There’s nothing quite like brownies when a chocolate craving hits, and these Cheesecake Brownies are just the best. Perfect fudgy brownies filled with chocolate chips then topped with a layer of creamy cheesecake–a super decadent treat, but so simple to make!
Cheesecake Brownies
We are big brownie fans, so when these Homemade Cheesecake Brownies come out of the kitchen it’s always a win! Make them for a picnic or potluck, an office treat, school lunchbox surprise, a special occasion, or whenever you just need a chocolatey snack.
For more chocolate goodness, check out these great recipes: Chocolate Chip Sugar Cookies | Best Chocolate Cake Recipe | Instant Pot Hot Chocolate Cheesecake | Chocolate Mocha Banana Bread
The Ingredients
Here’s what you’ll need to make Cheesecake Brownies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Semi-sweet chocolate chips – you will use one whole 12-ounce bag to make the brownies and an additional cup to mix in to the brownie batter. Be sure to use semi-sweet as milk chocolate may burn during baking.
- Butter – we used regular salted butter, but unsalted will work too.
- Granulated sugar
- Vanilla extract
- Eggs – use large eggs.
- Cornstarch – the cornstarch makes the texture of the brownies really wonderful!
- Unsweetened cocoa powder – be sure to use unsweetened baking cocoa powder. We used regular cocoa powder, but dark cocoa powder is a great option as well.
- Salt
- Cream cheese – use regular full-fat cream cheese.
How to Make Cheesecake Brownies
Preheat the oven to 350F. Grease a 9-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper, leaving an overhang for easy removal. Set the pan aside.
In a small microwave-safe bowl, combine 12 ounces of the semi-sweet chocolate chips and the butter. Melt in the microwave in 30-second cooking intervals on high heat in the, stirring in between each interval.
In a small bowl, whisk together the cocoa powder, cornstarch, and salt.
In a large bowl, combine the melted butter and chocolate mixture, ¾ cup sugar, and 1 teaspoon vanilla; mix until well combined. Add the eggs one a time, stirring well until combined.
Next, add the dry mixture to wet mixture and stir vigorously until the mixture is smooth, 1-2 minutes. Fold in the 1 cup of semi-sweet chocolate chips.
Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula; set aside.
In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Add in the ½ cup sugar and beat until combined. Add the egg and vanilla extract and beat until smooth.
Spoon the cheesecake mixture over the top of the brownie batter and carefully spread into a thin layer.
Spoon the remaining brownie batter over the top of the cheesecake layer.
Bake the brownies for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean (you’ll see some melted chocolate from the chocolate chips, but you should not see raw brownie batter on the toothpick).
Cool the brownies completely in pan. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
Can I use a Brownie Mix?
Yes! If you would prefer a quick method of making these cheesecake brownies, whip up your favorite brownie mix, stir in the semi-sweet chocolate chips as directed, then follow the recipe instructions for the cheesecake layer. You’ll want to bake the brownies according to the package directions, but you may need to add a few minutes due to the addition of the cheesecake layer.
How to Store Leftover Cheesecake Brownies
Keep the leftover brownies in an airtight food storage container and refrigerate for up to five days. Eat the brownies cold, or microwave in 15 second intervals until warm.
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Cheesecake Brownies
Ingredients
Brownies
- 12 ounce bag plus 1 cup semi-sweet chocolate chips divided
- 6 tablespoons butter cubed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake
- 8 ounce package cream cheese softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Grease a 9-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper, leaving an overhang for easy removal. Set the pan aside.
- In a small microwave-safe bowl, combine 12 ounces of the semi-sweet chocolate chips and the butter. Melt in the microwave in 30-second cooking intervals on high heat in the, stirring in between each interval.
- In a large bowl, combine the melted butter and chocolate mixture, ¾ cup sugar, and 1 teaspoon vanilla; mix until well combined.
- Add the eggs one a time, stirring well until combined.
- In a small bowl, whisk together the cocoa powder, cornstarch, and salt. Add the dry mixture to wet mixture and stir vigorously until the mixture is smooth, 1-2 minutes.
- Fold in the 1 cup of semi-sweet chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula; set aside.
- In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Add in the ½ cup sugar and beat until combined.
- Add the egg and vanilla extract and beat until smooth.
- Spoon the cheesecake mixture over the top of the brownie batter and carefully spread into a thin layer.
- Spoon the remaining brownie batter over the top of the cheesecake layer.
- Bake the brownies for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean (you’ll see some melted chocolate from the chocolate chips, but you should not see raw brownie batter on the toothpick).
- Cool the brownies completely in pan. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
Last Step:
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