Cheesecake Brownies {Cream Cheese Brownies}

The best quick and easy chocolate cheesecake brownies recipe, homemade from scratch with simple ingredients. Soft, moist, fudgy, creamy, with swirls of cream cheese.

This dessert is a cross between my super popular Fudgy Brownies with Crackly Tops and my incredible New York Cheesecake Recipe (No Water Bath). It should not be confused with a brownie cheesecake recipe, a 5 layer brownie cookie cheesecake, or even a brownie bottom cheesecake. Those versions have a brownie crust instead of a graham cracker crust as the base that’s topped off with a thick vanilla cheesecake layer. It’s similar to what you would get at fancy bakeries and cut into triangular slices rather than squares.

[feast_advanced_jump_to]

Key ingredients

• Butter– You will want to melt it for this recipe.
• Sugar– Granulated yields the best flavor and texture here.
• Cocoa powder- The higher quality, the tastier your dessert will be.
• Vanilla extract- Brings in a warm flavor that pairs well with chocolate.
• Eggs– Be sure they are at room temperature and not straight out of the fridge.
• Flour– No fancy kind needed here, just your all-purpose is best.
• Chocolate chips- I like to use semisweet to balance the sweetness.
• Cream cheese- Main ingredient for the cheesecake filling.

Variations

• Pumpkin version– Mix in ⅓ cup pumpkin puree and 1 teaspoon pumpkin pie spice in the cheesecake mixture.
• Add peanut butter– Mix in ⅓ cup creamy peanut butter in the cheesecake mixture.
• Cherry option– Serve them with store-bought or Homemade Cherry Pie Filling.
• Oreo cheesecake flavor– When you are done making swirls, sprinkle 1 cup roughly chopped Oreos and bake.
• Bars and bites- When they have cooled down completely, chill for 2-3 hours or overnight. Then, use a sharp knife to cut bars or little bites. Take them to a whole new level by dipping them in melted chocolate.
• Use a box mix– This is quick and convenient. Prepare brownie batter, as per box instructions. Spread in pan and then swirl the cheesecake mixture (from recipe below) and bake.
• Red velvet version– Perfect for weddings and Valentine’s Day. Use a red velvet cake mix to make these Cake Mix Brownies.Spread in pan and then swirl the cheesecake mixture (from recipe below) and bake. Use a bigger 9 inch rectangle pan.
• Top with nuts– Use roasted peanuts, pecans, cashews, pistachios. For a sweet and salty flavor combination, use salted nuts.
• Drizzle the top– Using Homemade Caramel Sauce, Dulce De Leche, Nutella Syrup, Chocolate Fudge Sauce, melted nut butters, or melted chocolate of your choice.
• Place a dollop– Of Homemade whipped cream or store-bought Cool Whip on top.
• Sprinkle on– Some of your favorite chopped cookies on top, prior to serving.
• Use ice cream or frozen yogurt– On the side, on top, or in between two brownies. Vanilla and chocolate are both great choices.

How to make cheesecake swirl brownies?

Prepare the brownie and cheesecake batters separately. Pour one on top of another in a greased pan. Swirl remaining batter with a knife and bake.

Tips and techniques

• All ingredients must be at room temperature– That’s because they blend together smoothly and evenly.
• Don’t substitute butter with oil– Because it does not yield the same rich and fudgy results. Use unsalted butter to prevent this treat from becoming too salty.
• Don’t over-mix batter– Because that can yield tough brownies. It’s okay if there are some lumps in the batter.
• Reheating brownies– Reheat leftovers in the microwave for 5-10 seconds to be make them ooey gooey again.
• Line pan with foil– I always use aluminum foil instead of parchment paper because the greased foil prevents the batter from sticking to the pan and you can cut/remove perfect slices easily plus it makes clean-up very easy.
• Don’t replace sugar with honey- Or even molasses because that will change the flavor and texture of the brownies.
• Granulated sugar vs. Brown sugar– I used only granulated but you can half of each and that works well too.
• Use full fat ingredients- Especially cream cheese, for maximum rich and creamy factor.

Recipe FAQs

Storage

• Make ahead- These can be make a few days in advance if kept in a sealed container in the fridge. You can reheat them in the microwave before serving.
• Room temperature- These cannot be stored at room temperature because the use of dairy ingredients will make it go bad.
• Refrigerate– Place in a sealed container in the fridge for up to 3-5 days.
• Freeze– I don’t recommend freezing these, because the dairy ingredients separate and it’s not very appetizing.

More brownie recipes

• Fudgy Black Bean Brownies
• Fudgy Avocado Brownies
• Nutella Brownies (3 Ingredients)
• Fudgy Oreo Brownies
• Caramel Brownies (With Brownie Mix)

Recipe