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Hand lifting a warm marbled cheesecake brownie square from a rack

The Ultimate Foolproof Cheesecake Brownies

A rich, dense, fudgy brownie base swirled with a tangy, smooth, creamy cheesecake topping. These cheesecake brownies combine two beloved desserts into one spectacular treat that will impress everyone who tastes them.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 squares
Calories 320 kcal

Equipment

  • 1 8×8 or 9×9 inch square baking pan Line with parchment paper for easy removal
  • 1 Large Mixing Bowl For brownie batter
  • 1 Medium mixing bowl For cheesecake layer
  • 1 Electric Mixer Optional but recommended for the cheesecake layer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 set Measuring Cups and Spoons
  • 1 Knife or skewer For swirling

Ingredients
  

Fudgy Brownie Base

  • 8 oz High-quality semi-sweet chocolate Chopped (226g)
  • 1/2 cup Unsalted butter (113g)
  • 1 cup Granulated sugar (200g)
  • 1/4 cup Light brown sugar Packed (50g)
  • 3 Large eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 3/4 cup All-purpose flour (95g)
  • 1/4 cup Unsweetened cocoa powder (25g)
  • 1/2 teaspoon Salt
  • 1/2 cup Chocolate chips Optional (85g)

Creamy Cheesecake Layer

  • 8 oz Full-fat block-style cream cheese Room temperature (226g)
  • 1/4 cup Granulated sugar (50g)
  • 1 Large egg Room temperature
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Line your baking pan with parchment paper, creating a sling with overhanging edges on two sides, and lightly grease any exposed areas.
    Flat-lay of cheesecake brownie ingredients on marble surface
  • In a large microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
    8 oz High-quality semi-sweet chocolate, 1/2 cup Unsalted butter
  • Whisk in the granulated sugar and brown sugar until fully incorporated. The mixture should look glossy and smooth.
    1 cup Granulated sugar, 1/4 cup Light brown sugar
  • Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
    3 Large eggs, 1 teaspoon Vanilla extract
  • Fold in the flour, cocoa powder, and salt until just combined and no dry streaks remain.
    3/4 cup All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1/2 teaspoon Salt
    Skewer swirling cheesecake batter into brownie layer in a baking pan
  • If using, fold in chocolate chips to enhance the chocolate flavor of the brownies.
    1/2 cup Chocolate chips
  • Pour about ⅔ of the brownie batter into the prepared pan and spread it evenly. Set aside the remaining brownie batter for the swirl topping.
  • In a separate bowl, beat the room temperature cream cheese with an electric mixer until completely smooth and free of lumps, about 2 minutes.
    8 oz Full-fat block-style cream cheese
  • Beat in the sugar and pinch of salt until the mixture is smooth and creamy.
    1/4 cup Granulated sugar, 1 pinch Salt
  • Beat in the room temperature egg and vanilla extract until just combined. Be careful not to overmix.
    1 Large egg, 1/2 teaspoon Vanilla extract
  • Pour the cheesecake mixture on top of the brownie batter layer in the prepared pan, spreading it evenly with a spatula.
  • Dollop spoonfuls of the reserved brownie batter over the cheesecake layer. Make sure to distribute these dollops evenly across the surface.
  • Use a knife or skewer to gently swirl the layers together, creating a marbled effect. Draw the knife through the batters in long, sweeping motions. Don't over-swirl.
  • Bake at 350°F (175°C) for 35-40 minutes. The edges should be set while the center remains slightly jiggly.
    Skewer swirling cheesecake batter into brownie layer in a baking pan
  • Check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs attached, but not wet batter.
  • Let the brownies cool gradually in the pan placed on a wire rack for at least 1 hour at room temperature.
    Overhead view of marbled cheesecake brownies in a pan with scattered ingredients on a wooden table
  • Once mostly cool, transfer the pan to the refrigerator to chill thoroughly for at least 3-4 hours or preferably overnight before cutting.
    Cheesecake brownie slice plated with ice cream and raspberries
  • For clean cuts, run a sharp knife under hot water, wipe it dry, then make your cut. Repeat between each slice.
    Cheesecake brownie slice plated with ice cream and raspberries

Notes

  • Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature before beginning. Cold ingredients will not incorporate properly.
  • Measure Flour Correctly: Use the spoon and level method to avoid using too much flour, which would make brownies dry.
  • Swirl Technique: Don't overdo the swirling - 5-7 passes with your knife is usually enough to create a beautiful pattern.
  • Storage: Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days or freeze for 2-3 months.
  • Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
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