A rich, fudgy brownie base topped with smooth, creamy cheesecake, creating an irresistible and indulgent dessert fusion for any occasion.

Why You’ll Love This Recipe

Decadent combination – The perfect mix of fudgy brownies and creamy cheesecake.
Easy to make – Simple steps and everyday ingredients.
Perfect for any occasion – Great for parties, gatherings, or a sweet treat at home.
Rich and satisfying – Each bite is packed with intense chocolate and creamy goodness.
Make-ahead dessert – These brownies taste even better when chilled!

Ingredients

For the Brownie Layer:

12 ounces semi-sweet or bittersweet chocolate chips
6 tablespoons unsalted butter, cut into small cubes
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/4 cup unsweetened cocoa powder
1/3 cup cornstarch
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips

For the Cheesecake Layer:

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

Directions

1. Prepare the Brownie Layer:

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal.
In a large microwave-safe bowl, combine the chocolate chips and butter. Melt in 30-second increments, stirring in between, until smooth.
Stir in the granulated sugar and vanilla extract until fully combined.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
Fold in the mini chocolate chips.
Pour the brownie batter into the prepared pan, spreading it evenly.

2. Prepare the Cheesecake Layer:

In a medium bowl, beat the softened cream cheese until light and fluffy.
Add the granulated sugar and mix until smooth.
Beat in the egg and vanilla extract until well combined.
Pour the cheesecake mixture over the brownie layer, spreading it evenly.

3. Bake:

Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing and serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes (plus chilling time)
Servings: 16 servings
Calories: 377 kcal per serving

Variations

Nutty twist: Add chopped walnuts or pecans to the brownie batter for extra crunch.
Swirled effect: Swirl some chocolate sauce or raspberry jam into the cheesecake layer for a beautiful marbled look.
Extra chocolatey: Drizzle melted chocolate over the cooled brownies before serving.
Salted caramel: Add a layer of caramel sauce between the brownie and cheesecake layers for an irresistible sweet-salty combo.
Espresso kick: Mix in a teaspoon of espresso powder to enhance the chocolate flavor.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving tip: These brownies taste best when chilled but can be brought to room temperature for a softer texture.

FAQs

Can I use a different type of chocolate?

Yes! Dark, milk, or white chocolate can be used based on your preference.

Can I make these gluten-free?

Yes! Substitute cornstarch with a gluten-free flour blend.

Do I need to refrigerate these brownies?

Yes, since they contain cream cheese, refrigeration is recommended.

How do I know when the brownies are done?

The cheesecake layer should be set, and a toothpick should come out with a few moist crumbs.

Can I use boxed brownie mix?

Yes, you can use a store-bought brownie mix and follow the cheesecake layer instructions.

What’s the best way to cut these brownies?

Use a sharp knife and wipe it clean between cuts for neat slices.

Can I add fruit to the cheesecake layer?

Yes! Try folding in fresh berries for a fruity twist.

Why did my cheesecake layer crack?

Overbaking or sudden temperature changes can cause cracks, but they won’t affect the taste!

Can I make mini cheesecake brownies?

Yes! Use a muffin tin and adjust the baking time to 18-22 minutes.

How do I make them extra fudgy?

Reduce baking time by a few minutes for a softer, gooier texture.

Conclusion

Cheesecake Brownies are the perfect combination of fudgy chocolate brownies and creamy cheesecake, making them a must-try dessert. Whether you serve them chilled or at room temperature, they’re sure to satisfy any sweet tooth. Try different variations to make them your own and enjoy this decadent treat with family and friends!

Cheesecake Brownies

Author: Chef Clara
Total Time: 50 minutes (plus chilling time)
Yield: 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich, fudgy brownie base topped with smooth, creamy cheesecake, creating an irresistible and indulgent dessert fusion for any occasion.

Ingredients

Scale

For the Brownie Layer

12 ounces semi-sweet or bittersweet chocolate chips
6 tbsp unsalted butter, cubed
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup unsweetened cocoa powder
1/3 cup cornstarch
1/2 tsp salt
1 cup mini semi-sweet chocolate chips

For the Cheesecake Layer

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract

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Instructions

Prepare the Brownie Layer
- Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal.
- In a large microwave-safe bowl, melt the chocolate chips and butter in 30-second increments, stirring in between, until smooth.
- Stir in the granulated sugar and vanilla extract until fully combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Gradually fold into the wet ingredients until just combined.
- Fold in the mini chocolate chips.
- Pour the brownie batter into the prepared pan, spreading it evenly.
Prepare the Cheesecake Layer
- In a medium bowl, beat the softened cream cheese until light and fluffy.
- Add the granulated sugar and mix until smooth.
- Beat in the egg and vanilla extract until well combined.
- Pour the cheesecake mixture over the brownie layer, spreading it evenly.
Bake the Cheesecake Brownies
- Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
- Refrigerate for at least 2 hours before slicing and serving.

Notes

For a marbled effect, swirl the cheesecake layer with the brownie batter using a toothpick.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Serve chilled or at room temperature for the best texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American