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These classic Cheesecake Brownies are the perfect combination of soft, chewy brownie swirled with a sweetened cream cheese layer! They’re a rich and indulgent treat for any occasion that can be made ahead or frozen for extra ease.

Listen I love a good fudgy brownies. And I love a good slice of creamy cheesecake. But when you can have two desserts in one?

Game. Changer.

Why have one dessert when you can have two in one? And as much as I love cheesecake, making it can be a pain. So if I can swirl it on top of a chocolatey brownie you know I’m going to do that.

Ingredients You Will Need

To make these cheesecake brownies go ahead and round up from your pantry…

Flour – All-purpose flour, as usual, for the brownie batter. All purpose flour has enough protein content in them to provide enough structure. Cake flour, which has a lower protein content would result in a brownie that would be too tender and fall apart. You’ll notice too that there isn’t a lot of flour. Too much flour would result in a dry cakier brownie and that’s not what we are going for. You can read more about types of flour here. Be sure to measure your flour correctly as well. Using a weighing scale is always best if you can.
Baking soda – To give the brownies a little lift while they bake. We don’t need much, just a little to add a little lift but still keep these on the dense, thick side.
Salt – You can use table or kosher salt. I prefer kosher salt because table salt can sometimes have an off taste. If you do use table salt, because it has a smaller granule make sure to less than the recipe calls for as I’ve tested this with kosher salt. Kosher salt I find because of it’s flakier texture tends to distribute more evenly and has no additives to it so it has a more pure salt taste.
Cocoa Powder – I used natural unsweetened cocoa powder here. Not dutch process which is different. Don’t mix them up! They don’t react the same way and can result in differences in your brownies in the end. You can read here about Natural Cocoa Vs Dutch Process Cocoa Powder.
Butter – We’re adding salt, so I recommend using unsalted. Salted butter can vary by brand as to how much salt they use! If you only have salted then I recommend reducing or completely omitting the added salt in the recipe. Butter also adds fat to this recipe (and lots of great flavor!) which can help the brownie from not drying out because of the addition of cocoa powder.
Eggs – Have your eggs at room temperature to help them incorporate into the batters evenly. Eggs also help bind our mixture together, but also provides moisture and chewiness.
Sugar – To sweeten the brownies and the cheesecake. I prefer using granulated sugar. Brown sugar I find adds a little too much moisture, so granulated sugar works best here.
Vanilla – I add vanilla to both batters to add an extra depth of flavor.
Chocolate chips – I love brownies with chocolate chips throughout! Semi-sweet are perfect.
Cream cheese – I used full-fat cream cheese for the best flavor, but you can substitute with any quality brand.

How to Make Cheesecake Brownies – Step by Step

Prep the oven. Preheat the oven to 350 degrees. Lightly butter or spray a 8×8 pan and line with parchment paper.

Make the cheesecake filling. Beat the cream cheese mixture until smooth about 1 minute. Add in your sugar and vanilla and beat until very smooth (about 1 to 2 minutes). Add in your egg and mix until combined. Set the filling aside.

Make the brownie batter.

Be sure to not overmix the batter once the flour has been added, which can result in a very tough brownie.

Assemble the brownies. Reserve 1/3 cup of brownie batter for swirling. Pour the rest of the batter into the prepared baking pan. Pour cheesecake filling on top and smooth into an even layer. Then use a spoon to drop tablespoons of the reserved brownie batter evenly over the cheesecake filling. Swirl the batters by running a clean knife through the filling in a criss-cross or zig-zag pattern.

Bake. Bake on the center rack for 30-35 minutes. The cheesecake filling will look puffy and dry.

Tips for Making Cheesecake Brownies

Use quality ingredients. For the best flavor and texture, choose high quality chocolate and cream cheese.
Don’t overmix. The cheesecake should be mixed at a low speed until just smooth or combined to avoid cracks. The brownie batter should be mixed until just combined to avoid a tough, dense brownie.
Cut brownies after chilling. For clean, straight lines wait to cut the brownies until they are thoroughly cooled. Even better, chill them in the fridge for a few hours before cutting.
For fudgy brownies: This brownie is a little less fudgy and a little more cake-like due to the whipped eggs in the mixture. If you prefer a more fudgy brownie, then take it out of the oven a little sooner.
Bake In A Light Colored Metal Pan – Glass pans will take longer and could result in a gummy texture. Dark pans will cook the edges too quickly. So be sure to use a light colored baking pan.

What pan is best to bake these brownies in?

I always recommend baking brownies in a metal baking pan, as oppossed to a glass pan. If you do use a glass pan it will take longer for the brownies to cook and can result in a gummy texture. And make sure you aren’t using a dark pan which can cause the edges to cook through before the middle does resulting dry, even possibly burnt edges.

This is the baking pan I love and use to bake brownies in. I also like lining my pan with parchment paper so I can easily lift the brownie out and cut into squares.

How do I store these?

Store the brownies in an air-tight container at room temperature for 1-2 days or the refrigerator for up to 5 days.

Can I freeze cheesecake brownies? Can I make them ahead?

Yes to both! You can make them ahead and store in the fridge for 1-2 days before serving, or make long ahead and freeze. You can freeze the whole slab of brownies in the pan for a 1-2 hours, then take them out of the pan and wrap tightly in plastic wrap and foil before putting them back in the freezer. Or you can cut and wrap the brownies individually and freeze that way. Freeze for up to 3 months, then thaw at room temperature before serving.

How do I swirl cheesecake brownies?

Using a clean butter knife or wooden skewer, use a criss-cross, zig-zag or swirling motion to marble the brownie and cheesecake batters. Stop swirling whenever you like how they look!

How do I cut brownies cleanly?

Cool the brownies completely and refrigerate for a few hours. After chilled, run a sharp knife under warm water, wipe with a towel, and make your first cut. Continue to run the knife under warm water and wipe it with a towel between each cut. This whole process is easier if you line the baking pan with parchment paper so that you can remove the brownies and cut them on a cutting board.

Can I use boxed brownie mix?

If you need a shortcut version, you can substitute a high quality boxed brownie mix (I suggest Ghirardelli brownie mix). Depending on the brand of box mix, the texture may turn out different. But it is a good shortcut option.

Other Indulgent Desserts to Try

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Cheesecake Brownies