What makes cheesecake brownies different from regular brownies?

Cheesecake brownies are made with a marbled layer of cheesecake on top of a classic brownie base. This creates a delightful contrast of textures and flavors – the dense, rich brownie and the smooth, tangy cheesecake filling.

How long can I store cheesecake brownies?

Cheesecake brownies can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep them for a longer period, you can freeze them for up to 3 months.

How do I create the beautiful swirl in my cheesecake brownies?

After assembling the layers, gently swirl the brownie and cheesecake mixtures together using a knife or toothpick. Be careful not to over-swirl, as this can blend the layers too much and lose the marbled effect.

Can You Make Cheesecake Brownies Without Cream Cheese?

While cream cheese is essential for the classic cheesecake layer, you can substitute it with other creamy alternatives like mascarpone or non-dairy cream cheese.

Cheesecake Brownies

Description

Craving the best of both worlds? These Cheesecake Brownies combine the rich, fudgy goodness of a classic brownie with a smooth, creamy cheesecake swirl. The contrast of textures and flavors creates a decadent dessert that’s perfect for any occasion. Whether you’re indulging in a sweet treat at home or impressing guests at a party, these marbled brownies are guaranteed to be a hit!

Ingredients

Scale

For the Brownie Layer:

½ cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (60g) all-purpose flour
⅓ cup (40g) cocoa powder
¼ teaspoon salt
½ cup (90g) chocolate chips (optional)

For the Cheesecake Layer:

8 oz (226g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons sour cream (optional, for extra creaminess)

Instructions

Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Make the Brownie Batter: In a bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until smooth. Sift in flour, cocoa powder, and salt, stirring until just combined. Fold in chocolate chips if using. Pour into the prepared pan, spreading evenly.
Prepare the Cheesecake Layer: In a separate bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and sour cream (if using), mixing until creamy.
Swirl the Layers: Spoon dollops of the cheesecake mixture over the brownie batter. Use a knife or toothpick to swirl the two together for a marbled effect.
Bake: Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out with a few moist crumbs.
Cool & Chill: Let brownies cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours before slicing. This allows the cheesecake to set properly.
Slice & Serve: Cut into squares and enjoy!

Notes

For a fruit twist, swirl in raspberry or strawberry puree before baking.
For extra crunch, add chopped walnuts or pecans to the brownie batter.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: ~250
Fat: 14g
Carbohydrates: 28g
Protein: 4g