1. How do I know when cheesecake brownies are done baking?

Cheesecake brownies are done when the edges are set and a toothpick inserted into the brownie part (not the cheesecake swirl) comes out with a few moist crumbs. The center should no longer jiggle excessively when you gently shake the pan.

2. Can I use a boxed brownie mix for the base?

Yes, you can use a boxed brownie mix for convenience. Prepare the mix according to package instructions, pour two-thirds into the pan, and then follow the cheesecake swirl steps.

3. How should I store cheesecake brownies?

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual squares tightly wrapped for up to 2 months.

4. Why is my cheesecake layer lumpy?

If the cream cheese wasn’t fully softened before mixing, it can cause lumps. To fix this next time, let the cream cheese sit at room temperature for at least 30 minutes before beating.

Cheesecake Brownies

Name: Cheesecake Brownies
Prep time: 15 min
Cook time: PT-485039H43M17S
Total time: 55 min
Cuisine: American
Ingredients: Chocolate; Butter; Sugar; Eggs; Vanilla extract; All-purpose flour; Cocoa powder; Cream cheese; Sugar (for cheesecake layer); Egg (for cheesecake layer); Vanilla extract (for cheesecake layer)

Description

Rich, fudgy cheesecake brownies swirled with creamy cheesecake, perfect for beginner bakers looking for an easy, impressive dessert.

Ingredients

Chocolate
Butter
Sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Cream cheese
Sugar (for cheesecake layer)
Egg (for cheesecake layer)
Vanilla extract (for cheesecake layer)

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Instructions

Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
Melt butter and chocolate together, stirring until smooth. Set aside to cool slightly.
Whisk sugar, eggs, and vanilla extract until pale and slightly thickened.
Stir the melted chocolate mixture into the egg mixture gently.
Sift flour and cocoa powder over the wet ingredients and fold until just combined.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Spread two-thirds of brownie batter into the pan, dollop cheesecake mixture on top, and spoon the remaining brownie batter in patches over it.
Swirl the layers together with a knife or skewer to create a marbled effect.
Bake for 35–40 minutes until the center is set and a toothpick comes out with a few moist crumbs.
Let cool completely, chill for cleaner slices, then serve.

Notes

Ensure cream cheese is softened to avoid lumps.
If the top browns too quickly, cover loosely with foil.
Don’t overmix the batter to maintain a fudgy texture.
Chill the brownies before slicing for cleaner cuts.
Brownies can be frozen individually wrapped for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 18g
Sodium: 90mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg