Cheesecake brownies are a luxurious dessert that blends two iconic treats into one rich and decadent creation. By swirling creamy, tangy cheesecake into a fudgy, chocolatey brownie base, this dessert offers the best of both worlds in every bite. Ideal for celebrations, potlucks, or when you simply want to elevate your baking game, cheesecake brownies are a visually striking and flavor-packed treat that looks impressive yet is surprisingly simple to make at home.
The History of Cheesecake Brownies
The brownie has its origins in the United States in the late 19th century, gaining popularity for its rich flavor and easy-to-serve square shape. Cheesecake, with roots going back to ancient Greece and later refined in New York-style fashion, brings a tangy, creamy contrast to the dense sweetness of brownies. The combination of the two desserts into cheesecake brownies is a relatively modern innovation, likely emerging in American home kitchens during the latter half of the 20th century when creative home bakers began experimenting with hybrid desserts. As baking trends moved toward visually appealing, layered, and flavor-contrasting desserts, cheesecake brownies found their niche. They’ve become a staple in bakeries and recipe books worldwide, admired for their balance of richness, their marbled elegance, and their ability to bring together two beloved desserts in a single square.
Ingredients Breakdown
The brownie base typically calls for melted butter or oil, granulated sugar, eggs, vanilla extract, cocoa powder, flour, and a pinch of salt. Some variations include melted chocolate or chocolate chips for extra richness. The cheesecake layer, on the other hand, is a simple mixture of cream cheese, sugar, eggs, and vanilla extract, resulting in a smooth and slightly tangy layer that contrasts perfectly with the brownie’s density. Optional ingredients can include sour cream for added tang in the cheesecake layer or espresso powder in the brownie batter to enhance the chocolate flavor. Toppings like chocolate chunks, caramel drizzle, or even crushed cookies can be added for extra texture and visual appeal.
Step-by-Step Recipe
- Preheat your oven to 175°C (350°F) and line a square baking pan (8×8 or 9×9 inch) with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, melt 120g (½ cup) of unsalted butter. Whisk in 200g (1 cup) granulated sugar until combined. Add 2 large eggs and 1 teaspoon vanilla extract and mix well.
- Sift in 60g (¾ cup) unsweetened cocoa powder, 65g (½ cup) all-purpose flour, and ¼ teaspoon salt. Stir just until combined. Optionally, fold in 100g (½ cup) chocolate chips.
- In another bowl, prepare the cheesecake layer: Beat 225g (8 oz) of cream cheese until smooth, then add 1 large egg, 50g (¼ cup) granulated sugar, and 1 teaspoon vanilla extract. Mix until creamy and lump-free.
- Pour most of the brownie batter into the prepared pan and smooth it out evenly. Spread the cheesecake mixture on top.
- Drop spoonfuls of the remaining brownie batter over the cheesecake layer and use a knife or skewer to gently swirl the two layers together for a marbled effect.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted in the middle comes out with only a few moist crumbs.
- Let the brownies cool completely in the pan, then chill in the refrigerator for at least 1–2 hours before slicing for the best texture and cleanest cuts.
Tips for the Perfect Cheesecake Brownies
Use room temperature ingredients to ensure the cheesecake layer blends smoothly without lumps. Don’t overmix the brownie batter once the flour is added, as this can make the brownies tough. For defined swirls, work slowly and gently with a knife—avoid over-swirling, which can blend the layers too much. If you want extra fudgy brownies, slightly underbake them and allow them to finish setting in the fridge. Use high-quality cocoa powder and real vanilla extract for the best flavor. For clean cuts, chill the brownies completely and use a sharp knife wiped clean between slices.
Variations and Customizations
Add a swirl of raspberry or strawberry jam into the cheesecake layer for a fruity twist. Mix crushed Oreos or graham crackers into the brownie batter or sprinkle them on top before baking. Add a tablespoon of instant espresso powder to the brownie base to deepen the chocolate flavor. Swirl in peanut butter, Nutella, or cookie butter for an indulgent flavor boost. For a holiday version, add a hint of peppermint extract to the cheesecake layer or sprinkle with crushed candy canes. You can also make a double chocolate version using melted chocolate in the batter instead of or in addition to cocoa powder. Use gluten-free flour for a gluten-free option or dairy-free cream cheese for a lactose-free version.
Health Considerations and Nutritional Value
Cheesecake brownies are a rich, indulgent treat that should be enjoyed in moderation. A single serving typically contains 250–400 calories depending on size and additional ingredients. They’re high in sugar, fat, and carbohydrates, with modest amounts of protein from the eggs and cream cheese. To make them slightly healthier, you can reduce the sugar, use low-fat cream cheese, or substitute part of the butter with applesauce or Greek yogurt. Whole wheat flour can be used in place of all-purpose flour for added fiber. While not a health food, cheesecake brownies can be made more balanced with thoughtful ingredient swaps, and they offer a satisfying dessert option when eaten as part of a varied diet.
FAQ
Can I make cheesecake brownies ahead of time? Yes, they store very well. Refrigerate them in an airtight container for up to 5 days, or freeze them for up to 2 months.
How do I get clean cuts when slicing them? Chill the brownies completely and use a sharp knife cleaned between each cut for neat slices.
Can I use boxed brownie mix? Absolutely—you can use a boxed mix as the base and simply add your homemade cheesecake swirl for convenience.
What if I don’t have cream cheese? Greek yogurt or ricotta can be used in a pinch, but the texture and taste will be different.
Can I make them without eggs? Yes, flax eggs or commercial egg replacers can be used, especially in the brownie layer. For the cheesecake layer, egg-free versions using cornstarch or yogurt exist but will vary in texture.
Cheesecake Brownies
Ingredients
Brownie Layer
- 135 grams dark chocolate preferably 72%, roughly chopped
- 120 grams unsalted butter can be used straight from the fridge
- 10 grams Dutch-process or regular unsweetened cocoa powder sifted
- 2 large eggs approximately 100 grams total, without shells
- 135 grams caster sugar you can substitute granulated sugar, though it may not produce the same glossy top
- 65 grams light or dark brown sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract or vanilla bean paste
- 65 grams all-purpose flour sifted
Cheesecake Layer
- 225 grams full-fat cream cheese softened to room temperature
- 60 grams caster sugar
- 1 large egg about 50 grams without the shell, at room temperature
- ¼ teaspoon vanilla extract optional
Instructions
Brownie Layer
- Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) square baking pan and line it with parchment paper, allowing the paper to overhang the sides to create a sling for easy removal. If you’d like, secure the edges of the parchment to the pan with binder clips to hold it in place.
- In a heatproof bowl set over a saucepan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water), combine the chopped dark chocolate and butter. Stir frequently until both are melted and the mixture is completely smooth. Alternatively, you can melt the chocolate and butter together in the microwave in 30-second bursts, stirring thoroughly between each interval until smooth and fully combined.
- Once melted, sift the cocoa powder over the chocolate-butter mixture and stir until well blended.
- In a separate large mixing bowl, whisk together the eggs, caster sugar, and brown sugar using a hand mixer on medium-high speed for about 2–3 minutes, or until the mixture becomes paler and increases in volume. This step can also be done in a stand mixer fitted with the whisk attachment.
- Add the melted chocolate mixture to the whipped eggs and sugars and mix to combine. Stir in the salt and vanilla until fully incorporated.
- Finally, add the sifted flour and fold it in by hand until the batter is smooth and free of any lumps.
- Pour the finished brownie batter into the prepared pan and tap it gently on the counter several times to remove any air bubbles. Let the batter settle for a minute or two, then tap again to ensure no bubbles remain.
Cheesecake Layer
- Place all the cheesecake layer ingredients into a medium bowl. Using a hand mixer on medium speed or a whisk, mix everything together until the cheesecake mixture is smooth, creamy, and lump-free.
- Spoon approximately three-quarters of the cheesecake mixture over the brownie batter in dollops, then use a toothpick or the tip of a spoon to swirl it through the brownie layer. For a nice marbled effect, gently scoop down to bring up a little of the brownie batter and swirl it into the cheesecake.
- Add the remaining cheesecake mixture on top and swirl again to your desired pattern.
- Bake the brownies in the preheated oven for 22 to 28 minutes, beginning to check at the 20-minute mark. You’ll know they’re ready when the top and edges look set and a skewer inserted into the center comes out with a few moist crumbs. Aim slightly underbaked rather than overbaked to preserve a fudgy texture.
- Once baked, remove the pan from the oven and set it on a wire rack. Let the brownies cool completely in the pan, then lift them out using the parchment sling. Slice into squares using a sharp knife for clean edges.
- Store any leftover brownies in an airtight container at room temperature or in the fridge for up to four days.