Ultimate Fudgy Cheesecake Brownies

Rich fudgy brownies meet creamy cheesecake in these irresistible cheesecake brownies. Swirled together for the perfect balance of chocolatey depth and tangy sweetness, this recipe delivers bakery-quality results with simple pantry ingredients.

Why These Cheesecake Brownies Are Perfect

These cheesecake brownies feature a dense, crackle-top brownie base topped with velvety cheesecake and artistic chocolate swirls. The fudgy texture comes from bloomed cocoa and precise baking, while the cheesecake adds a light contrast without overpowering. Home bakers love the foolproof method that prevents cracks or overbaking. Each bite offers intense chocolate flavor balanced by cream cheese tang, making them ideal for parties, holidays, or everyday treats.​

Ingredients

Brownie Base

• 1 cup (227g) unsalted butter, cubed
• 1 1/2 cups (240g) semisweet chocolate chips, divided
• 3/4 cup (65g) Dutch-processed cocoa powder
• 1 cup (200g) granulated sugar
• 1 cup (220g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1 tsp instant coffee or espresso powder (optional, enhances chocolate)
• 1 cup (120g) all-purpose flour
• 1 tsp salt

Cheesecake Topping

• 16 oz (454g) full-fat cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• Pinch of salt

Yield: 16-20 brownies | Prep Time: 20 minutes | Bake Time: 45-55 minutes | Chill Time: 2 hours

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch metal baking pan with parchment paper, leaving overhangs for easy removal. Lightly grease the parchment.
2. Melt butter and 1 cup chocolate chips in a large microwave-safe bowl. Heat in 20-second bursts at 50% power, stirring between each until smooth, about 2 minutes. Whisk in cocoa powder until fully incorporated for maximum flavor.​
3. Stir in granulated sugar, brown sugar, eggs, egg yolk, vanilla, and coffee powder. Whisk vigorously for 2 minutes until glossy and thick. Scrape bowl sides.
4. Sift flour and salt over the batter. Fold gently until just combined, avoiding overmixing for fudgy texture. Fold in remaining 1/2 cup chocolate chips.
5. Reserve 1/3 cup brownie batter in a small bowl. Spread remaining batter evenly into prepared pan. Refrigerate while making cheesecake layer.
6. Beat softened cream cheese on medium speed for 2 minutes until creamy and lump-free. Add sugar and salt, beat 1 minute. Add eggs one at a time, then vanilla, mixing on low until smooth. Scrape bowl.​
7. Pour cheesecake batter over chilled brownie base, smoothing with an offset spatula.
8. Thin reserved brownie batter with 1-2 tbsp hot water until pourable like cake batter. Dollop spoonfuls over cheesecake. Swirl gently with a skewer or toothpick for marbled effect, wiping edges clean.
9. Bake at 350°F for 20 minutes (par-bake brownie base). Reduce to 325°F and bake 25-35 minutes more. Edges puff and crack slightly; center sets with slight jiggle. Internal temp 190-200°F.
10. Cool in pan on wire rack 30 minutes. Refrigerate 2+ hours or overnight for clean slices. Lift out using parchment, cut with hot knife.​

Pro Baking Tips

Room temperature ingredients ensure smooth batters without lumps. Use a kitchen scale for flour; spoon and level if measuring by volume to avoid dense results. Blooming cocoa in warm butter unlocks deeper chocolate notes. For neat swirls, chill base first and use thin batter dollops. Test doneness with toothpick: moist crumbs, not batter or clean.​

• Pan Hack: No 9×9? Use 8×8 (add 5-10 min bake) or foil walls in larger pan.
• Mix-Ins: Fold in walnuts, M&Ms, or peppermint bits before baking.
• Texture Control: More brownie? Halve cheesecake amounts.

Common Mistakes and Fixes

• Lumpy Cheesecake: Soften cream cheese fully and beat longer.
• Dry Brownies: Measure flour precisely; don’t overbake.
• Poor Swirls: Thin batter with hot water; swirl shallowly without stirring deep.​
• Cracks: Reduce oven temp mid-bake; chill fully before cutting.

Variations

Customize for any occasion:

• Peanut Butter Swirl: Swap 1/4 cup cheesecake sugar for peanut butter.
• Gluten-Free: Use 1:1 gluten-free flour blend.
• Pumpkin Cheesecake: Add 1/2 cup pumpkin puree and spices to cheesecake.
• Thin Bars: 9×13 pan, reduce bake to 20-25 min total.​

Storage and Freezing

Store airtight at room temp up to 2 days, or refrigerate 5 days. Freeze slices wrapped individually up to 3 months; thaw in fridge. Cream cheese requires refrigeration after 2 hours per safety guidelines.​

Nutrition Facts (Per Brownie, 20 servings)

Nutrient	Amount
Calories	320
Total Fat	20g
Carbohydrates	32g
Protein	5g

Values approximate; calculated for base recipe.​

Serving Suggestions

Enjoy chilled with vanilla ice cream or milk. Perfect for potlucks, topped with ganache or berries. Stack slices for stunning presentation.

Frequently Asked Questions

Can I use a glass pan?
Metal conducts heat better for even baking; glass may need 25°F lower temp and longer time.​

Best cocoa for fudgy results?
Dutch-processed for richer, less acidic flavor.

Vegetarian/vegan options?
Use egg replacer; vegan cream cheese works but adjust bake time.

Why refrigerate before cutting?
Sets cheesecake for clean edges and better texture.

Overbaked?
Edges may crack slightly, but center stays fudgy if not overdone.

These cheesecake brownies deliver crowd-pleasing perfection every time.​

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