The best dessert for when you can’t decide what kind of decadent treat you want to eat!
My mother loves cheesecake. About once a month, she would be working a weekend to make a new flavor of cheesecake to bring to work with her on Monday, tote along with her to a family gathering, or to indulge the house in something rich and velvety on occasion. When the fridge wasn’t full of cream cheese, it had a cheesecake in it! In honor of her explorative nature (and low-key obsession with cheesecake in general), we’ve got a fusion food you might not have seen coming: cheesecake brownies!
No matter how you want to look at it – as either a brownie with a delicious cheesecake topper or a delicately thin cheesecake with a fudgy brownie crust – this is indulgence to the umpteenth degree! Talk about best of both worlds, you got flavorful cheesecake and tasty brownie mashed together in the first beautiful union since Reese invented the peanut butter cup in 1928! Velvety, creamy cheesecake on top and dense, rich brownie on the bottom, these cheesecake brownies are the tastiest experiment gone oh-so-right!
Chocolate and Cheese – A Match Made in Heaven
It might sound like a strange combination, chocolate and cheese, but you might be surprised by how well (and why) it works!
If you haven’t had charcuterie (first of all, I’m so sorry, it’s so good, you really should try it with some friends) it’s a phenomenal culmination of cheese, meat, and sweets! It’s effectively a meal composed entirely of pairings, from cheeses that taste good with different fruits to chocolates that pair perfectly with particular wines. The combinations don’t stop there, though, as chocolate and cheese often pair nicely together, too! The fundamental theory of charcuterie is composing a complementary flavor palate out of the profiles provided by exquisite selections!
Whether it’s nutty chocolates combined with hard cheeses like Parmigiano Reggiano, milk chocolate paired with soft cheeses like goat and mozzarella, or your darkest chocolate combined with bleu cheese, chocolate pairs nicely with cheese so much that there’s even a drink of hot chocolate topped with cheese called chocolate con queso!
That’s the secret to our cheesecake brownies (and cream cheese icing on chocolate cakes like red velvet, too)! The richness of the brownies, made with delicious semisweet chocolate chips and unsweetened cocoa powder, gets softened and sweetened naturally by the presence of mild cream cheese! Savor the decadence with perfect balance!
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup plus 1/4 cup granulated sugar, divided
- 3 large eggs, room temperature, divided
- 1 1/2 teaspoons vanilla extract, divided
- 1/2 cup unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- Non-stick cooking spray
How to Make Cheesecake Brownies
Step 1: Preheat your oven to 350°F.
Step 2: Line an 8-inch square baking dish with parchment paper, allowing excess to overhang for easy removal later. Spray with non-stick cooking spray.
Step 3: In a microwave-safe bowl, combine the butter and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each, until melted and smooth.
Step 4: Mix in 1/2 cup sugar, then beat in 2 eggs and 1 teaspoon vanilla extract until well combined.
Step 5: Fold in the flour, cocoa powder, and salt until just combined, being careful not to overmix.
Step 6: Transfer a quarter of the brownie batter to a separate bowl and set aside.
Step 7: Fold the remaining 1/2 cup of chocolate chips into the main brownie batter, then pour into the prepared baking dish, smoothing the top.
Step 8: In another bowl, beat the softened cream cheese with 1/4 cup sugar until creamy. Beat in 1 egg and 1/2 teaspoon vanilla extract until smooth.
Step 9: Pour the cheesecake mixture over the brownie layer, spreading evenly.
Step 10: Dollop the reserved brownie batter over the cheesecake layer. Use a knife to swirl the two batters together, creating a marbled effect.
Step 11: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Step 12: Allow the brownies to cool in the pan on a wire rack before lifting out using the parchment paper overhang. Slice into 12 bars.
FAQs & Tips
How to Make Ahead and Store?
Cheesecake brownies require a cooling time before demolding, but from there there’s no harm in putting your finished cheesecake brownies in the fridge for up to 5 days! Colder brownies are denser which, for me, is perfect! Add the fact that cheesecake can taste even better with a bit of chill and you’ve got a surprisingly refreshing dessert that’s rich and delish whenever you want it!
My Cheesecake Won’t Set, What Do I Do?
Unset cheesecake is likely caused by incorrect oven temperature. Always double-check your oven before putting your cheesecake brownies in. Worst come to worst, you can set your cheesecake with an extended stay in your refrigerator.
Can I Put Nuts Into My Brownie?
Far be it from me to tell you what you can and can’t do with your decadent dessert! Some delicious nuts that pair nicely with cream cheese (like almonds and walnuts) are a perfect fit with a cheesecake brownie!
Serving Suggestions
When my mother made cheesecakes so consistently that I grew up not realizing how unusual it was to always have some on hand, I couldn’t possibly have a slice without a glass of milk! But if you’d prefer something more fruity, try this delicious Cherry Smoothie.
For some other complementary sweets to serve alongside, contrast the flavors and textures with a crunchy Peanut Brittle, or introduce something bright and refreshing like this Tropical Fruit Tart!
Cheesecake Brownies
Ingredients
- 8 oz cream cheese softened
- 1/2 cup plus 1/4 cup granulated sugar divided
- 3 large eggs room temperature, divided
- 1 1/2 tsp vanilla extract divided
- 1/2 cup unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F.
- Line an 8-inch square baking dish with parchment paper, allowing excess to overhang for easy removal later. Spray with non-stick cooking spray.
- In a microwave-safe bowl, combine the butter and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Mix in 1/2 cup sugar, then beat in 2 eggs and 1 teaspoon vanilla extract until well combined.
- Fold in the flour, cocoa powder, and salt until just combined, being careful not to overmix.
- Transfer a quarter of the brownie batter to a separate bowl and set aside.
- Fold the remaining 1/2 cup of chocolate chips into the main brownie batter, then pour into the prepared baking dish, smoothing the top.
- In another bowl, beat the softened cream cheese with 1/4 cup sugar until creamy. Beat in 1 egg and 1/2 teaspoon vanilla extract until smooth.
- Pour the cheesecake mixture over the brownie layer, spreading evenly.
- Dollop the reserved brownie batter over the cheesecake layer. Use a knife to swirl the two batters together, creating a marbled effect.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Allow the brownies to cool in the pan on a wire rack before lifting out using the parchment paper overhang. Slice into 12 bars.
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