Rich fudge brownies swirled with creamy and rich cheesecake.
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cheesecake brownies
Hello hello! Today we’re combining two very delicious desserts: cheesecake and brownies. They’re made with a super rich, fudgy and chocolatey brownie, topped with a super rich and creamy cheesecake batter, and swirled with brownie batter on top.
why you’ll love these cheesecake brownies:
- They’re super fudgy (as all brownies should be imo!)
- They’re swirled with cheesecake batter – not just a cream cheese mixture, there’s a full on cheesecake in these brownies.
- They’re easy to make. You’ll need a few bowls but the recipe itself is pretty straightforward – plus you won’t need a water bath like you do with typical cheesecake.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops:
The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs and sugar together vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices:
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking:
Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey:
The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for cheesecake brownies:
cheesecake:
- Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
- Eggs: binds the batter together.
- Granulated sugar: for sweetness and helps lock in moisture.
- Heavy whipping cream: for moisture and richness. You can substitute sour cream here but note that the texture will be a little less creamy.
- Vanilla: for flavor.
Fudge brownies:
- All purpose flour: lends some structure to the brownies and makes them slightly chewy. A 1:1 gluten free flour would work well here if needed.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, or a dairy free butter stick (not oil) just be sure to omit the extra salt from the brownies if you’re using a salted butter.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch-processed cocoa powder: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa powder can easily be substituted in here. Just note that your brownies will be a little lighter in color.
- Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
how to make cheesecake brownies
Below is just a little breakdown with pictures on how to make the brownies, full recipe with instructions are at the bottom of this blog post!
- Start by making the cheesecake batter, then set it aside.
- Whisk together the eggs and sugar until they’re light and fluffy.
- Gently mix the melted chocolate, butter & cocoa mixture into the egg mixture.
- Then gently fold in the flour and salt until just combined.
- Pour the brownie batter into a lined baking dish, reserving a little for the topping. Top with the cheesecake batter.
- Gently swirl the remaining brownie batter on top, then bake, serve, and enjoy!
cheesecake brownies recipe q&a
Can I double these cheesecake brownies?
Of course – simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary. If you’re looking for a smaller batch of these brownies, you can check out my small batch brownies here!
How to store these cheesecake brownies
Because these brownies have a cheesecake filling on them, you’re going to need to store them in the fridge. Store them in an airtight container in the fridge, and they’ll be good for up to 1 week.
tools and ingredients
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other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Cheesecake Brownies
Ingredients
Cheesecake
- 226 g cream cheese room temperature (1 block)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- 1 egg room temperature
- 55 g heavy whipping cream room temperature (¼ c.)
- ½ tsp. vanilla
Fudge Brownies
- 113 g unsalted butter (8 tbsp.)
- 180 g semi-sweet chocolate chips (1 c.)
- 24 g dutch process cocoa powder (¼ c.)
- 200 g granulated sugar (1 c.)
- 2 eggs
- 80 g all purpose flour (⅔ c.)
- ½ tsp. salt
Instructions
Cheesecake
- Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
- Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can use a hand mixer). Beat the cream cheese and sugar together for 2 minutes, until the mixture is smooth and fluffy.
- Add in the egg, heavy cream, and vanilla. Beat the mixture on low speed *just until* the batter is cohesive. Set the mixture aside and make the brownies.
Fudge Brownies
- In a medium sized microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
- Whisk in the cocoa powder.
- In another small bowl, vigorously whisk together the eggs and sugar until the mixture is pale & fluffy.
- Add the egg mixture into the chocolate mixture, and mix until combined.
- Add in the flour and salt. use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.
- Pour the brownie batter into your prepared baking pan, reserving ~2 tbsp. of batter for swirling on top.
- Pour the cheesecake batter on top of the brownie batter, smoothing it out into an even layer. Top the cheesecake with little dollops of the remaining brownie batter, then use a knife to gently swirl the brownie batter into the cheesecake.
- Bake the brownies for 35-40 minutes, until they are set on the edges and only slightly wobble in the center.
- Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Can confirm, these are AMAZING. So yummy. My friend also really enjoyed these. 10/10. Back here and about to make them a second time.
Turned out amazing! They were super easy to make and came out great!
Saw this recipe and had to try it! It was pretty simple. The problem that I encountered was that after baking and cooling down my brownie mix was still raw. Do you know why that could be? Any tips for the future for this not to happen?
Hi! It’s possible that your oven isn’t at the temperature that it claims to be which is why I always recommend using an oven thermometer! I’ve had ovens that say they’re at 350F when they’re only at 330F which means it wouldn’t be done at the same time. So while the time ranges are there, if you’re not sure about your ovens true temperature, you can tell doneness by if the sides are set and the middle only slightly jiggles. Also – if you’re using a glass pan and not a metal pan, your bakes will take a bit longer since the glass doesn’t conduct heat as well. I hope this helps and thanks so much for trying the recipe!
Hi Erin! Thank you for answering my questions. Definitely will take the advice. Re-read the recipe and failed to realized these are fudgy brownies. If I had done the full 40 minutes they probably would have turned out fine. I put them back in the oven for a few minutes and they were good. Thank you for the recipe!
Saw this recipe on Instagram and ran to the kitchen to make them. DID NOT DISAPPOINT! Such a yummy combination of flavors. An easy recipe with great results!!
Thank you so much, I’m so happy you liked the recipe! 🙂