Cream Cheese Brownies, aka Cheesecake Brownies, are a delightful fusion between rich, fudgy brownies swirled with a creamy cheesecake layer! The contrasting flavors and textures offer a decadent treat that combines the best of both worlds!
Looking for more delicious brownies and bars? Try my Cream Cheese Lemon Bars, Pumpkin Brownies, Fudgey Gluten Free Brownies, and Banana Bars with Cream Cheese Frosting.
Why This Recipe Works
Two Desserts in One: The only thing that is better than classic fudgy brownies are these cream cheese brownies! They have all the lovely chocolatey flavors of your favorite brownies, with the added creamy cheesecake swirl which adds both flavor and texture. Next time you are craving cheesecake, you absolutely have to try these cheesecake brownies!
Double Chocolate Goodness: The key to rich, deep chocolate brownies is added melted dark chocolate to the mix. I add both melted chocolate and a high quality cocoa powder to these brownies for as much chocolate flavor as possible. You will definitely taste the difference between these brownies and ones made with just cocoa powder!
Ingredients
For the Chocolate Brownies
- Butter: For moist, delicious brownies!
- Dark Chocolate: I used 70% dark chocolate here. It adds a deep, chocolate flavor that is sweetened nicely by the sugar added.
- Eggs: Eggs help the brownies rise a little bit in the oven!
- Sugar: Regular, granulated sugar works great.
- Vanilla: For added flavor!
- Flour: Be sure not to add too much flour, measuring it on a scale is the best way to ensure you get super fudgy brownies instead of cakey brownies!
- Cocoa Powder: Use a high quality cocoa powder for best results!
For the Cheesecake Swirl
- Cream Cheese: Use a full fat cream cheese that is softened to room temperature for the best cream cheese brownies!
- Sour Cream: Adds an extra bit of tang.
- Sugar: To sweeten things up.
- Egg: Egg will set the cheesecake swirl layer!
- Vanilla: For a little extra flavor.
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 350 F and prepare a 9×14 brownie pan with cooking spray and baking parchment. (not pictured)
- Set Up Double Boiler: Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not tough the surface of the water, and that the water does not come to a boil. (not pictured)
- Melt Butter & Chocolate: Add the butter and the dark chocolate to the bowl, allowing them to melt, keeping the stirring to a bare minimum. Remove from the heat to cook a little. (photo 1-2)
- Make Cheesecake Layer: In another bowl, using a hand mixer, beat together the cream cheese, sour cream and sugar until light and smooth. Beat in the egg and vanilla. (photos 3-6)
- Mix Eggs & Sugar: Clean the beaters of the hand mixer, and in a large, third clean bowl, beat together the eggs and sugar for the brownies until light and thick. (not pictured)
- Mix Egg Mixture with Melted Chocolate: Using a metal spoon, gradually fold the chocolate mixture into the egg mixture. Then stir in the vanilla. (not pictured)
- Add Flour: Now fold in the flour and cocoa until you have a smooth batter. (photos 7-8)
- Assemble: Set aside 1/3 cup brownie batter before putting the rest into the prepared pan. Carefully spoon the cheesecake mixture over the top, using the back of the spoon to gently smooth it over the surface of the brownie batter. (photos 9-10)
- Make Swirl: Dollop the remaining brownie batter over the top of the cheesecake mixture, using the tip of a knife to swirl the two mixtures together. (photos 11-12)
- Bake: Bake the brownies for 40 minutes until slightly puffed and set. Cool in the tin for 30 minutes before transferring to the fridge to cool completely before slicing.
Expert Tips
- Serve your easy cream cheese brownies as is or with a drizzle of caramel sauce and a scoop of vanilla ice cream!
- To store, you can store at room temperature for up to 24 hours. However, to store any longer you should put them in the refrigerator for up to 3 days! Make sure to bring to room temperature before serving.
- To freeze, place cooled brownies in a freezer-safe container and freeze for up to 3 months! Thaw in the fridge and bring to room temperature before serving.
Frequently Asked Questions
A double boiler is when you set up a pot of simmering water on the stove and place a heat proof bowl on top in order to cook something with the steam coming up from the water. This is a gentle way to melting or cooking. It is best to melt your chocolate and butter over a double boiler so that they don’t get burnt! Melting chocolate in the microwave can result in burnt chocolate if you cook it for use a few seconds too much.
To cut your cheesecake brownies into perfect squares, you have to allow them to cool completely. First, allow your cream cheese brownies to cool in the tin for about 30 minutes at room temperature. Then, pop them in the fridge until they are completely cooled! Then you can easily cut them into perfect slices.
More Dessert Recipes to Try
- White Chocolate Macadamia Nut Blondies
- Red Velvet Cheesecake Bites
- Flourless Peanut Butter Brownies
- Gluten-Free Brownies
- Pizookie Skillet Cookie
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Cream Cheese Brownies (Cheesecake Brownies)
Ingredients
For the Chocolate Brownie
- 8 oz butter
- 7 oz 70% dark chocolate
- 4 eggs
- 1 ½ cups sugar
- 2 tsp vanilla
- 3 oz flour
- 2 tbsp cocoa powder
For the Cheesecake Swirl
- 8 oz full fat cream cheese - at room temperature
- 2 tbsp sour cream
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
Instructions
- Pre-heat the oven to 350F and prepare a 9×14 brownie pan with cooking spray and baking parchment.
- Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the surface of the water, and that the water does not come to the boil.
- Add the butter and the dark chocolate, allowing them to melt, keeping the stirring to the bare minimum. Remove from the heat to cool a little.
- In another bowl, using a hand mixer beat together the cream cheese, sour cream and sugar until light and smooth. Beat in the egg and vanilla.
- Clean the beaters of the hand mixer, and in a third large clean bowl, beat together the eggs and the sugar for the brownies until light and thick.
- Using a metal spoon, gradually fold the chocolate mixture into the egg mixture. Then stir in the vanilla.
- Fold in the flour and the cocoa until you have a smooth batter.
- Set aside 1/3 cup of brownie batter before pouring the rest into the prepared pan. Carefully spoon the cheesecake mixture over the top, using the back of the spoon to gently smooth it over the surface of the brownie batter.
- Dollop the remaining brownie batter over the top of the cheesecake mixture, using the tip of a knife to swirl the two mixtures together.
- Bake the brownies for 40 minutes until slightly puffed and set. Cool in the tin for 30 minutes before transferring to the fridge to cool completely before slicing.
Hi! I tried making these last weekend, and they were delicious. The only issue I had was they never really set up, and stayed almost like a thick pudding. Is there really only 2 tablespoons of flour in the whole recipe? They tasted very good, and everyone loved them, so we just ate them with a spoon!
Tiffany
These were soooo good! I made them for our Mothers Day family gathering. A Big hit!! Thank you for the recipe. I think next time I make them in going to try them in a 9×13 pan. I did an 8×8 square and they were so thick. 🙂 Still amazingly delicious!! Meredith
I read the comment about them not setting up. I cooked mine the day before we were going to eat them. I cut them up and put them in the fridge overnight and took them out in the morning to let them come to room temp. I think this helped them set up and I liked them better the second day. Hope this helps. 🙂
These sound amazing! I was looking to make a peanut butter and chocolate dessert but really want to make these. Thoughts on using peanut butter and chocolate chips or any other suggestions for peanut butter in them?
I made this recipe last night and had high hopes. I found (like one other reviewer) that the brownies wouldn’t set (pudding like consistency after 35 minutes of baking). I ended up cooking mine for an additional 45 minutes. They didn’t burn but they eventually set, although a little soft in middle. I’m for all things sugar and sweet but found that these were just a bit too sweet for me.