Irresistible Cheesecake Brownies

These are the brownies I make when I want people to go quiet for a second and then say “wait… what did you put in these?” They’re fudgy, dense, classic chocolate brownies with a creamy cheesecake swirl that bakes up all marbled and dramatic. You get the best of both worlds in one square: deep cocoa richness and tangy, silky cheesecake. No water bath, no fuss—just a mixing bowl, a whisk, and a spoon you will absolutely lick.

My husband calls these “the dangerous ones,” because every time I cut a square to “test” them, I somehow end up carving out a perfect line for “straight edges,” and suddenly half the pan is missing. We’ve made them for birthday parties, for Tuesdays that feel like Thursdays, and once at 9 p.m. because I couldn’t stop thinking about cream cheese. The kids love swirling the batters with a butter knife—tiny art projects we eat warm with spoons while pretending we’re going to save some for tomorrow.

How to Make It

Okay, preheat to 325°F and line an 8-inch square pan with parchment so you can lift the whole slab out like a present. For the cheesecake bit: beat 8 oz room-temp cream cheese with 1/3 cup sugar, 1 egg yolk, 1 tsp vanilla, and 2 tbsp sour cream until smooth-smooth—no lumps, otherwise they’ll show up in the swirl. Set that aside.

For the brownie base: melt 1/2 cup unsalted butter with 4 oz semisweet chocolate (microwave in 20–30 second bursts, stirring, or over low heat on the stove). Whisk in 3/4 cup sugar and 1/4 cup brown sugar till it looks glossy. Let it cool a hot minute so you don’t scramble the eggs. Whisk in 2 large eggs, one at a time, plus 1 tsp vanilla. Sift in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 tsp salt. Fold gently—no overmixing. If you’re living dangerously, toss in 1/2 cup chocolate chips.

Spread about 2/3 of the brownie batter in the pan. Dollop spoonfuls of the cheesecake mixture all over, then the rest of the brownie batter in the gaps. Take a butter knife and swirl with a few big figure-eights. Don’t go wild or you’ll lose the marbling and end up with chocolate cream cheese soup (still delicious, but you know).

Bake 28–35 minutes, until the edges are set and the center has just the tiniest jiggle. If you poke a toothpick, it should come out with a few damp crumbs and maybe a little cheesecake. Cool in the pan (torture, I know), then chill 30 minutes if you want super clean slices. Or don’t and go full spoon-mode. Your kitchen, your rules.

✔Ingredient Notes

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– Cream Cheese: Room temp or you’ll fight lumps. If it’s cold, microwave 10–15 seconds at a time until soft.
– Butter: Unsalted gives you control. Melt it gently—if it’s sizzling, let it cool before adding eggs unless you like chocolatey scrambled eggs.
– Semi-Sweet Chocolate: Bars melt smoother than chips, but chips work. Dark chocolate? Yes, just a touch richer.
– Cocoa Powder: Natural or Dutch-process both work. Dutch gives darker color and a little more oomph.
– Sugar (Granulated + Brown): The mix makes them fudgy and glossy. All white sugar works; all brown adds chew.
– Eggs: Two for the brownies, one yolk for cheesecake. Room temp so the batters don’t seize.
– Sour Cream (or Greek Yogurt): Adds the tang and silk to the cheesecake swirl. Don’t skip unless you absolutely must.
– All-Purpose Flour: Just enough to hold it together. Overdo it and you’ll get cakey brownies (we’re not making cake today).
– Vanilla + Salt: Tiny things, big flavor. Salt keeps it from tasting flat.

✔Recipe Steps

1. Preheat oven to 325°F and line an 8-inch square pan with parchment, leaving overhang.
2. Beat cream cheese, 1/3 cup sugar, 1 egg yolk, 1 tsp vanilla, and 2 tbsp sour cream until silky; set aside.
3. Melt 1/2 cup butter with 4 oz chocolate; whisk in 3/4 cup sugar + 1/4 cup brown sugar and let cool 1–2 minutes.
4. Whisk in 2 eggs and 1 tsp vanilla; sift and fold in 1/3 cup cocoa, 1/2 cup flour, and 1/4 tsp salt (plus chips if using).
5. Spread 2/3 batter in pan, dollop cheesecake, add remaining brownie batter, and swirl with a knife.
6. Bake 28–35 minutes until edges set and center slightly wobbly; cool, then chill 30 minutes for clean slices.

What to Serve It With

– A scoop of vanilla bean ice cream or a drizzle of warm salted caramel.
– Fresh berries (raspberries love cheesecake).
– Hot coffee, cold brew, or a tiny espresso if you’re feeling fancy.
– Whipped cream cloud and a sprinkle of flaky salt.

✔Tips & Mistakes

– Soften that cream cheese. Cold cheese = lumpy swirl.
– Don’t over-swirl. Three or four big swoops is plenty.
– Watch the edges. If they look dry and the center jiggles slightly, you’re golden.
– Use parchment. Lifting the slab out makes you feel like a pro and saves the crust.
– Rest the batter 5 minutes after melting to avoid scrambling the eggs.
– Want shinier tops? Beat the eggs and sugar an extra 30–60 seconds before adding dry ingredients.

✔Storage Tips

Pop leftovers in an airtight container in the fridge for up to 5 days—because of the cheesecake swirl, these are not counter brownies. They taste ridiculously good cold (like a brownie truffle situation). And yes, they make a chaotic, perfect breakfast with coffee. For longer storage, freeze slices tightly wrapped up to 2 months; thaw in the fridge or eat half-frozen like a rebel.

✔Variations and Substitutions

– Box mix hack: Use your favorite brownie mix for an 8-inch pan; swirl in the cheesecake mixture exactly as written.
– Raspberry swirl: Warm 2–3 tbsp seedless raspberry jam and dot it on top before swirling.
– Mocha moment: Add 1 tsp instant espresso powder to the brownie batter.
– Peppermint vibe: Stir 1/4 tsp peppermint extract into the cheesecake and sprinkle crushed candies on top after baking.
– Gluten-free: A 1:1 GF flour blend works great. Don’t overbake.
– Dairy-free-ish: Use a vegan butter and dairy-free cream cheese; skip sour cream or use a thick dairy-free yogurt.
– Less sweet: Drop granulated sugar to 2/3 cup and keep the brown sugar for chew.

Frequently Asked Questions

Irresistible Cheesecake Brownies

Ultra-fudgy brownies swirled with a luscious, tangy cheesecake layer. Simple pantry staples, gorgeous swirl, and a guaranteed crowd-pleaser.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter melted and slightly cooled (brownie layer)
• ▢ 1 cup granulated sugar brownie layer
• ▢ 0.5 cup light brown sugar packed, brownie layer
• ▢ 3 large eggs room temperature, brownie layer
• ▢ 2 teaspoon vanilla extract divided between layers
• ▢ 1 cup all-purpose flour leveled, brownie layer
• ▢ 0.5 cup unsweetened cocoa powder natural or Dutch-process, brownie layer
• ▢ 0.5 teaspoon fine sea salt brownie layer
• ▢ 1 cup semi-sweet chocolate chips brownie layer
• ▢ 16 ounce cream cheese softened to room temperature, cheesecake layer
• ▢ 0.5 cup granulated sugar cheesecake layer
• ▢ 1 large egg room temperature, cheesecake layer
• ▢ 1 teaspoon vanilla extract cheesecake layer
• ▢ 0.25 cup sour cream room temperature, cheesecake layer
• ▢ 0.25 cup semi-sweet chocolate melted, optional drizzle

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8 inch square pan with parchment, leaving overhang, and lightly grease.
• Make the brownie batter: Whisk melted butter, 1.0 cup granulated sugar, and 0.5 cup brown sugar until combined. Whisk in 2.0 teaspoons vanilla extract.
• Whisk in 3.0 large eggs one at a time until glossy and thick, about 1 minute by hand.
• Fold in flour, cocoa powder, and salt just until no dry streaks remain. Stir in chocolate chips. Reserve about 0.5 cup of batter for the swirl.
• Spread the remaining brownie batter evenly in the prepared pan.
• Make the cheesecake layer: Beat cream cheese and 0.5 cup granulated sugar until smooth. Mix in 1.0 teaspoon vanilla, 1.0 large egg, and sour cream until creamy with no lumps.
• Dollop the cheesecake mixture over the brownie base. Spoon the reserved brownie batter on top in small mounds and swirl gently with a knife for a marbled pattern.
• Bake 30 to 35 minutes, until the edges are set and the center has a slight jiggle. A toothpick should come out with a few moist crumbs, not wet batter.
• Cool completely in the pan on a rack, then chill at least 2 hours for clean slices. Lift out using parchment and cut into 16 squares. Drizzle melted chocolate if desired.

Notes

Use room-temperature dairy for a silky cheesecake swirl. Avoid overbaking to keep the brownies fudgy—carryover heat finishes the bake. Store covered in the refrigerator up to 5 days or freeze up to 2 months.