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Cheesecake Brownies

Our Cheesecake Brownies are perfectly decadent, rich, chocolatey brownies with a sweet cheesecake layer! These brownies are fudgy and taste great with the creamy sweet cheesecake layer!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 16 brownies
Calories: 234 kcal
Course: Dessert
Cuisine: American

Ingredients

For the brownie layer:
  • 6 tablespoons butter cut into pieces
  • 4 ounces semisweet chocolate chopped
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon salt
  • 1/2 cup milk chocolate chips
For the cheesecake layer:
  • 8 ounces cream cheese room temperature
  • 1 large egg yolk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

For the brownie layer:
    Cup of Yum
  1. Preheat oven to 350 degrees. Line a 9×9 pan with foil and spray with cooking spray. Alternately, line the pan with parchment paper.
  2. Melt the butter and chocolate in a double boiler (see notes), stirring until smooth. Remove from heat and beat in the sugar, eggs, and vanilla.
  3. Whisk together the flour, cocoa powder, and salt and stir into the brownie batter. Stir in the chocolate chips. Spread in the prepared pan.
For the cheesecake layer:
  1. Beat together the cream cheese, egg yolk, sugar, and vanilla extract until smooth using an electric mixer.
  2. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife or offset spatula to swirl the cheesecake through the brownie mixture, being sure to bring up a bit of the brownie layer to the top while swirling.
To bake:
  1. Bake for 35 minutes or until the batter in the center of the pan is just set. A toothpick inserted near the center of the pan should come out mostly free of brownie batter. Remove from the oven and allow to cool completely.
  2. Lift out the brownies using the foil and cut into squares to serve.

Notes

  • Double Boiler: If you don't have a double boiler, just place a heat safe mixing bowl over the top of a small pot of simmering water.  The water should not touch the bottom of the bowl. Add the chocolate and butter to the bowl and it will melt gently over thd simmering water without burning. Be sure to periodically vent the steam from the pot by carefully lifting up the bowl to allow steam to escape.
  • Thicker Brownies: You may use an 8x8 dish for thicker brownies. Adjust bake time as needed.
  • Cocoa Powder: Either Dutch processed or natural cocoa powder will work fine in this recipe. Use whichever you have on hand.
  • Storage: Store tightly wrapped in the fridge for up to 5 days. These may also be frozen for up to 3 months.

Nutrition Information

Serving 1brownie Calories 234kcal (12%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 62mg (21%) Sodium 111mg (5%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 387IU (8%) Vitamin C 0.03mg (0%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 234

% Daily Value*

Serving 1brownie
Calories 234kcal 12%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 62mg 21%
Sodium 111mg 5%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 387IU 8%
Vitamin C 0.03mg 0%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.