Cheesecake Brownies have been my ultimate indulgence for years, a perfect marriage of two beloved desserts. I remember the first time I tried a homemade version at a friend’s potluck; the rich, fudgy brownie base topped with a tangy, creamy cheesecake layer was pure magic. It wasn’t just delicious, it was an experience. Since then, I’ve perfected my own recipe for these easy cheesecake brownies, and they’ve become a staple for any celebration or just a Tuesday night treat. The aroma alone while they bake is enough to make your mouth water. Let’s get cooking!
Why You’ll Love This Cheesecake Brownie Recipe
Seriously, who doesn’t love cheesecake and brownies? This recipe is a winner for so many reasons:
- Unbeatable Taste: You get the best of both worlds – intensely rich, fudgy cheesecake brownies with a luscious, creamy topping.
- Quick Prep: With only about 20 minutes of prep time, you can whip these up without a fuss.
- Family Favorite: Kids and adults alike adore these, making them perfect for gatherings or just a special treat.
- Budget-Friendly: All the ingredients are common pantry staples, so you don’t need to break the bank for a gourmet dessert.
- Satisfies Cravings: Whenever a chocolate craving strikes, these chocolate cheesecake brownies hit the spot perfectly.
- Visually Appealing: The swirled top looks so impressive, like something from a fancy bakery.
- Versatile Treat: They’re great for birthdays, holidays, or just because you deserve something delicious.
Ingredients for Homemade Cheesecake Brownies
Creating these delightful cream cheese brownies is simpler than you might think with these key ingredients. For the brownie base, you’ll need 1 cup (226g) unsalted butter, melted, which provides richness. Then, 8 oz (226g) dark chocolate, chopped, gives that deep chocolate flavor. We’ll also use 1 1/2 cups (300g) sugar for sweetness, 4 large eggs to bind everything together, and 1 tsp vanilla extract for that classic aroma. Don’t forget 1 cup (125g) all-purpose flour for structure.
For the creamy cheesecake layer, you’ll need 16 oz (454g) cream cheese, softened – make sure it’s at room temperature for a smooth mixture. Also, grab 3/4 cup (150g) sugar, 1 large egg, and another 1 tsp vanilla extract.
How to Make Cheesecake Brownies
Creating these amazing cheesecake brownies is a fun process, and the results are absolutely worth it! Get ready for a treat that’s as beautiful as it is delicious.
- Step 1: First things first, preheat your oven to 350°F (175°C). Prepare a square baking pan by lining it with parchment paper, making sure to leave some overhang. This makes removing the brownies so much easier later. Also, ensure your cream cheese is nice and soft for the cheesecake layer.
- Step 2: In a medium saucepan or microwave-safe bowl, melt the 1 cup (226g) unsalted butter and the 8 oz (226g) dark chocolate, chopped together. Stir until it’s completely melted, smooth, and glossy. The aroma at this stage is incredible!
- Step 3: Whisk the 1 1/2 cups (300g) sugar into the warm chocolate mixture. Keep whisking until the sugar is dissolved and the mixture looks a bit thicker and richer.
- Step 4: Now, add the 4 large eggs one by one, whisking briskly after each addition. Stir in the 1 tsp vanilla extract. Your brownie batter is starting to look amazing!
- Step 5: Gently fold in the 1 cup (125g) all-purpose flour. Mix until everything is just combined. Be careful not to overmix; we want lovely, tender brownies.
- Step 6: In a separate bowl, beat the softened 16 oz (454g) cream cheese until it’s perfectly smooth and creamy. Gradually add the 3/4 cup (150g) sugar, 1 large egg, and the remaining 1 tsp vanilla extract. Mix until just combined – you’re aiming for a silky cheesecake batter.
- Step 7: Pour about half of the brownie batter into your prepared baking pan. Spread it out evenly across the bottom.
- Step 8: Dollop the prepared cheesecake mixture over the brownie base. Gently spread it out to cover the brownie layer.
- Step 9: Spoon the rest of the brownie batter over the cheesecake layer. Now for the fun part – grab a knife and gently swirl the batters together to create beautiful swirled cheesecake brownies. This marbling effect is what makes these so special.
- Step 10: Bake for 40-45 minutes. You’ll know they’re ready when the edges look set and the center is slightly jiggly. This hint of jiggle is key for that perfect texture in your marbled cheesecake brownies.
- Step 11: While the brownies are cooling, prepare the ganache. Heat the 1/2 cup (120ml) heavy cream until it just starts to simmer. Pour this hot cream over the 8 oz (226g) dark chocolate, chopped in a bowl. Let it sit for about 5 minutes, then stir until the chocolate is completely melted and the ganache is smooth and shiny.
- Step 12: Once the brownies have cooled completely, pour the luscious chocolate ganache evenly over the top.
- Step 13: Chill the brownies until the ganache is set. Then, cut them into squares and serve your delicious cheesecake brownie dessert!
Pro Tips for the Best Cheesecake Brownies
I’ve made these cheesecake brownies more times than I can count, and these little tricks guarantee they turn out perfectly every single time. They transform a good brownie into a truly gourmet experience.
- Ensure your cream cheese and eggs for the cheesecake layer are at room temperature. This is crucial for a smooth, lump-free filling that blends beautifully with the brownie batter.
- Don’t overmix the brownie batter after adding the flour. Overmixing develops gluten, leading to tougher brownies instead of the fudgy texture we’re aiming for.
- Resist the urge to overbake! The center of the brownies should still be slightly jiggly when you take them out of the oven; they’ll continue to set as they cool.
- Let the brownies cool completely before adding the ganache and slicing. This prevents the ganache from melting and ensures clean, sharp cuts for those gorgeous swirls.
What’s the secret to perfect swirled cheesecake brownies?
The magic is in the gentle swirl! After dolloping the cheesecake batter and the remaining brownie batter, use a knife or skewer to create a marbled effect. Don’t overdo it; just a few passes create a stunning brownie cheesecake swirl without mixing the two layers completely.
Can I make cheesecake brownie bars ahead of time?
Absolutely! You can prepare the entire batch of cheesecake brownies, including the ganache, up to 24 hours in advance. Store them covered at room temperature. This makes them a fantastic make-ahead dessert for parties or busy weeks.
How do I avoid common mistakes with chocolate cheesecake brownies?
The most common pitfalls are using cold cream cheese (leads to lumps) and overbaking (leads to dry brownies). Also, be gentle when swirling to maintain distinct layers and prevent a muddy appearance in your chocolate cheesecake brownies.
Best Ways to Serve Cheesecake Brownies
These incredible cheesecake brownies are a showstopper on their own, but I love dressing them up a bit! For an extra special treat, try serving them slightly warmed with a scoop of vanilla bean ice cream. The contrast between the warm, fudgy brownie and the cold, creamy ice cream is divine. Another favorite serving suggestion is with a fresh raspberry coulis or a dollop of whipped cream. This makes for a truly decadent cheesecake brownie dessert that feels extra gourmet. They are also fantastic on their own, making them a perfect anytime treat!
Nutrition Facts for Cheesecake Brownies
When you’re indulging in these delicious cheesecake brownies, it’s helpful to know what you’re getting. Each serving offers a delightful balance of richness and sweetness.
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Protein: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 28g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cheesecake Brownies
These easy cheesecake brownies are so good, you’ll want to make sure you can enjoy them for days to come! Once your beautiful cheesecake brownies have completely cooled (this is super important before storing!), you’ll want to cut them into squares. Store them in an airtight container at room temperature for up to 2 days. If you need them to last longer, pop that container into the refrigerator for up to a week. For longer storage, wrap individual brownies tightly in plastic wrap, then in foil, and freeze them for up to 3 months. To reheat, you can gently warm frozen brownies in the oven at 300°F for about 10 minutes until they’re just warmed through. Or, simply let refrigerated brownies thaw on the counter for about 30 minutes for the best texture and flavor.
Frequently Asked Questions About Cheesecake Brownies
What are cheesecake brownies?
Cheesecake brownies are a delightful dessert mashup that combines the rich, fudgy texture of a classic chocolate brownie with the creamy, tangy goodness of cheesecake. They typically feature a brownie base topped with a cheesecake layer, often swirled together for a beautiful marbled effect. It’s truly the best of both worlds!
Why make cheesecake brownies?
You should make cheesecake brownies because they offer an irresistible combination of flavors and textures that appeals to almost everyone! They are perfect for celebrations, potlucks, or simply when you want a decadent treat. Plus, they look incredibly impressive with minimal effort, making them a fantastic choice for both novice and experienced bakers.
Can I freeze cheesecake brownie bars?
Yes, you absolutely can freeze cheesecake brownie bars! Once they are completely cooled and cut, wrap them individually in plastic wrap, then in aluminum foil, or place them in a freezer-safe airtight container. They’ll stay delicious for up to 3 months. Just thaw them overnight in the refrigerator or at room temperature before enjoying.
What makes these brownies so fudgy?
The fudgy texture in these cheesecake brownies comes from the high ratio of chocolate and butter to flour, and crucially, from not overmixing the batter once the flour is added. We also use melted butter, which contributes to that dense, chewy interior that everyone loves in a good brownie.
Variations of Cheesecake Brownies You Can Try
Once you’ve mastered the classic cheesecake brownies, why not get creative? There are so many delicious ways to switch things up and make them even more special. For a truly gourmet cheesecake brownies experience, consider adding a swirl of salted caramel or a scattering of toasted pecans to the cheesecake layer before baking. If you’re looking for something a bit different, try making blondie cheesecake brownies by using a vanilla blondie base instead of chocolate – the contrast is amazing! You could also experiment with different extracts, like almond or mint, in either the brownie or cheesecake layer for a unique flavor profile. Even a sprinkle of chocolate chips or a drizzle of raspberry sauce on top can elevate these simple bars.
Print
Cheesecake Brownies: Divine Marbled Dream
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Irresistible Cheesecake Brownies: A Perfect Fusion of Two Classic Desserts. This recipe offers a delicious combination of rich chocolate brownie and creamy cheesecake, creating a gourmet yet easy-to-make treat.
Ingredients
- For the Brownie Layer:
- 1 cup (226g) unsalted butter, melted
- 8 oz (226g) dark chocolate, chopped
- 1 1/2 cups (300g) sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- For the Cheesecake Layer:
- 16 oz (454g) cream cheese, softened
- 3/4 cup (150g) sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 8 oz (226g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a square baking pan with parchment paper, leaving overhang for easy removal. Ensure cream cheese is softened.
- Melt butter and chopped dark chocolate together until silky and glossy.
- Whisk sugar into the melted chocolate mixture until dissolved and slightly thickened.
- Add eggs one at a time, whisking briskly, then stir in vanilla extract.
- Gently fold sifted flour into the wet ingredients until just combined. Do not overmix.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sugar, egg, and vanilla, mixing until just combined.
- Pour half the brownie batter into the prepared pan, smoothing evenly.
- Dollop the cheesecake mixture over the brownie base and gently spread.
- Spoon the remaining brownie batter on top and swirl with a knife for a marbled effect.
- Bake for 40-45 minutes until edges are set and the center is slightly jiggly.
- While brownies cool, heat heavy cream until simmering, pour over chopped dark chocolate, let sit, then stir until smooth and glossy.
- Once brownies are completely cool, pour ganache evenly over the top. Chill until ganache sets.
- Cut into squares and serve.
Notes
- Use room temperature ingredients for smoother batter integration.
- Sift flour to eliminate lumps and ensure an even texture.
- A toothpick inserted into the center should come out with moist crumbs.
- Gently fold in the cheesecake mixture for marbled visual appeal.
- Allow brownies to cool completely before slicing for cleaner cuts.
- Line your baking dish with parchment paper for easy removal and cleanup.
- Start checking for doneness at the minimum baking time to prevent overbaking.
- Mix sugar thoroughly with cream cheese to avoid graininess in the cheesecake topping.
- Store cooled brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freeze individually wrapped brownies for longer storage.
- Reheat frozen brownies in the oven at 300°F for 10 minutes.
- Defrost refrigerated brownies at room temperature for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie