Chocolate Cheesecake Brownies

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen 2"-square brownies.

Recipe photo

These moist, decadent brownies are for chocolate and cheesecake lovers alike. Each bite fills your mouth with an intensely rich combination of sweetened cream cheese and deep-dark chocolate that, we're certain, won't disappoint — no matter which flavor you prefer.

Chocolate Cheesecake Brownies

star rating (22) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen 2"-square brownies.
Published: 09/23/2013


Chocolate batter

Cream cheese batter

Tips from our bakers

  • To ensure that the moist, sticky brownies release from the pan in one piece, line your greased pan with parchment paper, and grease the parchment.
  • Substitute Dutch-process cocoa for the all-purpose baking cocoa, if desired.


1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

2) To make the brownie batter: In a large saucepan, melt the butter, then stir in the sugar, cooking until the mixture is smooth and shiny.

3) Remove from the heat and stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

4) Whisk in the eggs, then the flour, stirring until smooth.

5) To make the cream cheese batter: Beat the cream cheese until no lumps remain. Mix in the sugar and flour, then the vanilla, cream, and eggs.

6) Fold the chocolate chips into the brownie batter.

7) Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter.

8) Dollop the remaining brownie batter onto the cream cheese, swirling the two together.

9) Bake the brownies for 35 to 45 minutes, until a tester inserted into the center comes out clean, and the edges are set.

10) Remove them from the oven, and loosen the edges with a table knife. Cool completely before cutting.

Yield: about 2 dozen 2"-square brownies.


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  • star rating 01/22/2015
  • carolyn1007 from KAF Community
  • I made this to take to a birthday party for a group of 9 year olds that I tutor. They devoured these. Staff found out I had them, and they devoured what was left. These are absolutely delicious and very, very rich. I had no problem getting them out of a non-stick pan sprayed with non-stick cooking spray, but I would suggest using parchment as is suggested in the tips. Being able to cut them out of the pan with a hot knife would have been easier.
  • star rating 09/25/2014
  • spud14901 from KAF Community
  • This is an excellent recipe. I followed the directions exactly and also used parchment paper and had no trouble removing them from the pan. These brownies will satisfy any sweet tooth. I did have to bake them for 55 minutes and they were perfect.
  • star rating 08/31/2014
  • Buttermilk Biscuit from Mississippi
  • These are pretty good! They really are beautiful. I made them for a gift so I wanted something out of the ordinary, and these fit the bill. They were a big hit. Chewy and fudgy with a great chocolate flavor. I was using a glass pan, so I reduced the oven temp by 25 degrees and planned on baking a little longer. 10 minutes wasn't quite enough. I ended up adding 20 minutes but probably could have stopped at 15. My brownies were much thicker than those in the picture. Not sure why. I measured all ingredients by weight so excess flour should not have been an issue. I gave four stars instead of five only because the cheesecake flavor didn't stand out the way I hoped. But still -- lovely to look at and delicious.
  • star rating 08/28/2014
  • Happy at Home from KAF Community
  • Made these brownies today and sent them to work with my husband. They got rave reviews! The only suggestion that I received is that the next time I send them I should add pecans. I normally try a recipe as written the first time then start putting my own twist on it. They were easy to make and I had all but a couple of the ingredients on hand but no problem to run to the store for them. I baked them for 40 minutes in my oven. I usually keep an oven thermometer in there to make sure it is baking at the correct temperature. I will make them again.
  • star rating 08/10/2014
  • Annieroy from KAF Community
  • I followed this recipe exactly and even baked the brownies longer as suggested. The top was golden and the sides were quite dark and split. I chilled them overnight in the fridge before cutting in the morning and unfortunately all of the brownies in the center are almost raw and inedible. The ones on the sides are great but I've had to throw away the ones in the middle.
    Sorry to hear of this outcome. You may want to double check to ensure your oven is running true to temperature. If it is running too hot, the outside will bake before the inside can finish, leaving you with raw batter. ~ MJ
  • 07/15/2014
  • Elizabeth from
  • Do this brownies need to be refrigerated because of cream cheese?
    Please do refrigerate the brownies.~Jaydl@KAF
  • star rating 02/12/2014
  • meyerd from KAF Community
  • I've made it twice and both times the brownies on the sides were done (and delicious) while the middle of the pan was still gooey. What should I do differently?
    If this is baking in a glass pan, reduce the temperature of the oven by 25' and bake 5-10 minutes longer than the recipe suggests. This should work the magic! Happy Baking! Irene@KAF
  • star rating 01/25/2014
  • Joy from Mendocino, CA
  • Fabulous. Very rich and decadent. Cut into small squares. They freeze well.
  • star rating 01/01/2014
  • cphair from KAF Community
  • I followed the recipe exactly except to only make half the cheesecake batter and swirled it into only one half of the pan since some in the family don't care for cheesecake. This way I had plain brownies too. The recipe was a huge hit, they came out fudgy and moist. This recipe is one I will definitely make again
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