Cheesecake Brownies

If you are tired of the plain and boring taste from brownies, a way to spice up the recipe is to add a cheesecake topping. These are rich and fudgy chocolate brownies topped with a layer of sweetened cream cheese.

These brownies are a combination of two of my favorite desserts cheesecake and brownies. Not only are they mouth-watering but they are also very simple to make and only require very simple ingredients which you probably already possess at home.

Guide on how to make cheesecake brownies:



  • 1 1/4 cups all-purpose flour
  • 2/3 cup unsalted butter
  • 1 cup of sugar
  • 5 ounces chocolate, finely chopped
  • 1/4 cup unsweetened cocoa powder
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • 8 ounces softened cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk


For the brownie base:

Start by pre-heating the oven to 350° F, then spray a 9-inch square baking pan with cooking spray. Line with parchment paper or cooking foil for easy removal and set aside. Set a medium-sized bowl over a pot of simmering water and add the chocolate and butter(make sure the bowl is heatproof), stir consistently to make sure the mixture is smooth.

Get the mixture of the heat and stir in sugar until completely combined, then set aside for 5-10 minutes. Add the vanilla extract then eggs and egg yolk one a time, stirring in between until combined.

In a small bowl add the cocoa powder, flour, and salt and whisk until thoroughly combined(make sure to not overmix). Pour 2/3 of the brownie batter into the prepared pan and smooth the top with a spatula, reserve 1/3 of the batter.

For the filling:

Using a stand mixer, handheld mixer, or even a spoon, beat the cream cheese until it becomes fluffy and light. Add the sugar and mix together until combined. Then add the egg yolk and vanilla. Mix until mixture is smooth and creamy.

Pour the cheesecake filling over the top of the brownie batter and smoothen with a spatula. Then drizzle the remaining brownie batter over the top and using either a knife or skewer swirl the two batters together.

Bake for 35-40 minutes or until an inserted toothpick into the center comes out with a few moist crumbs. Rotate the pan halfway through baking. Cool the brownies completely then using the parchment paper or foil lift the brownies out of the pan and cut them into your preferred sized squares.


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