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Irresistible Cheesecake Brownies

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.