Chocolate Cheesecake Brownies – Thick, Moist & Sweet

When fudgy brownies meet creamy cheesecake, magic happens. This Fudgy Cheesecake Brownie recipe is the perfect swirl of rich chocolate and velvety vanilla, combining two classic desserts into one decadent, crowd-pleasing bar. With a dense brownie base and a creamy cheesecake layer swirled on top, every bite is perfectly balanced—gooey, chocolatey, and tangy.

Whether you’re making dessert for a potluck, a holiday, or just craving something over-the-top, these brownies are simple to make and impossible to resist.

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The Best of Two Desserts in One

Brownies and cheesecake—both beloved, both indulgent. But put them together? You get a dessert that’s greater than the sum of its parts. This Fudgy Cheesecake Brownie recipe is all about texture contrast: crackly top, dense and chewy chocolate base, plus a creamy swirl of sweetened cream cheese.

It’s:

• A one-pan masterpiece

• Easy to make with basic pantry ingredients

• A stunning bake sale or party dessert

• Freezer-friendly and make-ahead approved

Think of it as a brownie you’d serve to impress—without the effort of a full cheesecake.

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Ingredients Overview: Pantry Staples with Big Flavor

For the Brownie Layer

• Butter: Melted for rich flavor and dense texture

• Granulated sugar: Helps create a crackly top and sweetens the batter

• Brown sugar: Adds moisture and a hint of caramel flavor

• Eggs: Provide structure and richness

• Vanilla extract: Enhances chocolate flavor

• Cocoa powder: Use unsweetened (natural or Dutch-processed)

• All-purpose flour: Just enough to hold it together without making it cakey

• Salt: Balances the sweetness

• Chocolate chips or chunks: Optional, but highly recommended for extra gooeyness

For the Cheesecake Layer

• Cream cheese: Full-fat, softened to room temperature

• Sugar: Sweetens the cheesecake without overpowering the tang

• Egg yolk: Adds richness and smooth texture

• Vanilla extract: Rounds out the flavor

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Step-by-Step Instructions: Easy Layers, Big Impact

Ingredients (for one 8×8-inch pan)

Brownie Batter

• ½ cup (1 stick) unsalted butter, melted

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ¼ tsp salt

• ½ cup chocolate chips or chopped chocolate (optional)

Cheesecake Swirl

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 egg yolk

• ½ tsp vanilla extract

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Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).

• Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

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Step 2: Make the Brownie Batter

1. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and smooth.

2. Whisk in eggs and vanilla extract.

3. Sift in cocoa powder, flour, and salt. Stir until just combined.

4. Fold in chocolate chips if using.

5. Reserve ¼ cup of the brownie batter and spread the rest into the prepared pan.

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Step 3: Make the Cheesecake Swirl

1. In a medium bowl, beat cream cheese and sugar until smooth and fluffy.

2. Mix in egg yolk and vanilla extract until fully incorporated.

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Step 4: Assemble and Swirl

1. Spoon the cheesecake mixture over the brownie base in dollops.

2. Drop the reserved brownie batter over the top.

3. Use a knife or skewer to gently swirl the two batters together. Don’t overmix—you want defined swirls.

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Step 5: Bake

• Bake for 30–35 minutes, or until the edges are set and the center jiggles just slightly.

• A toothpick inserted in the center should come out with moist crumbs, not wet batter.

• Let cool completely in the pan before slicing.

Tip: Chill in the fridge for 1–2 hours before cutting for the cleanest slices.

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Tips, Variations & Substitutions

Pro Tips

• Don’t overbake! The center should look slightly underdone—it will firm up as it cools.

• Use room temperature cream cheese for a smooth swirl.

• For a clean swirl pattern, use a thin knife and drag lightly through the batter.

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Variations

• Espresso Brownie Cheesecake: Add 1 tsp espresso powder to the brownie batter.

• Peanut Butter Swirl: Dollop warm peanut butter into the cheesecake layer before swirling.

• Red Velvet Cheesecake Brownies: Add red food coloring to the brownie batter.

• Marbled Cheesecake Blondies: Replace cocoa powder with ½ cup flour and use white chocolate chips.

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Substitutions

• Gluten-Free: Use a 1:1 gluten-free baking flour.

• Dairy-Free: Use vegan butter and dairy-free cream cheese alternatives.

• Low-Sugar: Replace sugar with a low-glycemic sweetener like coconut sugar or a sugar substitute blend.

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Serving Ideas & Occasions

These bars are perfect for:

• Birthday parties

• Bake sales and potlucks

• Holiday dessert platters

• Valentine’s Day or date night

• Freezing for sweet-tooth emergencies

Serve chilled, room temp, or slightly warm with:

• A scoop of vanilla or salted caramel ice cream

• A drizzle of melted chocolate or ganache

• Fresh berries on the side

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Nutrition & Health Notes

These are indulgent, dessert-forward bars designed for full-on satisfaction. A little square goes a long way.

Approximate per square (1 of 9):

• Calories: ~320

• Fat: 20g

• Carbs: 30g

• Sugar: 22g

• Protein: 4g

To lighten them up:

• Use reduced-fat cream cheese

• Cut sugar by ¼ cup total

• Use applesauce for part of the butter (replace up to ¼ cup)

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Frequently Asked Questions (FAQ)

1. Can I make these ahead of time?

Yes! They’re even better the next day. Make a day in advance and store tightly covered in the fridge.

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2. Can I freeze cheesecake brownies?

Absolutely. Once cooled, slice and freeze in an airtight container or wrapped individually. Thaw in the fridge or microwave.

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3. Why did my cheesecake layer crack?

This can happen from overbaking or rapid temperature changes. It won’t affect the taste—and swirling helps disguise any cracks.

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4. Can I double the recipe?

Yes—use a 9×13-inch pan and increase bake time to 35–40 minutes. Check early to avoid overbaking.

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5. Do I need to use chocolate chips in the brownie?

Nope! They’re optional for extra texture and richness but not required.

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6. Can I use boxed brownie mix?

Yes! Prepare the mix as directed and make the cheesecake swirl separately. Swirl it in and bake as instructed above.

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7. How do I get clean brownie cuts?

Let them cool completely and chill for at least 1 hour. Use a sharp knife, wiping clean between slices.

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