Oh, my goodness! If you’re anything like me, you know that sometimes you just need a little indulgence in your life. And what could be more indulgent than a rich, creamy Cheesecake Brownie? These delightful treats are the perfect combination of fudgy brownies and luscious cheesecake, and the best part? You can whip them up in just 30 minutes! Whether you’re looking for a sweet treat to impress guests or a cozy dessert for a family movie night, this Brownies Cheesecake Recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Decadent flavor that satisfies your sweet tooth.
- Great for sharing at gatherings or keeping all to yourself!
- Versatile enough to pair with your favorite ice cream or fresh fruit.
- Perfect for those who love both brownies and cheesecake!
Ingredients
Let’s gather our ingredients! You’ll need:
- 1 cup unsalted butter, cubed (227g)
- 1⅓ cups semisweet chocolate chips, divided (240g)
- ¾ cup Dutch-processed cocoa powder
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (220g)
- 2 large eggs, room temperature
- 1 yolk, room temperature
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 tablespoon hot water, plus more if needed
- 2 (8-ounce/227g) blocks cream cheese, room temperature
- ½ cup granulated sugar (100g)
- 1 pinch salt
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps:
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.
- In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips. Microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. Whisk in the cocoa powder.
- Add the granulated sugar, brown sugar, eggs, egg yolk, coffee, and vanilla. Whisk until well combined.
- Stir in the flour and salt with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. Stir the remaining ⅓ cup of chocolate chips into the remaining batter and spread it into the prepared pan.
- Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but pourable. Add more water if needed.
- While the brownie base is baking, make the cheesecake topping. In a large mixing bowl, beat the cream cheese, sugar, and salt with a hand mixer or stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.
- Reduce the speed to low and add the eggs one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base (no need to cool the brownie first).
- Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
- Continue baking for 10 minutes.
- Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Easy Cheesecake Brownies turn out perfectly:
- Make sure your cream cheese is at room temperature for a smooth cheesecake layer.
- Don’t overmix the cheesecake batter; you want it to be light and fluffy!
- For an extra touch, sprinkle some chocolate chips on top before baking.
- Let the brownies cool completely before slicing to get clean edges.
- Pair with a scoop of vanilla ice cream for an indulgent dessert!
How to Serve
These Cheesecake Brownie Recipes are perfect for any occasion! Here are some serving suggestions:
- Serve warm with a drizzle of chocolate sauce.
- Top with fresh berries for a pop of color and flavor.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Cut into small squares for a perfect bite-sized dessert at parties.
Make Ahead and Storage
If you want to prepare these brownies in advance, you can! Here’s how:
- Store the cooled brownies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the brownies for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then foil.
- Thaw in the refrigerator overnight before serving.
So, there you have it! A delicious, easy-to-follow recipe for Cheesecake Brownies that will surely impress your family and friends. And if you’re looking for more quick family dinners, don’t forget to check out my How to Make the Best Cheesy Broccoli in 15 Minutes or my Cheesy Broccoli Bites for some delightful side dishes. Happy baking!
Cheesecake Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter cubed (227g)
- 1⅓ cups semisweet chocolate chips divided (240g)
- ¾ cup Dutch-processed cocoa powder
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (220g)
- 2 large eggs room temperature
- 1 yolk egg yolk room temperature
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 tablespoon hot water plus more if needed
Cheesecake Topping
- 2 8-ounce blocks cream cheese room temperature
- ½ cup granulated sugar (100g)
- 1 pinch salt
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan and line with parchment.
- Melt butter and 1 cup chocolate chips, then whisk in cocoa, sugars, eggs, coffee, and vanilla.
- Mix in flour and salt, reserve ½ cup batter, then fold remaining chocolate chips into the batter and spread in pan.
- Bake for 20-30 minutes. Stir hot water into reserved batter to loosen it.
- Make cheesecake topping by beating cream cheese, sugar, salt, eggs, and vanilla until smooth. Pour over baked brownie base.
- Dollop reserved brownie batter over the cheesecake and swirl. Bake for an additional 10-20 minutes, then cool and refrigerate before serving.