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    Home » Recipes » Chocolate

    Double Chocolate Cheesecake Brownies

    Published: Apr 28, 2024 · Modified: Sep 8, 2024 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 9 Comments

    Jump to Recipe

    Fudgy brownies marbled with a creamy, luscious layer of chocolate cheesecake. Watch out chocolate lovers, this treat is just for you!

    Slice of chocolate cheesecake brownies.

    My popular recipe for cheesecake brownie bars got a fancy makeover today, taking the chocolate intensity to a whole new level!

    Table of contents

    • Why you’ll love this chocolate cheesecake brownie combo!
    • Ingredients
    • How to make chocolate cheesecake brownies
    • Can I double the recipe easily?
    • How do I achieve the marbled effect on top?

    Why you’ll love this chocolate cheesecake brownie combo!

    I’m trying to hold myself back and not say that this is one of my favorite desserts ever. I find that I say it pretty often, especially when it comes to chocolate treats, and I don’t want to lose my credibility. What can I say? I’m a sucker when it comes to chocolate and ANYTHING with cream cheese. 😉

    The first time I made my cheesecake brownies, it was because I only had one container of cream cheese left in the fridge, which isn’t much when you want to make a whole cheesecake. That’s how the idea of combining it with another dessert layer came to mind. It soon became one of the top desserts on my blog, and I hope you all realize how happy that makes me! 🙂

    So today, I encountered the same scenario as last time – only one container of cream cheese in the fridge. I had to do something with it before it spoiled, but I was also having my usual-day-to-day chocolate craving, and when I crave chocolate, nothing can get in my way. With my mind set on chocolate plus cheesecake, this magical brownie cheesecake happened.

    Brownie cheesecake with visible brownie layer with chocolate cheesecake layer slice.

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    Ingredients

    The first brownie layer is sooo fudgy. I used a variation of my one-bowl chocolate brownies, which is my ultra-easy go-to recipe. The second layer is a simple cheesecake batter combined with melted dark chocolate. It’s hard to explain just how good the combination of a fudgy brownie and a creamy cheesecake really is, and adding chocolate to the mix makes the whole thing even better! Just thinking about this makes my mouth water!

    Brownie Layer:

    • Bittersweet chocolate, coarsely chopped
    • Butter (unsalted), cut into small pieces
    • Granulated sugar
    • 2 large eggs
    • Vanilla extract
    • All-purpose flour
    • Salt

    Cheesecake Layer:

    • Bittersweet chocolate, coarsely chopped
    • Full fat cream cheese, at room temperature
    • Granulated sugar
    • Natural unsweetened cocoa powder
    • 1 large egg, at room temperature
    Marbled chocolate brownie cheesecake slices.

    How to make chocolate cheesecake brownies

    Start by making the brownies:

    1. Preheat oven to 325°F/163°C. Grease an 8-inch round or square pan or line with parchment paper.
    2. In a large heat-proof bowl, put chocolate and butter. Melt them in the microwave in 20 second-intervals, stirring between each interval, until melted (or set over a saucepan of simmering water, stirring occasionally).
    3. Add sugar and whisk until combined.
    4. Add eggs, one at a time, and whisk just until combined.
    5. Add vanilla and stir. Do not over mix.
    6. Sift the flour and salt over the chocolate mixture and fold using a rubber spatula, just until mixed.
    7. Set aside ½ cup of the batter. Pour the rest of the batter into the prepared pan and smooth the top. Bake for 5-8 minutes, just until set. Set on the counter to cool while you make the cheesecake.

    Next, make the cheesecake:

    1. Melt chocolate in the microwave. In a small heat-proof bowl, put chocolate in the microwave in 20 second-intervals, stirring between each interval, until melted (or set over a saucepan of simmering water, stirring occasionally).Set aside to cool.
    2. Using a mixer, beat cream cheese on medium speed until smooth. Add granulated sugar and beat just until light and smooth. Scrape the sides and bottom of the bowl as needed. Add cocoa powder and beat until combined. On low speed, beat in the egg just until combined. Slowly add melted chocolate and beat until combined. Pour into the pan, on top of the brownie batter.
    3. Take the reserved ½ cup brownie batter and spoon dollops on top of the cheesecake batter. With a knife or skewer, swirl the two batters together to get a marble effect.
    4. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with a few moist brownie crumbs, and the cheesecake filling is just beginning to brown (it’s ok if the cheesecake layer isn’t fully set – it will once cooled). Let the brownies cool completely and then refrigerate them for at least one hour until they are firm enough to cut.
    5. Store brownies in an airtight container in the fridge for up to 5 days. Brownies can also be frozen for up to 2 months. Thaw frozen brownies in the fridge for a few hours before serving.
    Brownie cheesecake with visible brownie layer with chocolate cheesecake layer slice.
    Slice of chocolate cheesecake brownies.
    Marbled chocolate brownie cheesecake slices.

    Can I double the recipe easily?

    You can easily double the recipe and bake the cheesecake brownies in a 9×13-inch pan. I prefer baking smaller cakes because I usually end up eating it all by myself. I have no inhibitions when it comes to chocolate.

    How do I achieve the marbled effect on top?

    To create the marble effect on top and get more tips on how to prepare this cake perfectly, check out my cheesecake brownie post. For this recipe, you’ll take the reserved ½ cup brownie batter and spoon dollops on top of the chocolate cheesecake batter. With a knife, skewer or toothpick, swirl the two batters together to get a marble effect.

    Brownie cheesecake with visible brownie layer with chocolate cheesecake layer slice.
    5 from 1 vote
    Print

    Double Chocolate Cheesecake Brownies

    Creamy, luscious chocolate cheesecake with a fudgy brownie base and marbled chocolate top.

    Prep Time 18 minutes
    Cook Time 52 minutes
    Total Time 1 hour 10 minutes
    YIELD 8 -inch pan (round or square)

    Ingredients

    Brownies Layer:

    • 4 ounces (115 grams) bittersweet chocolate, coarsely chopped
    • 6 tablespoons (85 grams or 3 ounces) unsalted butter, cut into small pieces
    • ¾ cup (150 grams or 5.3 ounces) granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup plus 1 tablespoon (75 grams or 2.7 ounces) all-purpose flour
    • ¼ teaspoon salt

    Cheesecake Layer:

    • 70 g/2.5oz bittersweet chocolate , coarsely chopped
    • 8 ounces (227 grams) full fat cream cheese, at room temperature
    • ⅓ cup (65 grams or 2.3 ounces) granulated sugar
    • 1 tablespoon natural unsweetened cocoa powder
    • 1 large egg , at room temperature

    Instructions

    1. Start by making the brownies:
    2. Preheat oven to 325F/160C. Grease an 8-inch round or square pan or line with parchment paper.
    3. In a large heat-proof bowl, put chocolate and butter. Melt them in the microwave in 20 second-intervals, stirring between each interval, until melted (or set over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Add 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.

    4. Set aside ½ cup of the batter. Pour the rest of the batter into the prepared pan and smooth the top. Bake for 5-8 minutes, just until set. Set on the counter to cool while you make the cheesecake.
    5. To make the cheesecake:
    6. Melt chocolate in the microwave. In a small heat-proof bowl, put chocolate in the microwave in 20 second-intervals, stirring between each interval, until melted (or set over a saucepan of simmering water, stirring occasionally).Set aside to cool.

    7. Using a mixer, beat cream cheese on medium speed until smooth. Add granulated sugar and beat just until light and smooth. Scrape the sides and bottom of the bowl as needed. Add cocoa powder and beat until combined. On low speed, beat in the egg just until combined. Slowly add melted chocolate and beat until combined. Pour into the pan, on top of the brownie batter.
    8. Take the reserved ½ cup brownie batter and spoon dollops on top of the cheesecake batter. With a knife or skewer, swirl the two batters together to get a marble effect.
    9. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with a few moist brownie crumbs, and the cheesecake filling is just beginning to brown (it’s ok if the cheesecake layer isn’t fully set – it will once cooled). Let the brownies cool completely and then refrigerate them for at least one hour until they are firm enough to cut.
    10. Store brownies in an airtight container in the fridge for up to 5 days. Brownies can also be frozen for up to 2 months. Thaw frozen brownies in the fridge for a few hours before serving.

    More Chocolate

    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • 11 Cookies and cream oreo desserts with 6 different desserts showcased.
      11 Oreo Cookie Desserts You’ll Love
    • Cookies and cream cupcake split in half, topped with black cocoa cream cheese frosting and an oreo garnish.
      Cookies and Cream Cupcakes with Oreos
    • Homemade chocolate pudding made with cocoa and chocolate.
      Creamy Chocolate Pudding

    Reader Interactions

    Comments

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      Recipe Rating




    1. dina says

      June 28, 2014 at 4:04 am

      it looks so decadent. yum!

      Reply
      • Shiran says

        June 28, 2014 at 1:28 pm

        Thanks Dina 🙂

        Reply
    2. Winnie says

      June 29, 2014 at 1:07 pm

      שירן – אין לי מילים
      העוגה ניראית מדהיםםםםםםםםםםםםםםםםםםםם
      אחת הטובות והמדהימות שראיתי לאחרונה (וראיתי הרבה!!)

      Reply
      • Shiran says

        June 29, 2014 at 9:24 pm

        Thank you so much Winnie! You are so sweet 🙂

        Reply
    3. Ed says

      October 20, 2015 at 3:18 pm

      One question: the title says brownies, and directions say to cut into squares – but photos are of a cheesecake… is this an alternative to cutting into brownies, or was there confusion between pix and recipe?

      Reply
      • Shiran says

        October 20, 2015 at 4:53 pm

        Hi Ed, the recipe says to use either a round or square pan – sorry for the confusion with cutting it into squares. There’s no mistake in the recipe, so if you prefer it as classic brownies, use a square pan.

        Reply
    4. mana says

      January 16, 2017 at 1:07 pm

      u are a “SWEET ANGEL”
      and i really mean it………..i love these recipes and making my dessert making more better!!!!!!

      Reply
    5. Arfa says

      December 10, 2019 at 2:24 am

      In Canada, I can only find cream cheese that has 250g. Can I just add the 250g of cream cheese and leave the rest of the recipe as it is?

      Reply
      • Shiran says

        December 12, 2019 at 4:01 am

        Yes you can!

        Reply

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    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

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