Cheesecake Brownies

Stephanie Loo
Stephanie Loo
Stephanie Loo is a pastry cook at Restaurant Daniel, and most recently worked at Blue Hill at Stone Barns. After graduating from The Wharton School at the University of Pennsylvania, Stephanie worked a corporate job for a few years before making a switch to study pastry at the Institute of Culinary Education. Outside of her full-time job at the restaurant, Stephanie has written and developed recipes for Eater, Bon Appetit, Food52, and The Kitchn. Born and raised in New York City, Stephanie is a native New Yorker and can often be found eating something sweet.
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published Feb 24, 2022
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Cheesecake Brownies Recipe

Your two favorite sweets in one dessert.

Makes16 (2-inch) brownies

Prep20 minutes

Cook35 minutes to 40 minutes

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nine squares of black and white swirled brownie
Credit: Stephanie Loo

On their own, cheesecake and brownies are two of the most decadent, comforting desserts. Together, they’re even better. Here, a chocolate chip-studded brownie base meets a creamy, slightly tangy cheesecake topping for a treat that’s sure to be a crowd-pleaser. These brownies come together easily and use up pantry ingredients that you probably already have on hand.

How Long Can You Keep Cheesecake Brownies?

The brownies will keep in an airtight container for up to three days at room temperature or up to a week in the refrigerator. The brownies can also be frozen for up to three months. The brownies are best eaten either at room temperature or cold. 

Credit: Stephanie Loo

What Makes Cheesecake Brownies Moist and Chewy?

There’s just enough flour in this recipe to hold these brownies together, which contributes to a moist and chewy texture. The combination of cocoa powder plus melted chocolate also gives these brownies a strong chocolate flavor.

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Cheesecake Brownies Recipe

Your two favorite sweets in one dessert.

Prep time 20 minutes

Cook time 35 minutes to 40 minutes

Makes 16 (2-inch) brownies

Nutritional Info

Ingredients

  • 8 ounces

    cream cheese

  • 2

    large eggs

  • Cooking spray

  • 4 ounces

    bittersweet or dark chocolate (60 to 74% cacao)

  • 6 tablespoons

    unsalted butter

  • 1

    large egg yolk

  • 1 cup

    granulated sugar, divided

  • 3 teaspoons

    vanilla extract, divided

  • 1/3 cup

    all-purpose flour

  • 2 tablespoons

    Dutch-process or natural unsweetened cocoa powder

  • 3/4 teaspoon

    kosher salt, divided

  • 1/3 cup

    semisweet chocolate chips (about 2 ounces)

Instructions

  1. Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and 2 large eggs on your kitchen counter. Let both sit at room temperature until the cream cheese is softened, about 1 hour.

  2. Place a rack in the middle of the oven and start pre-heating to 350°F. Meanwhile, line an 8x8-inch baking pan with parchment paper so that it hangs over both sides. Lightly coat with cooking spray.

  3. Coarsely chop 4 ounces bittersweet chocolate (about 2/3 cup) and place in a medium saucepan. Add 6 tablespoons unsalted butter and simmer on low heat, stirring frequently, until melted and smooth, about 4 minutes. Remove the pan from the heat.

  4. Add 3/4 cup of the granulated sugar in and whisk to combine. Whisk in 2 large eggs one at a time, then whisk in 2 teaspoons of the vanilla extract. Add 1/3 cup all-purpose flour, 2 tablespoons cocoa powder, and 1/2 teaspoon of the kosher salt, and stir to combine. Add 1/3 cup semisweet chocolate chips and fold to combine. Transfer to the baking pan and spread to create an even layer.

  5. Add 1 large egg yolk, the remaining 1/4 cup granulated sugar, remaining 1 teaspoon vanilla extract, and remaining 1/4 teaspoon kosher salt to the cream cheese. Beat with the paddle attachment on medium speed until smooth, about 1 minute. Dollop the mixture evenly over the brownie batter with a spoon. Use a butter knife or small offset spatula to decoratively swirl the cream cheese mixture into the brownie batter.

  6. Bake until the edges are firm and a toothpick inserted into the center comes up clean with just a few crumbs, 35 to 40 minutes. Place the pan on a wire rack on your counter and let cool completely. Grasping the excess parchment paper, lift the brownie slab out of the pan and onto a cutting board and cut into 16 squares.

Recipe Notes

Storage: The brownies will keep in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. The brownies can also be frozen for up to 3 months.

Filed in:
Brownie
Dessert
Cheese
dairy
pantry
Chocolate