Cheesecake Brownie – Rich, Swirled, and Crowd-Pleasing
This cheesecake brownie brings two classics together in the best way: deep, fudgy chocolate and a creamy, tangy swirl. The texture is dense and moist, with a beautiful marbled top that looks as good as it tastes. It’s easy enough for a weeknight treat but special enough for a celebration.
If you’ve ever wanted a dessert that satisfies both cheesecake and brownie cravings in one bite, this is it.
Cheesecake Brownie - Rich, Swirled, and Crowd-Pleasing
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line the pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Melt chocolate and butter. In a heatproof bowl, melt the butter and chocolate together in the microwave in 20–30 second bursts, stirring between each.Cool for 3–4 minutes so it’s warm, not hot.
- Mix sugars and eggs. Whisk granulated sugar, brown sugar, eggs, and vanilla into the melted chocolate. Whisk until shiny and slightly thick, about 30–45 seconds.
- Combine dry ingredients. In a separate bowl, whisk flour, cocoa powder, and salt. Fold into the wet mixture until just combined.If using extra chocolate chips, fold them in now. Do not overmix.
- Make the cheesecake batter. Beat cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until smooth and creamy. Scrape the bowl to remove any lumps.
- Assemble the layers. Spread about two-thirds of the brownie batter into the pan.Dollop spoonfuls of the cheesecake mixture evenly over the surface. Add the remaining brownie batter in small dollops between the cheesecake.
- Create the swirl. Drag a knife or toothpick through the batters in gentle figure-eights. Make 3–4 passes. Don’t over-swirl or the layers blend and lose definition.
- Bake. Bake for 28–35 minutes.The edges should be set, and the center should have a slight jiggle but not look wet. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs.
- Cool completely. Let the pan cool on a rack for at least 1 hour, then refrigerate for 30–60 minutes for cleaner slices. Lift out with the parchment and cut into squares with a warm knife.
- Serve. Enjoy slightly chilled or at room temperature.The flavors deepen on day two.
What Makes This Special
Cheesecake brownies give you the best of both worlds: bold chocolate flavor and creamy, smooth cheesecake in every slice. The swirl isn’t just pretty—it balances the sweetness and adds a hint of tang that keeps each bite from feeling heavy. You don’t need a water bath or springform pan, just one baking pan and two simple batters.
The recipe uses pantry staples, and the method is straightforward enough for beginners.
What You’ll Need
- For the Brownie Batter:
- 1/2 cup (115 g) unsalted butter
- 1 cup (175 g) semisweet chocolate chips or chopped chocolate
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon fine salt
- For the Cheesecake Swirl:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional Add-Ins:
- 1/2 cup (85 g) chocolate chips or chunks for the brownie batter
- Zest of 1/2 lemon for a brighter cheesecake layer
- 1/4 teaspoon espresso powder to deepen the chocolate flavor
- Equipment:
- 8-inch (20 cm) square baking pan
- Parchment paper
- Two mixing bowls
- Hand mixer or whisk
- Toothpick or knife for swirling
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line the pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Melt chocolate and butter. In a heatproof bowl, melt the butter and chocolate together in the microwave in 20–30 second bursts, stirring between each.Cool for 3–4 minutes so it’s warm, not hot.
- Mix sugars and eggs. Whisk granulated sugar, brown sugar, eggs, and vanilla into the melted chocolate. Whisk until shiny and slightly thick, about 30–45 seconds.
- Combine dry ingredients. In a separate bowl, whisk flour, cocoa powder, and salt. Fold into the wet mixture until just combined.If using extra chocolate chips, fold them in now. Do not overmix.
- Make the cheesecake batter. Beat cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until smooth and creamy. Scrape the bowl to remove any lumps.
- Assemble the layers. Spread about two-thirds of the brownie batter into the pan.Dollop spoonfuls of the cheesecake mixture evenly over the surface. Add the remaining brownie batter in small dollops between the cheesecake.
- Create the swirl. Drag a knife or toothpick through the batters in gentle figure-eights. Make 3–4 passes. Don’t over-swirl or the layers blend and lose definition.
- Bake. Bake for 28–35 minutes.The edges should be set, and the center should have a slight jiggle but not look wet. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs.
- Cool completely. Let the pan cool on a rack for at least 1 hour, then refrigerate for 30–60 minutes for cleaner slices. Lift out with the parchment and cut into squares with a warm knife.
- Serve. Enjoy slightly chilled or at room temperature.The flavors deepen on day two.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 5 days. Keep layers of parchment between stacked squares to avoid sticking. For longer storage, wrap each square tightly in plastic, then place in a freezer bag.
Freeze for up to 2 months. Thaw in the fridge overnight, or at room temperature for 30–45 minutes.
Why This is Good for You
It’s dessert, so think balance, not perfection. That said, cream cheese brings a bit of protein and calcium, and using cocoa adds antioxidants.
A small square is rich and satisfying, which helps you feel content with less. You can also adjust the sweetness slightly or use darker chocolate for a deeper flavor with less sugar.
Common Mistakes to Avoid
- Overheating the chocolate: If the butter-chocolate mix is too hot, it can scramble the eggs. Let it cool slightly before whisking in eggs.
- Overmixing the batter: Stir just until combined.Overmixing develops gluten and makes brownies cakey instead of fudgy.
- Overbaking: Cheesecake brownies should be set at the edges with a soft center. Bake until just done; they firm up as they cool.
- Over-swirling: Too much swirling blends the batters into one color and muddies the texture. A few gentle passes are enough.
- Skipping the chill: Letting them cool fully, then chilling, gives cleaner cuts and better layers.
- Using cold cream cheese: Cold cream cheese creates lumps.Soften it to room temperature for a smooth swirl.
Variations You Can Try
- Salted Caramel Swirl: Drizzle 2–3 tablespoons of caramel over the top before swirling. Finish with flaky sea salt after baking.
- Raspberry Cheesecake Brownies: Add 1/4 cup raspberry jam in small dollops and swirl lightly with the cheesecake layer.
- Mocha Twist: Stir 1 teaspoon instant espresso powder into the brownie batter for a coffee kick.
- Peanut Butter Ribbon: Warm 2 tablespoons peanut butter until runny and swirl it in with the cheesecake mixture.
- Cookies and Cream: Fold 1/2 cup crushed chocolate sandwich cookies into the cheesecake batter.
- Gluten-Free: Use a 1:1 gluten-free flour blend. Bake time may vary slightly; start checking a few minutes early.
- Extra Fudgy: Reduce flour to 1/2 cup and add 2 tablespoons cocoa powder; bake on the shorter end of the range.
FAQ
Can I use cocoa powder instead of melted chocolate?
You can, but you’ll lose some richness and body.
If you must, use 1/2 cup cocoa powder and increase butter to 3/4 cup, and add an extra 2 tablespoons sugar. The texture will be slightly less dense.
Do I need to bring ingredients to room temperature?
Yes, especially the cream cheese and eggs. Room temperature ingredients blend smoothly and help the batters bake evenly.
Cold cream cheese leads to lumps and uneven swirls.
How do I know when it’s done?
Look for set edges and a center that’s just slightly wobbly. A toothpick near the edge should come out with moist crumbs, not wet batter. The cheesecake portion will finish setting as it cools.
Can I double this recipe?
Yes.
Double the ingredients and bake in a 9×13-inch pan. Start checking at 32–35 minutes, though it may take up to 40 minutes depending on your oven.
What’s the best way to cut clean slices?
Chill the brownies for at least 30 minutes, then use a sharp knife warmed under hot water and wiped dry. Wipe the blade between cuts to keep the layers neat.
Can I make it ahead?
Absolutely.
These brownies taste even better the next day as the flavors meld. Store covered in the fridge and bring to room temperature before serving if you prefer a softer texture.
Can I reduce the sugar?
You can reduce it by about 2–3 tablespoons in the brownie batter without affecting texture too much. Keep the cheesecake layer as written to maintain structure and tang.
Final Thoughts
Cheesecake brownies are proof that simple ingredients can feel special.
With a little swirling and the right bake time, you get a tray of rich squares that always disappear fast. Keep this recipe on hand for birthdays, potlucks, or just a cozy weekend treat. One pan, two batters, and a whole lot of happy faces at the table.
