Cheesecake Brownies
on Mar 26, 2021, Updated Aug 22, 2024
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Cheesecake Brownies are a rich, chocolate filled brownie topped with a creamy cheesecake layer to create a dessert combination that is simply divine.
Brownie cheesecake bars are a showstopper. They look fancy but are so easy to make. These bars always receive rave reviews whenever I make them. Brownie cheesecake bars are sturdy enough to be cut into shapes making them perfect for sharing with friends.
This recipe uses dark cocoa powder, such as Hersey’s Special Dark. It is amazingly chocolaty without being bitter. It’s a great thing to have on hand and I now use it in 90% of recipes that call for cocoa.
Table of Contents
Why You’ll Love This Recipe
- This dessert will knock you off your feet. It is simple to whip up and uses ingredients that you most likely have in your kitchen right now.
- Ideal for parties or gatherings, yielding 24 delicious brownies per batch.
- Enhanced with dark cocoa powder for an intense, yet balanced chocolate flavor.
Recipe Ingredients
- Flour – All-purpose
- Sugar – Granulated
- Dark cocoa powder
- Cream cheese
- Baking powder
- Eggs
- Vegetable oil
- Milk
- Vanilla extract
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Cheesecake Brownies
Step 1. Mix dry brownie ingredients then add eggs, oil, milk, and vanilla extract, and mix until well combined.
Step 2. Spread most of the brownie batter into a greased 13×18 jelly roll pan. In a separate bowl, beat cheesecake ingredients until fluffy.
Step 3. Spread the cheesecake mixture evenly over the brownie batter in the pan then drop spoonfuls of reserved brownie batter over the cream cheese layer.
Step 4. Use a toothpick to swirl the layers gently. Bake at 350°F for 28-30 minutes, then cool for 20 minutes before cutting into squares.
Recipe FAQs
Of course! The frozen bars can be stored in the freezer for up to 3 months. The cheesecake layer can feel slightly more sticky after it comes out of the freezer, but it is still tasty.
These brownies can be kept at room temperature for 1 or 2 days, but if you want the bars to last longer, you can store them in the fridge for up to one week.
You will know when the bars are done baking because the center will be set. You don’t want to over bake them. Allow the bars to cool in the pan for about 20 minutes before cutting.
Expert Tips
- Ensure cream cheese and eggs are at room temperature for a smoother cheesecake layer and easier mixing.
- Use a toothpick or knife to gently swirl the brownie and cheesecake layers together. Avoid over-mixing to maintain distinct layers.
- Grease the jelly roll pan generously to prevent sticking and ensure easy removal of the brownies after baking.
- Allow the brownies to cool in the pan for 20 minutes before cutting into squares. This helps them set and makes for cleaner cuts when serving.
How to Serve and Store Cheesecake Brownies
Serve these with a dollop of freshly whipped cream or garnish with strawberries, raspberries, or blueberries for a fruity contrast. Pair with a scoop of vanilla or chocolate ice cream or drizzle with warm chocolate fudge sauce for an extra indulgent treat.
Cheesecake brownies can be kept at room temperature for 1 or 2 days, but if you want the bars to last longer, you can store them in the fridge for up to one week. They can also be stored in the freezer for up to 3 months. The cheesecake layer can feel slightly more sticky after it comes out of the freezer, but it is still tasty.
More Brownie Recipes to Consider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Cheesecake Brownies
Ingredients
Brownie Layer:
- 3 1/4 cups flour
- 2 1/4 cups granulated sugar
- 1/2 cup dark cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup vegetable oil
- 1/4 cup milk, plus 2 tablespoons, (divided)
- 1 tablespoon vanilla extract
Cheesecake Layer:
- 2 8- ounce packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees F. Grease with butter or cooking spray a 13×18 jelly roll pan and set aside.
- In a large bowl or the bowl of your stand mixer, add the flour, sugar, cocoa powder, salt, and baking powder. Stir to combine.
- In a small bowl add the eggs, oil, 1/4 cup milk, and vanilla. Whisk the wet ingredient to combine.
- Make a well in the center of the dry ingredient and pour the wet ingredients into the center. Mix until well combined or with the cookie paddle attached of a stand mixer, mix on medium-low speed until well combined. The batter will be very thick.
- Remove about 3/4 cup of the batter and put it in a small bowl (or the bowl the wet ingredients just came out of) and set aside. Spread the rest of the batter in the bottom of the greased jelly roll pan.
- To make the cheesecake layer, combine the cream cheese and sugar in the bowl of your stand mixer and beat on medium speed until well combined and fluffy, about 3 minutes.
- Add the eggs and vanilla and beat another minute until well combined. Spread the cheesecake layer evenly on top of the brownie layer in the pan.
- Add the remaining 2 tablespoons of milk to the batter that you saved in the small bowl. Use a fork to whisk and combine it well. Drop the now thinned batter by small spoonfuls over the cheesecake layer and then use a toothpick to marble the cheesecake and thinned batter together. You just pull the toothpick across the top of the dessert with a bit of swirling motion. Do this until it is marbled as much as you like.
- Bake the bars for 28-30 minutes, rotating the pan halfway through baking.
- Let the bars cool in the pan for 20 minutes before cutting.
Notes
- Dark cocoa powder, such as Hersey’s Special Dark, is amazingly chocolaty without being bitter. It’s a great thing to have on hand and I now use it in 90% of recipes that call for cocoa.
- Ensure cream cheese and eggs are at room temperature for a smoother cheesecake layer and easier mixing.
-
- Grease the jelly roll pan generously to prevent sticking and ensure easy removal of the brownies after baking.
- Use a toothpick or knife to gently swirl the brownie and cheesecake layers together. Avoid over-mixing to maintain distinct layers.
I made these brownies Sunday night for a game night. They were good. I thought they really just tasted like a brownie with sweet cream cheese on top. Not bad AT ALL but not the cheesecake flavor I’d hoped for. BUT THEN I left them in the fridge and 2 days later they taste like a brownie cheesecake and are SO good. I think they really needed the time to settle and become cheesecakey. A great option for a dessert anytime-but even better if you need to make ahead!
I made some cheesecake brownies last month and they were such a hit! Super yum!
Was it similar to this recipe?! I wouldn’t mind a thicker brownie layer… do share!
Also I really want to pin this but can’t figure out how. What am I missing?
Are you on a mobile device or a PC? I have no idea how to do it from a device, but if you are on a PC or laptop you should be able to hold your mouse over any picture and then a little “Pin It” picture will pop up in the corner then you can click on it and it works. I totally want to be pin-able, it’s great for me, so you let me know if it isn’t working because it is worth my time to fix and figure out for sure! I’m so glad you like them… we are making them for company on Sunday and I’m counting down the days!!!
So I immediately made the red velvet ones when you posted those. I remembered that I had made them before and that they were pretty good, but mostly cute. I thought I’d give them to my VTs. Well the VT appointments fell through and I’m so glad because that meant I needed to make another treat, and then you posted these. Perfect timing. And it turns out…these are to die for! SOOOO good! You are my favorite.
And PS, at the VT appointment today, she mentioned how much she loved the gingerbread blondies I brought at Christmas–also one of your recipes. Keep up the good work fattening me up.
Okay these look amazing!!!! I NEED to make these. We need to come see your house.
Hmm… brownie and cheesecake? Say no more , I’ll take one! 😉 Found your blog from the cards we drew facebook fanfare link…. Might have to add these to my To BAKE list! thanks for sharing!!
Hello,
I have a box of brownies that is scrumptious for a quick fix. Can I incorporate that with the cheesecake part to make these squares?
Yeah, a couple of my favorite things…these look great 🙂 And hey, congrats on your newest contributor spots!!
Thank you so much (and these are SO good!) I hope you make them…