Homemade Cheesecake Brownies Recipe

These brownies are a delightful twist on the classic dessert, combining a rich brownie base with a creamy cheesecake swirl.


For the Brownie Layer:

  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups semisweet chocolate chips, divided
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup semisweet chocolate chips, additional (optional)

For the Cheesecake Swirl:

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract


Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal.

Make the Brownie Layer:

  • In a large saucepan over medium heat, melt the butter. Remove from heat and whisk in 1 1/3 cups of the chocolate chips until smooth. Let cool slightly.
  • Whisk in the sugar, eggs, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Pour half of the brownie batter into the prepared pan.

Make the Cheesecake Swirl:

  • In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined.
  • Dollop spoonfuls of the cheesecake mixture on top of the brownie batter.
  • Use a knife or skewer to swirl the cheesecake mixture into the brownie batter. You can create a decorative marbled pattern or keep it simple with streaks.
  • Sprinkle the remaining 1/2 cup of chocolate chips (optional) over the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean). The center may be slightly jiggly, but it will set as it cools.

Let the brownies cool completely in the pan on a wire rack before cutting and serving. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes or up to overnight.


  • For fudgier brownies, bake for a few minutes less.
  • You can substitute chopped nuts for the chocolate chips in the brownie layer.
  • If you don’t have powdered sugar, you can make your own by grinding granulated sugar in a food processor or blender until it becomes fine and powdery.
  • To prevent the cheesecake swirl from sinking too much into the brownie batter, you can chill the cheesecake mixture for 15 minutes before using.

Enjoy these delicious Homemade Cheesecake Brownies!


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