Cheesecake Brownies

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These gems are quite simply one of our favorite treats in the world.

Think about it. Chocolate. Cheesecake. Brownies. Sweet treat perfection.  These give our Ultimate Fudge Brownies a run for their money!

NOTE: If you liked this video, be sure to subscribe to our YouTube Channel

How To Make Cheesecake Brownies

These incredible brownies come together in less than an hour and are really easy (and fun) to prepare.

As always, go with quality ingredients to achieve the very best taste and texture. Brownies have been delighting kids and adults for many generations and these are no exception. 

Swirl in cheesecake and you’ve got something really special on your hands!

A stack of four square chocolate and cheesecake brownies on a white surface.

The Ingredients You Will Need

These brownies require just a handful of ingredients, but they come together to make the most delicious brownies!

Here’s what you’ll need:

  • 1 stick unsalted butter (8 tbsp)
  • 2 oz. unsweetened chocolate (baking chocolate)
  • 1⅓ cup sugar
  • 2 large eggs
  • ¾ tsp vanilla extract
  • Salt
  • ⅔ all-purpose flour
  • 8 oz cream cheese, room temperature

EXPERT TIP: Cut the butter and chocolate into small pieces and then melt them together in a medium-sized saucepan. Stir frequently. Use a large wooden spoon to mix in the flour and stir until a batter has formed and the flour has been completely incorporated.

A medium saucepan filled with melted chocolate and butter and then the same pan with flour being poured into the chocolate mixture.

Creating the Cheesecake Swirls

We find that a metal (aluminum) 8″x8″ pan produces the best brownies. Moist on the inside and crunchy on the top.

Simply grease the pan then pour in the chocolate batter.

EXPERT TIP: This recipe makes 9 brownies. If you want to make a larger batch, we recommend tripling the recipe and going with a 9″x13″ dish.

After adding dollops of the cream cheese mixture over the top of the brownie batter, use a butter knife to swirl the chocolate throughout the brownie batter. Don’t over-mix, otherwise, the two batters will blend together.

Brownie batter being poured into a greased square metal pan and then cream cheese being swirled into the batter with a knife.

How To Serve and Store

These cheesecake brownies are extremely moist when they come out of the oven.

After letting them rest for about 5 minutes, they are ready to serve. With cold milk, of course!

EXPERT TIP: In the unlikely event that you have any leftover brownies, we recommend storing them in an air-tight container with a lid for up to 1 week. They can be frozen for up to 2 months. Reheating the brownies in the microwave is always a great choice.

A metal pan filled with chocolate and cheesecake brownies that have been cut into squares and one brownie is missing.

Other Sweet Treats To Make

Here are some of our other all-time favorite sweet cravings:

The Ultimate Fudge Brownies
Lovely Lemon Bars
Chocolate Caramel Shortbread Bars
Heath Bar Fudge Brownies
Raspberry Linzer Bars

But for now, go and make these awesome Cheesecake Brownies!

A chocolate and cheese cake brownies being held up on a metal spatula.

We love these brownies because though they do satisfy our sweet tooth, they are not overly sweet.

There is a slight tartness in the cream cheese swirls that match perfectly against the brownies.

With just one bite, you’ll be in love with these amazing brownies.

A chocolate and cheese cake brownie sitting on a white dessert plate with a bite taken out of it.

Ready to make the best brownies in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A stack of four square chocolate and cheesecake brownies on a white surface.

Cheesecake Brownies

These Cheesecake Brownies combine two of our favorite things in this world: Chocolate and Cheesecake! So gooey, delicious, and really easy to make. Serve with a cold glass of milk! Enjoy!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Brownies, how to make cheesecake brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 people
Calories: 363kcal

Equipment

  • 8"x8" baking pan

Ingredients

  • 8 tbsp unsalted butter 1 stick, plus extra for greasing the pan
  • 2 oz unsweetened baking chocolate chopped
  • 1⅓ cups sugar divided
  • 2 large large eggs whole
  • 1 egg yolk
  • 3/4 tsp vanilla extract divided (¼ tsp and ½ tsp)
  • Pinch salt
  • cup all-purpose flour
  • 8 oz cream cheese room temp

Instructions

  • Preheat oven to 350°F.
  • Butter an 8"x 8" baking pan.
  • Cut the butter and chocolate into pieces. Add to a medium-sized saucepan, over medium-low heat, whisking occasionally, just until melted.
  • Remove from heat and whisk in 1 cup sugar, 2 eggs, ½ teaspoon vanilla, and salt until well incorporated.
  • Whisk in flour until just combined.
  • Spread into prepared baking pan.
  • Using a hand mixer, or wooden spoon, mix together cream cheese, remaining ⅓ cup sugar, egg yolk, and remaining ¼ teaspoon vanilla until smooth.
  • Drop dollops of the cream mixture over the brownie batter, then swirl with a knife or small spatula.
  • Bake until the center is just set, about 35 minutes. Let cool for at least 5 minutes before cutting and serving.

Notes

NOTE: See the video near the top of the blog post for visual guidance.  If you enjoy the video, be sure to subscribe to our YouTube Channel
If you'd like to make this in a 9"x13" dish, we recommend doubling or tripling the recipe.  If you triple the recipe, you'll get nice thick brownies, and you may need to increase the baking time to 40 to 45 minutes.
Be sure to let the brownies cool for at least 5 minutes for cutting. 
Cooked (and cooled) brownies keep in an air-tight container with a lid on the kitchen counter for 5 to 6 days.  They will keep in the fridge for 7 to 10 days.  They can be frozen for up to 2 months. 

Nutrition

Calories: 363kcal | Carbohydrates: 40g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 85mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 678IU | Calcium: 38mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in August, 2015, but was updated with improved tweaks to the recipe and new tips and photography, and a fabulous new video in September, 2021! 

9 Comments

  • You guys are the best–love the videos, and the recipes do not disappoint! So much fun in the kitchen (as it should be). These brownies were a major hit, as were so many of the other recipes from your site that I’ve made (the Chicken Marsala was to die for, and don’t get me started on the Chicken Parmigiana!). I’m always happy when I see a ‘Loon’ email in my inbox!

  • 5 stars
    Huge fan of your recipes! I tried these out and they were so decadent and delicious. I couldn’t be more pleased, they took no time at all. Thank you!

    • Hi Emma! That is so awesome to hear! We love those cheesecake brownies so much, too!! Thanks for letting us know and for the great review!! Thanks for your support and stay tuned….lots more on the way!! xoxoxo Kris & Wesley

  • 5 stars
    This is the best ever and ‘one and only I ever need’ brownie recipe! My boys (including my husband)loves this. Thank you soooo much!!

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