Easy Cheesecake Brownies

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Learn how to make cheesecake brownies from scratch with my simple recipe! Featuring two delicious layers, all topped with a chocolate cream cheese swirl.

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: American

Servings:

Calories: 207kcal

Author: Samantha Erb

Equipment

9x9 inch baking dish

Ingredients

Brownie Ingredients:

1 stick unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup granulated sugar
2 eggs room temperature
1/2 teaspoon vanilla
3 tablespoons cocoa powder
3/4 cup all purpose flour
1/4 teaspoon salt

Cheesecake Ingredients:

1 block cream cheese room temperature
1 large egg room temperature
1/4 cup granulated sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees F. Prepare a 9 inch pan with parchment paper and then spray it with nonstick cooking spray. Leave an overhang with the parchment paper so that it is easy to lift it out of the pan after cooking.
Prepare the brownie mix: In a microwave safe bowl, place the butter and the chocolate chips. Microwave in 30 second intervals, stirring after each interval, until the mixture is melted and smooth.
Whisk in the sugar and then the vanilla extract. Next whisk in one egg at a time.
In a separate bowl, mix the flour, salt and cocoa powder and then incorporate into the chocolate mixture. Remove ¼ cup of batter from the bowl and set aside.
Spread the brownie batter into the prepared pan.
Prepare the cheesecake mixture: In a large bowl place the cream cheese and sugar. Using a hand mixer or a stand mixer fitted with a whisk attachment, cream until it is smooth, about 2-3 minutes. Add the egg and vanilla extract and beat until it is smooth.
Spread the cheesecake mixture over the brownie mixture.
Add ½ tablespoon hot water to the ¼ of brownie mixture to soften it up. Add dollops over the cream cheese mixture. Using anything like a skewer, a knife or even a chopstick, run it through the dollops creating the chocolate swirls.
Bake for 25-30 minutes until it is set and a toothpick can be inserted into the center and it comes out clean or with just a few crumbs.
Allow it to cool completely before cutting.

Notes

Make sure the eggs and cream cheese are at room temperature. It makes the batter much easier to combine and prevents any lumps in the cheesecake mixture.
Stir the butter and chocolate chips between each 30-second burst so the mixture melts evenly in the microwave. It also helps keep anything from burning.
Don’t overmix the brownie batter or the cheesecake mixture. The brownies could come out too dense, while the cheesecake may begin to crack due to all of that excess air.
Less is more when it comes to swirling the extra brownie batter on top. Run the knife (or skewer or chopstick, whatever works!) just a few times through. Otherwise, the two layers will combine into one, almost muddy-looking mess.
Start checking for doneness around the 25-minute mark to avoid overbaking. The key is to look for a slightly jiggly cheesecake center. Don’t worry, it will firm up as it cools.

Nutrition