When you can’t decide between a fudgy brownie and creamy cheesecake, why not have both? Cheesecake brownies are the ultimate mash-up dessert—rich, chocolatey, and swirled with a luscious cheesecake layer that bakes right into the brownie. They’re elegant enough for a dinner party but easy enough for a weekday craving.

These bars have been a family favorite for years. I first made them for a potluck when I couldn’t pick between baking brownies or a cheesecake. To my surprise, the swirls came out perfectly, and they were gone within minutes of being set on the table. The best part? They look fancy with their marbled top, but they’re actually very simple to make. Now, anytime someone asks for a “special dessert,” these brownies are my go-to.

Recipe Info

Cuisine: American Baking
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 squares
Calories: ~310 per square

Ingredients

For the Brownie Layer:

1/2 cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the Cheesecake Swirl:

8 oz (225 g) cream cheese, softened
1/4 cup (50 g) granulated sugar
1 large egg
1/2 tsp vanilla extract

Step-by-Step Instructions

Step 1 – Prepare the Brownie Batter
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk together melted butter, sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder until smooth. Spread most of the batter into the prepared pan, saving a few spoonfuls for topping.

Step 2 – Make the Cheesecake Layer
Beat cream cheese, sugar, egg, and vanilla until creamy and smooth. Pour over the brownie batter in the pan.

Step 3 – Swirl & Bake
Drop spoonfuls of the reserved brownie batter on top, then drag a knife through to create swirls.
Bake for 35–40 minutes, until the center is set but slightly fudgy. Cool completely before cutting into squares.

Pro Tips

Don’t overmix the cheesecake layer—gentle mixing keeps it creamy.
For extra fudginess, slightly underbake the brownies.
Chill before slicing for clean, neat squares.

Ingredient Substitutions

Butter: Can use coconut oil or margarine.
Sugar: Brown sugar adds a richer flavor.
Cream Cheese: Neufchâtel works as a lighter option.

Storage Tips

Store covered in the fridge for up to 5 days.
Freeze individual slices (wrapped well) for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

Serve chilled for clean layers or slightly warm for gooeyness.
Pair with a scoop of vanilla ice cream.
Dust with powdered sugar or drizzle with chocolate sauce for presentation.

Cultural Context

Brownies, an American classic dating back to the late 19th century, have always been about rich simplicity. Cheesecake, with roots tracing back to ancient Greece but popularized in modern form by New York bakers, meets brownies here in a uniquely American fusion—decadent, indulgent, and built for sharing.

FAQs

Q: Can I double this recipe?
A: Yes, bake in a 9×13-inch pan for 40–45 minutes.

Q: Can I make these gluten-free?
A: Yes, swap the flour with a 1:1 gluten-free baking blend.

Q: Do they need to be refrigerated?
A: Yes, because of the cheesecake layer. Keep them chilled.

Q: How do I get the perfect swirl?
A: Use a butter knife or toothpick and drag lightly in figure-eight motions.