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Cheesecake Brownies

Cheesecake Marbled Brownies

These cheesecake brownies prove that a fudgy chocolate dessert and a tangy cheesecake never actually needed to compete for the same table space. This cheesecake brownie recipe swirls both together into one striking pan, delivering a marbled treat that looks far more complicated than the actual effort involved. Whether made from scratch or with a boxed shortcut, this batch of cheesecake chocolate brownies disappears fast no matter who shows up for a slice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 servings
Course: Brownies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz full-fat brick cream cheese (room temperature)
  • 1/3 cup sour cream (room temperature)
  • 1/3 cup granulated sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla bean paste or extract
  • 4 oz (1 stick 113g) unsalted butter, (diced)
  • 4 oz bittersweet chocolate (roughly chopped)
  • 2 tablespoons neutral oil
  • 1/3 cup dutch process cocoa powder
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup semi-sweet chocolate chunks or chips*

Equipment

  • 8x8 baking pan
  • Hand mixer
  • Parchment paper

Method
 

  1. Preheat oven to 350ºF. Line an 8x8 metal baking pan with parchment paper so that it hangs over the edges for easy removal. Spray with nonstick spray.
  2. Make the cheesecake filling. In a mixing bowl, use a hand mixer to mix the cream cheese, sugar, and sour cream until the filling is smooth and no lumps remain. Mix in the egg and vanilla until smooth and set aside.
  3. Melt the chocolate. In a small saucepan, combine the butter, oil, and chopped bittersweet chocolate. Melt over medium-low heat, stirring occasionally, until all the chocolate is melted. Whisk in the cocoa powder and set aside to cool slightly.
  4. Mix the dry ingredients. In a small bowl, whisk together the flour, baking powder, and salt.
  5. Whip the eggs and sugar. In a medium mixing bowl, combine the eggs, sugar, and brown sugar. Use a hand mixer to whip for 3-4 minutes on high speed until light and fluffy.
  6. Finish the brownie mix. Whisk in the cooled butter and chocolate mixture into the whipped eggs and sugar until smooth. Switch to a rubber spatula and fold in the dry ingredients until no streaks of flour remain. Set aside 2/3 cup of brownie batter in a small bowl. Fold in the chocolate chips to the larger bowl of brownie batter.
  7. Marble the brownies. Spread the brownie batter in an even layer in the prepared pan. Top with the cheesecake filling and spread in an even layer. Dot the reserved brownie batter over the top of the cheesecake mixture then use a knife or toothpick to create swirls.
  8. Bake. Transfer to the oven for 35-40 minutes, until the cheesecake topping is slightly puffed. Let the cheesecake brownies cool to room temperature. Then, refrigerate for 1 hour before serving.
  9. To store: I actually like storing them in the fridge so that the cheesecake is cold, but you can also store them at room temperature. Store the brownies in an airtight container at room temperature for 1 day, or refrigerated for 3-5 days.To freeze: Cheesecake brownies can be wrapped in plastic wrap and then placed in a freezer-safe ziplock bag and frozen for up to 3 months. The combination of plastic wrap and a ziplock bag helps prevent freezer burn. Let the brownies defrost overnight in the fridge before serving.

Recipe Notes

Cream cheese: I only use fully softened, full-fat cream cheese.
Pan: I always use metal for even baking.
Swirl: I drag the knife gently just a few times to keep the marble pattern.
Cooling: I let the pan cool a full hour before slicing.
Storage: I keep these refrigerated because of the dairy in the swirl.