Cheesecake Brownies Recipe

Introduction

Cheesecake brownies offer the perfect combination of rich, fudgy chocolate brownies with a creamy cheesecake swirl. This delightful treat is easy to make and sure to impress anyone who loves a decadent dessert.

Ingredients

• 1 box brownie mix (plus ingredients as required – typically vegetable oil, water, and eggs)
• 8 ounces cream cheese (softened)
• ⅓ cup sugar
• 2 teaspoons vanilla extract
• 1 egg

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line an 8×8 inch square baking dish with parchment paper.
2. Step 2: Prepare the brownie mix according to the package instructions and set aside ½ cup of the batter for later use.
3. Step 3: In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Add the egg and mix gently until just combined.
4. Step 4: Pour the prepared brownie batter into the lined baking dish, spreading it evenly.
5. Step 5: Drop spoonfuls of the cream cheese mixture over the brownie batter.
6. Step 6: Thin out the reserved ½ cup of brownie batter with a tablespoon of water. Dollop this mixture on top of the cream cheese layer.
7. Step 7: Using a knife, gently swirl the cream cheese and brownie batter together to create a marbled effect.
8. Step 8: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
9. Step 9: Allow the brownies to cool completely before cutting into squares and serving.

Tips & Variations

• Use full-fat cream cheese for a richer, creamier swirl.
• For extra flavor, add a handful of chocolate chips or crushed nuts to the brownie batter before baking.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake mixture.
• If preferred, substitute the vanilla extract in the cream cheese layer with almond extract for a different twist.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the brownies wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving. Reheat slightly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of a boxed mix?

Yes, homemade brownie batter works perfectly in this recipe. Just remember to reserve a small portion for swirling, as in the instructions.

Why do the cheesecake swirls sometimes sink?

This can happen if the cheesecake mixture is too thin or overmixed. Make sure to mix gently and avoid adding extra liquid to keep a nice, distinct swirl.

Cheesecake Brownies Recipe

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★★★★★

4.4 from 68 reviews

• Author: Sarah
• Total Time: 1 hour 5 minutes
• Yield: 16 brownies (8×8 inch pan, cut into 4x4 grid) 1x

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Description

Deliciously rich and fudgy cheesecake brownies combine a classic chocolate brownie base with a creamy, tangy cheesecake swirl for a decadent dessert treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 box brownie mix (includes vegetable oil, water, and eggs as per package instructions)

Cheesecake Swirl

• 8 ounces cream cheese, softened
• ⅓ cup sugar
• 2 teaspoons vanilla extract
• 1 egg

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line an 8×8 inch square baking dish with parchment paper to prevent sticking and ensure easy removal.
2. Prepare Brownie Batter: Prepare the brownie mix according to the package instructions, typically combining the mix with vegetable oil, water, and eggs. Reserve ½ cup of this batter separately for later use.
3. Make Cheesecake Mixture: In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the egg and mix gently just until combined to avoid overmixing.
4. Layer Brownie Batter: Pour the remaining brownie batter into the prepared baking dish and smooth it out evenly as the base layer.
5. Add Cheesecake Swirl: Drop spoonfuls of the cheesecake mixture over the brownie batter in the pan.
6. Top with Reserved Batter: Thin the reserved ½ cup of brownie batter with a tablespoon of water to loosen it slightly. Dollop this batter on top of the cheesecake mixture and use a knife to gently swirl the layers together, creating a marbled effect.
7. Bake: Place the baking dish in the preheated oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, indicating it is cooked but still fudgy.
8. Cool and Serve: Allow the cheesecake brownies to cool completely in the pan on a wire rack before cutting into squares to ensure clean slices and the best texture.

Notes

• You can substitute cream cheese with a dairy-free alternative to make it vegan-friendly, but texture may vary.
• Be careful not to overbake; the brownies should be moist and fudgy inside.
• Swirling the batter gently creates a beautiful marbled cheesecake effect, but avoid overmixing to keep layers distinct.
• Storing leftovers in an airtight container in the refrigerator keeps the brownies fresh for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cheesecake brownies, chocolate brownies, swirled brownies, dessert, homemade brownies, creamy cheesecake swirl