These fudgy cheesecake brownies combine a rich chocolate brownie base with a creamy, tangy cheesecake swirl for the perfect balance of flavors and textures. Easy to make with pantry staples, they bake up moist and marbled every time.

Why These Cheesecake Brownies Stand Out

Fudgy cheesecake brownies deliver intense chocolate flavor from a bloomed cocoa base paired with smooth cheesecake that cuts through the richness. The par-baking method ensures the brownie layer stays dense while the topping sets perfectly without cracking.

A stunning close-up stack of three fudgy cheesecake brownies on crinkled parchment paper, showcasing beautiful chocolate marbled swirls on creamy white cheesecake topping over dense brownie base, rich glossy chocolate shine, soft natural light, food photography style, high resolution, appetizing textures, 16:9 aspect ratio

Readers love the crowd-pleasing result: decadent yet not overly sweet, with clean slices that look bakery-worthy. Add optional mix-ins like nuts or candy for customization.

Feature	Key Benefit
Texture	Ultra-fudgy brownie, creamy top
Flavor Balance	Chocolate depth, tangy contrast
Ease	15-minute prep, foolproof bake

Ingredients

Brownie Base

1 cup (227g) unsalted butter, cubed
1 1/2 cups (240g) semisweet chocolate chips, divided
3/4 cup Dutch-processed cocoa powder
1 cup (200g) granulated sugar
1 cup (220g) brown sugar, packed
2 large eggs, room temperature
1 egg yolk, room temperature
1 tablespoon brewed coffee (or water)
1 tablespoon vanilla extract
1 cup (120g) all-purpose flour
1 teaspoon salt
1-2 tablespoons hot water (for thinning)

Cheesecake Topping

16 ounces (454g) full-fat cream cheese, room temperature
1/2 cup (100g) granulated sugar
Pinch of salt
2 large eggs, room temperature
1 tablespoon vanilla extract

How to Make Cheesecake Brownies

Follow these numbered steps for flawless results. Prep time: 20 minutes. Bake time: 50-60 minutes. Yields 16 brownies.

Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9-inch metal baking pan and line with parchment paper, leaving overhangs for easy removal.
In a large microwave-safe bowl, combine butter and 1 cup chocolate chips. Microwave in 20-second bursts at 50% power, stirring between each, until melted and smooth, about 2 minutes.
Whisk in cocoa powder until fully incorporated. This blooming step intensifies chocolate flavor.
Add granulated sugar, brown sugar, eggs, egg yolk, coffee, and vanilla. Whisk vigorously until smooth and glossy, scraping the bowl as needed.
Stir in flour and salt until just combined. Fold in remaining 1/2 cup chocolate chips.
Reserve 1/2 cup brownie batter in a small bowl. Spread the rest evenly in the prepared pan. Refrigerate while making cheesecake.
Par-bake brownie base for 20 minutes (fudgy) or 30 minutes (cakey texture preference).
For cheesecake: Beat cream cheese on medium until creamy, 2 minutes. Add sugar and salt, beat until smooth.
Mix in eggs one at a time, then vanilla, until fully combined. Scrape bowl for even texture.
Pour cheesecake over warm brownie base and smooth evenly.
Thin reserved brownie batter with 1 tablespoon hot water (add more if needed for pourable consistency). Dollop spoonfuls over cheesecake.
Swirl gently with a skewer or knife tip for marbled effect. Wipe edges clean.
Bake 10 minutes at 350°F, then reduce to 325°F and bake 20-35 minutes more. Edges puff and center sets with slight wobble.
Cool completely in pan on wire rack. Refrigerate 1-2 hours before slicing with a hot knife for neat cuts.

Pro tip: Test doneness with toothpick; moist crumbs are ideal, not clean or wet batter.

Expert Tips for Perfection

Use room-temperature ingredients for lump-free cheesecake and even mixing.
Weigh flour with a scale to avoid dense results; fluff and spoon if measuring by volume.
Metal pans conduct heat better than glass for even baking.
For shiny swirls, ensure sugar dissolves fully in brownie batter.
Slice with nonstick-sprayed knife after chilling for clean edges.

Variations and Substitutions

Customize these cheesecake brownies to suit preferences:

Mix-Ins: Fold in toasted nuts, M&Ms, toffee bits, or crushed candy canes.
Less Cheesecake: Halve topping for more brownie-forward bars.
Gluten-Free: Swap flour 1:1 with almond or gluten-free blend.
Pan Sizes: 9×13 for thinner bars (reduce bake by 10 minutes); foil walls for smaller pans.
Flavor Twists: Add espresso powder to brownies or lemon zest to cheesecake.

Storage and Freezing

Store airtight at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individual slices wrapped in plastic and foil for 2 months; thaw in fridge. Warm slightly for fudgy texture revival.

Frequently Asked Questions

Can I use a glass pan?
Yes, but add 5-10 minutes bake time and watch closely; metal is preferred for even heat.

Best cocoa for brownies?
Dutch-processed for deeper, less acidic flavor. Brands like Valrhona or Ghirardelli excel.

Why refrigerate before cutting?
Chilling firms the cheesecake for clean slices and better flavor melding.

Vegan option?
Use plant-based butter, chocolate, cream cheese, and egg replacers like flax eggs.

Nutrition info?
Per serving (1/16th): ~350 calories, 22g fat, 30g carbs, 5g protein (approximate).

Overbaked brownies?
Edges may crack slightly, but underbaking keeps them fudgy; toothpick with crumbs is key.

Try these cheesecake brownies today and enjoy the ultimate indulgence. Share your tweaks in comments below!

Ultimate Fudgy Cheesecake Brownies