Fudge-like, irresistible brownies, marbled with a creamy, luscious cheesecake. One bite and you’re in heaven.
I am in love. With a brownie. Does it make any sense?
This week I had a craving for cheesecake. I went to the grocery store to buy ingredients, but it turns out I forgot one – the cheese. You can already imagine where we might have a small problem.
Unfortunately, I didn’t realize that I forgot the most important ingredient until the following day when I was ready to start baking. Yes – I could have easily solved the issue by just going to the grocery store, which is two minutes walk from where I live to buy some cream cheese, but to me that wasn’t really an option. I just wanted to stay in my pajamas.
I love pajamas.
Luckily, I found a container of cream cheese hiding in the fridge (which I really don’t remember buying), so it wasn’t a total loss.
With only a small 8 ounce container of cream cheese, I couldn’t make a whole cake. All I could think of was to make cheesecake batter and use it as a thin layer, in a two-layer dessert. For the other layer, I decided to go with brownies.
Shocking, I know.
How do I begin to describe how good these cheesecake brownies are? I used a variation of my Fudgy Brownies Recipe as the base. The brownies are dense and very chocolaty – almost like fudge. On top, I added the creamy cheesecake batter and swirled the two together to get a beautiful marble effect, similar to my Orange Chocolate Marble Cake.
Both mixtures (brownies and cheesecake) are very easy to make. Just one bowl for the brownies and one (mixer) bowl for the cheesecake. If you don’t have a mixer, whisk the ingredients by hand.
To read more about how to make the brownies, check out my Brownies Post.
The cheesecake is a simple, basic recipe. The only thing I added was heavy cream. I love the taste and the creamy texture it adds, but you can leave it out if you prefer (without changing anything else in the recipe). For cheesecakes, always use room temperature ingredients (cheese, eggs) for the best results.
Start by making the batter for the brownies. Set aside ½ cup of the batter to be used at the end for the swirled top. Pour the rest into a pan and spread it out evenly. Smooth the top. Next, make the cheesecake batter and pour it over the brownies mixture. Spoon dollops of the reserved brownies batter on top of the cheesecake batter. Lastly, swirl the layers gently together (swirl just the cheese and brownie layers on top, without touching the lower brownie layer) with a knife or a skewer. Avoid swirling to a point where the two layers turn into one.
See how pretty they are?
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I took these to a family event, but I did save one for myself for later. I mean for now.
Yum.
Yum.
Yum!
I could eat this every day for the rest of my life.
Cheesecake Brownies
Ingredients
For the brownies layer
- 4 ounces (113 grams) bittersweet chocolate, coarsely chopped
- 6 tablespoons (85 grams or 3 ounces) butter, cut into small pieces
- ¾ cup (150 grams or 5.3 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (70 grams or 2.5 ounces) all-purpose flour
- ¼ teaspoon salt
For the cheesecake layer
- 8 ounces (227 grams) full fat cream cheese, at room temperature
- ¼ cup (50 grams or 1.7 ounces) granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg , at room temperature
- 2 tablespoons heavy cream (optional)
Instructions
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Start with making the brownies:
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Preheat the oven to 350F/175C. Line a 8×8-inch baking pan with parchment paper.
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In a large heat-proof bowl, put the chocolate and butter and melt in the microwave in 20 second-intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add the sugar and whisk until combined. Add the eggs, one at a time, and whisk just until combined. Add the vanilla and stir. Do not over mix. Sift the flour and salt over the chocolate mixture and fold, using a rubber spatula, just until mixed.
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Set aside ½ cup of the batter and pour the rest into the prepared pan. Smooth the top.
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To make the cheesecake:
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Using a mixer, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat just until light and smooth. Scrape the sides and bottom of the bowl as needed. On low speed, beat in the egg and vanilla extract until combined. Add heavy cream and beat just until combined. Pour into the pan, on top of the brownie batter.
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Take the reserved ½ cup of brownies batter and spoon dollops on top of the cheesecake batter. With a knife or a skewer, swirl the two batters together, to get a marble effect.
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Bake for 30-40 minutes until the cheesecake filling is set, slightly puffed and just beginning to brown. A toothpick inserted into the center of the brownies should come out with a few moist crumbs. Let the brownies cool completely and then refrigerate them for at least one hour until they are firm enough to cut. Once firm, lift them out of the pan using the parchment paper and cut into squares.
Recipe Notes
-Store brownies in the fridge, in an airtight container for up to 5 days.
-Brownies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
More Chocolate Recipes:
sally @ sallys baking addiction says
Completely beautiful and mouthwatering cheesecake brownies, Shiran!
Shiran says
You are the best, Sally 🙂
Thank you!
Wanda says
Love the look of these brownies! Can’t wait to make them. What did you use that looks like white & dark chocolate next to each other in a tube form? Looks Beautiful!
Shiran says
Thank you Wanda! They’re delish 🙂 You mean the chocolate decoration? Mine is called chocolate twister dark/white, or chocolate zebra tubes.
Julie @ Lovely Little Kitchen says
Wow, these are gorgeous! Pinning to try soon!
Shiran says
Thanks Julie!
Jaclyn says
These look amazing!! Two of the best desserts combined into one!
Shiran says
Thanks Jaclyn! 🙂
Jaclyn says
Do you mind me asking where you were able to find the black and white chocolate striped chocolate curls? I’ve been looking everywhere for them! When I go to bakeries, if they have them I will ask if I can buy some and they always so no :(.
Shiran says
Actually I bought mine in a random store in Paris. it’s called chocolate twister dark/white, or chocolate zebra tubes. I googled it and found a few places that sell it, but only in large quantities, for example here OR here. May I suggest you take a small trip to Paris? 😉 If I find them anywhere, I will let you know!
Kayane says
I just made the cheesecake brownies and they turned out excellent! It’s so moist and delicious and was very easy to make. My husband’s and my taste buds thank you!
Shiran says
And I thank you for sharing this with me! So glad you liked it! 🙂
Kelli says
Would these come out firm enough to cut with cookie cutter?
Shiran says
Hi Kelli! These brownies are quite moist and fudgy so I’m not sure, although I was able to cut them beautifully using a sharp knife. So I’m thinking that the only way it would cut smoothly is if you bake it long enough so the bottom is quite firm and less fudgy, then chill it for a few hours or overnight, then use a good quality cookie cutter.
Karen says
Hi Shiran! Is it possible to use semisweet chocolate instead? Will it be too sweet? I’m not certain about reducing the sugar because I’m afraid that will affect the texture.
Shiran says
Hi Karen 🙂 That would be just fine. Either bittersweet or semisweet chocolate would work here. There’s no need to reduce the amount of sugar.
Rachael says
Do you think I would be able to make these in a cupcake tray? Would I have to alter the recipe at all?
Shiran says
Hi Rachael, you can use this recipe.
Sayed says
I am doing this recipe today, however i have concerns about adding the eggs in the chocolate and sugar mixture. Won’t the mixture be too hot for the eggs? or shall i need to make the mixture cools down before adding the eggs?
Shiran says
If the mixture is hot, let it cool down until it’s warm. Add sugar first, and then eggs one by one.
Sapir says
היי שירן.. זכור לי שאת ישראלית.
full fat cream cheeseמה הכוונה ב ?
Shiran says
Hi Sapir, use any cream cheese (‘Gvinat Shamenet’) containing 25%-30% of fat (in Israel you can find brands like Napoleon, Gad, Philadelphia).
Sayed says
I remember i made this recipe last year, it turned out amazing but i had a problem that the cream cheese batter mixed with the brownie batter, which i assume that i over mixed the brownie batter, as well it was very sticky. So I am doing the recipe this week for a party and doing a big quantity, probably triple the size, and i am afraid to make the same mistake and it gets a bit ruined.
So do i need to keep it more in the oven so my brownies don’t have a sticky bottom, or do you recommend that i change the brownie layer to the coca brownies that you posted.
yvonne says
Hi Shiran! I do love your site and recipes ,its to die for.. Is it possible to use cocoa powder instead of melted bittersweet chocolate? Thank you
Shiran says
Sorry Yvonne, but it’s not possible.
Biljana says
Hello Shiran,
Thank you for posting such beautiful recipes! I wanted to ask if I could use mascarpone cheese, it has minimum 70% fat and I am not sure if this is to much.
Thank you!
Shiran says
Thank you Biljana! I would stick with cream cheese. I wouldn’t use only mascarpone cheese when making cheesecake 🙂
Biljana says
Hi Shiran,
I used cream cheese as you advised. I have to say I think this cake is perfect! It turned out so nice, creamy, taste was amazing!!! Thank you again for perfect recipes 🙂
Caitlin says
I made this for the first time in 2014 and couldn’t believe it came out so well. I don’t think I had made another attempt until 8 years later. This is a favorite of mine. Tonight, I ended up doubling the flour in the brownie by accident. I’m so nervous to see how it comes out. (12/28/24)
Stephanie @ Pretty.Simple.Sweet. says
Oops! Hopefully the flour flub went okay – a happy accident?