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Creamy Cheesecake Brownies
Caroline

Creamy Cheesecake Brownies

These creamy cheesecake brownies feature a rich, fudgy chocolate brownie base topped with a smooth vanilla cheesecake layer. Swirled together and baked to perfection, they deliver the ultimate balance of chocolatey depth and creamy tang.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 brownies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Equipment

  • 8×8-inch baking pan
  • parchment paper
  • mixing bowls
  • whisk and spatula
  • hand mixer or stand mixer
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.
  2. Melt butter over low heat and remove from heat.
  3. Stir in sugar, eggs, and vanilla until smooth.
  4. Sift in cocoa powder, flour, salt, and baking powder. Mix just until combined.
  5. Spread half of the brownie batter evenly into the prepared pan.
  6. In a separate bowl, beat cream cheese and sugar until smooth.
  7. Add egg and vanilla to the cheesecake mixture and mix until creamy.
  8. Spread cheesecake filling evenly over the brownie layer.
  9. Drop spoonfuls of remaining brownie batter on top and gently swirl.
  10. Bake for 30–35 minutes until edges are set and center is slightly moist.
  11. Cool briefly in the pan, then lift out and cool completely before slicing.

Notes

For clean slices, chill brownies before cutting. Store leftovers refrigerated for best texture. These brownies freeze well and make excellent make-ahead desserts or edible gifts. Serve chilled for a firm texture or slightly warmed for extra fudginess.