2 (8-ounce) blocks cream cheese, room temperature
- ½ cup (100g) granulated sugar
- Pinch of salt
- 2 large eggs, room temperature
- 1 tablespoon (15ml) vanilla extract
Directions
- Preheat Oven: Set oven to 350°F (175°C). Line a 9×9 pan with parchment, using butter or spray to hold it in place.
- Melt Chocolate and Butter: In a large bowl, melt 1 cup chocolate chips and 1 cup butter in the microwave (20-second bursts, stirring between) or over a double boiler until smooth.
- Mix Brownie Base: Whisk in ¾ cup cocoa powder, 1 cup granulated sugar, and 1 cup brown sugar until combined. Add 2 eggs, 1 egg yolk, 1 tablespoon coffee (if using), 1 tablespoon vanilla, and 1 teaspoon salt. Whisk until smooth and glossy.
- Add Flour and Chips: Gently fold in 1 cup all-purpose flour and ⅓ cup chocolate chips until just mixed. Reserve ½ cup batter in a small bowl.
- Bake Brownie Base: Spread the remaining batter evenly in the pan. Bake at 350°F for 20 minutes (fudgy) or 30 minutes (cakier).
- Make Cheesecake Layer: In a bowl, beat 2 blocks cream cheese, ½ cup sugar, and a pinch of salt on medium speed until smooth. Add 2 eggs one at a time, then 1 tablespoon vanilla, mixing until silky. Scrape the bowl as needed.
- Thin Reserved Batter: Add 1–2 tablespoons hot water to the reserved brownie batter, stirring until it matches the cheesecake consistency.
- Assemble and Swirl: Pour cheesecake batter over the baked brownie base. Dollop reserved brownie batter on top. Swirl with a skewer for a marbled effect—don’t overmix!
- Bake Again: Bake at 350°F for 10 minutes, then reduce to 325°F and bake 20–25 minutes more, until edges puff and lightly color. Cool completely, then chill before slicing your cheesecake brownies recipe.
Expert Tips For Perfect Cheesecake Brownies Recipe
- Room Temp Ingredients: Soft butter and cream cheese ensure smooth layers in this cheesecake brownies recipe.
- Don’t Overmix Flour: Fold gently to keep the brownie fudgy.
- Match Consistencies: Thin the reserved batter for easy swirling.
- Chill Before Cutting: Firms up the layers for clean slices.
Servings and Timing
- Servings: 16 brownies
- Prep Time: 20 minutes
- Cook Time: 40–55 minutes
- Total Time: 1 hour–1 hour 15 minutes (plus chilling)
Common Mistakes to Avoid
- Cold Ingredients: Ice-cold butter or cream cheese leads to lumps in this cheesecake brownies recipe.
- Overbaking: Pull when edges puff—center will set as it cools.
- Thick Batter Swirls: Thin reserved batter or swirling won’t work well.
- Overmixing Flour: Toughens the brownie base—stop when flour disappears.
Variations
- Nutty Crunch: Add ½ cup chopped pecans to the brownie base of your cheesecake brownies recipe.
- Berry Twist: Swirl in ¼ cup raspberry jam with the cheesecake layer.
- Extra Chocolate: Use milk chocolate chocolate chips for a sweeter take.
- Spiced Up: Add a pinch of cinnamon to the cheesecake batter.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 5 days.
- Reheating: Serve cold or warm slightly in the microwave for 10–15 seconds.
- Freezing: Freeze cut brownies from this cheesecake brownies recipe for up to 3 months; thaw in the fridge.
FAQs
1. Can I use natural cocoa in this cheesecake brownies recipe?
Yes, but Dutch-processed gives a fudgier, darker result.
2. Why is my cheesecake layer lumpy?
Cold cream cheese or insufficient mixing—use room temp and beat well.
3. Can I skip the coffee?
Yes, sub with hot water—it just enhances chocolate flavor in this cheesecake brownies recipe.
4. How do I know it’s done?
Edges should puff and lightly color; center will firm up as it cools.
5. Can I make it gluten-free?
Swap all-purpose flour for a 1:1 gluten-free blend in this cheesecake brownies recipe.
6. Why didn’t my swirls look good?
Batter consistencies must match—thin the brownie batter as needed.
Conclusion
This cheesecake brownies recipe blends fudgy chocolate decadence with creamy cheesecake perfection, topped with a stunning marble swirl. It’s an easy yet indulgent treat that’s sure to impress. Bake this cheesecake brownies recipe today and savor the rich, tangy bliss—your taste buds will thank you! Happy baking!
