Best Cheesecake Brownies Recipe – How To Make Cheesecake Brownies

Caitlin Bensel

Cheesecake brownies are proof that you can, in fact, make brownies even better. (Don’t cheesecake make everything better?) This sweet treat tops fudge brownies with moist cheesecake, then swirls the two together. Here’s a trick to keep the layers flat and even: freeze the brownie batter in the pan for a few minutes before adding the cheesecake and baking. Add them to your Christmas dessert list (perhaps with some crushed peppermints on top for a festive touch) or enjoy anytime chocolate dessert cravings.

Do cheesecake brownies need to be refrigerated?

Any dessert containing a good amount of dairy, such as cream cheese, should be refrigerated in an airtight container once cooked and cooled. Luckily, these brownies taste even better when cold!

What does sour cream add to a cheesecake?

Sour cream lightens the cream cheese and egg mixture for a cheesecake that has a chewier texture and a bit more tanginess. This flavor is perfect for rich chocolate brownies.

What makes a brownie fudgy toward cakey?

Fudge brownies will contain more fat (butter and chocolate) and liquid (eggs) than flour, so the brownies will stay dense and moist when baked. Cakey brownies contain more flour, so they bake taller and lighter. For cheesecake brownies, fudgy is the best choice: they’re solid enough to hold the top layer of the cheesecake and rich enough to balance out the flavor of the cheesecake.

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Preparation time:





Total time:





1 ea.

+ 2 tbsp. Butter without salt

4 oz.

unsweetened chocolate, chopped

5 tbsp.

Cocoa powder without sugar

3/4 tsp.

packed light brown sugar

2 bed.

granulated sugar, divided


large eggs, room temperature, divided

4 1/2 tsp.

vanilla extract, divided

1 3/4 tsp.

all purpose flour

1/2 tsp.

kosher salt, plus a pinch

12 oz.

cream cheese, at room temperature

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  1. Preheat the oven to 325°. Grease a 9 x 13 inch rectangular pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on both sides. Grease the parchment with cooking spray.
  2. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and completely melted. Stir in cocoa powder until smooth. Remove pan from heat and stir in brown sugar and 1 1/2 cups granulated sugar. Whisking constantly, add 5 of the eggs, one at a time, and mix until fully incorporated. Stir in 3 teaspoons of vanilla. Add flour and 1/2 tsp salt, and whisk until completely smooth; the mixture will be very thick. Reserve 2/3 cup brownie batter in a small bowl. Pour the rest of the batter into the lined pan, using a spatula to spread it into an even layer. Freeze the mold for 10 minutes.
  3. Beat cream cheese, remaining 1/2 cup granulated sugar, pinch of salt and remaining 1 1/2 teaspoons vanilla with an electric mixer on medium speed 30 seconds to 1 minute or until just combined. until they are completely incorporated and creamy. Beat sour cream until well blended. Add the remaining egg and mix until completely blended.
  4. Carefully pour cheesecake mixture evenly over cold brownie layer; spread into a smooth layer. Add milk to reserved 2/3 cup brownie batter, stirring until well blended. Spoon the brownie-milk mixture by random teaspoonfuls over the top of the cheesecake batter in the pan. Using a toothpick, skewer or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deeply and disturb the brownie layer.
  5. Bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean (a few crumbs attached are enough). Cool completely on wire rack, about 3 hours. Cut into 16 bars.

Store brownies in an airtight container in the refrigerator for up to 3 days.

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