Description
This Brownie Cheesecake recipe blends rich, fudgy brownie with a creamy cheesecake swirl for a decadent, crowd-pleasing dessert. Easy to make and visually stunning, it’s perfect for any occasion.
Ingredients
Scale
- 135g dark chocolate (72%): Provides deep, rich chocolate flavor
- 120g unsalted butter: Adds moisture and richness
- 10g Dutch process cocoa powder: Enhances chocolate depth
- 2 large eggs: Add structure and help create a crackly top
- 135g caster sugar: Dissolves easily for glossy texture
- 65g brown sugar: Adds moisture and a caramel hint
- 1/4 tsp salt: Balances sweetness
- 1/4 tsp vanilla extract: Enhances flavor complexity
- 65g all-purpose flour: Provides structure for the brownie base
- 225g full-fat cream cheese: Forms the creamy cheesecake layer
- 60g caster sugar (for cheesecake layer): Sweetens the cheesecake
- 1 large egg (for cheesecake): Binds the cheesecake mixture
- 1/4 tsp vanilla extract (optional): Adds depth to the cheesecake layer
Instructions
- Preheat oven to 350°F (180°C) and line a 9-inch square metal pan with parchment paper, extending over the edges.
- Melt dark chocolate and butter over a double boiler or in the microwave until smooth.
- Sift cocoa powder over the melted mixture and stir to combine.
- In a separate bowl, beat eggs, caster sugar, and brown sugar for 2–3 minutes until thick and pale.
- Add the melted chocolate mixture to the egg mixture. Stir in salt and vanilla.
- Fold in the flour just until combined and pour the brownie batter into the prepared pan. Tap to remove air bubbles.
- In another bowl, mix cream cheese, caster sugar, egg, and vanilla until smooth.
- Dollop 3/4 of the cheesecake mixture on top of brownie batter. Swirl with a toothpick or spoon, bringing up some brownie batter.
- Add remaining cheesecake batter and swirl again.
- Bake for 22–28 minutes, checking at 20 minutes. The top should be set and a toothpick should come out with moist crumbs.
- Cool in the pan completely before lifting out using parchment. Slice with a sharp knife, wiping between cuts.
Notes
- Use room temperature eggs and cream cheese for best swirl consistency.
- Don’t overbake—fudgy texture is key.
- Chilling helps slice brownies cleanly and enhances flavor.
- Use high-quality chocolate (72% or higher) for intense flavor.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 21g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Brownie Cheesecake, fudgy cheesecake brownies, chocolate cream cheese bars, marbled brownies, dessert bars, brownie swirl cheesecake