Cheesecake Brownies

Cheesecake Brownies have equal layers of fudgy brownie and creamy cheesecake. So delicious!

Cheesecake Brownies have delicious layers of fudgy brownie and creamy cheesecake. Add some fresh berries, and you’ve got one epic springtime dessert.

This post is sponsored by Challenge Dairy. Thank you for supporting the brands that make My Baking Addiction possible.

It’s no secret I love cheesecake. It’s our family go-to dessert for just about every occasion, from birthdays to Tuesdays. We are 100% of the time a cheesecake-loving family.

I’ve combined it with cookie dough for these Cookie Dough Cheesecake Bars, and even pretzels for this Salted Caramel Cheesecake, and now brownies!

Cheesecake Brownies are super easy. These are the ingredients you need to make them happen!

The original version of this recipe from Challenge Dairy had just a slim layer of cheesecake coupled with a thick layer of brownies, but friends, that’s not going to cut it around here. So we’ve got a thinner layer of deeply delicious fudgy brownies, and extra creamy and tart cheesecake goodness. I’ve topped the whole shebang with whipped cream and gorgeous springtime strawberries that have been tossed in a bit of sugar to make them extra sweet.

There’s so much to love about this recipe. The brownie base is my favorite kind of brownie – fudgy and dense, with just the right amount of crusty edges that make you go for a corner piece every time.

And the cheesecake layer couldn’t be simpler. Only four ingredients needed to make the most luscious layer added to a brownie I’ve ever had. Delicious cream cheese, sugar, vanilla and eggs are all you need to make a delectable layer of cheesecake to top those equally delectable brownies.

Cheesecake Brownies have two delicious layers. They're easy to make and devour! Top them with fresh berries and whipped cream to make them even more amazing.

I made these Cheesecake Brownies using Challenge Dairy butter and cream cheese. I love working with their products! Challenge butter is made the old fashioned way, from the freshest milk and cream from happy cows at local dairies. They’re the only dairy product company that controls the whole process from milking the cows, to transporting milk, to making the butter, to packaging.

After I made these the first time, I started thinking that really, what needs to happen, is Strawberry Cheesecake Brownies. I’ll be using Challenge’s Cream Cheese for that too, because Challenge prides itself on its fresh products and continues that tradition by only using real ingredients in its products like real, naturally sweet strawberries in its strawberry cream cheese. I just love that and think strawberry cream cheese will take this recipe to the next level!

Cheesecake Brownies have two delicious layers - fudgy brownies and creamy cheesecake it's a match made in heaven!
Since we’re talking strawberries, let’s talk springtime berries in general. We just love them around here – going through entire packages of berries in a day is no strange happening in this house. You can use any berries you want, going for a mix or just one kind, like I did here.

Spoon the berries onto the cheesecake layer or whipped cream, if you’re feeling extra fancy. The only thing left to do is DEVOUR. And devour you will, trust me. This is one dessert that’s straight up perfect for birthday parties, spring picnics, potlucks, and church suppers. I can guarantee pretty much everyone will be raving about what a wonderful baker you are. Boom.

For more delicious recipes using Challenge Dairy, be sure to check out these No-Bake Strawberry Lemonade Cheesecakes and this lovely Peach Crisp.

Cheesecake Brownies

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 7 minutes

Ingredients:

For the Brownie Base:

  • 6 tablespoons Challenge Unsalted Butter , room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt

For the Cheesecake

  • 3 (8-ounce) packages Challenge Cream Cheese, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Directions:

For the Brownie Base:

  1. Preheat oven to 350°F. Spray an 9x9-inch baking pan with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream butter and sugars until light and fluffy, about 2 minutes.
  3. Beat in eggs and vanilla and mix until combined.
  4. In a medium bowl, whisk together the flour, cocoa, and salt. Fold dry ingredients into creamed mixture by hand and mix until well blended.
  5. Spread mixture into prepared pan.Bake 15 to 17 minutes or until the center of the brownies are mostly set. Allow brownies to cool on a cooling rack while preparing the cheesecake layer.

For the Cheesecake Layer:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the cream cheese and sugar until combined. Beat in eggs and vanilla and mix until fully incorporated.
  2. Pour cheesecake batter evenly over the brownie base.
  3. Bake in preheated oven for 45-50 minutes or until the cheesecake is almost set. They edges should appear to be completely set, but the center should have a slight jiggle to it.
  4. Cool to room temperature then refrigerate for 4-5 hours. Cut into bars and serve with fresh berries.
This recipe is adapted from Challenge Dairy. You can also use an 8x8-pan which will yield thicker cheesecake brownies.

Cheesecake Brownies are everything you love about cheesecake, but with a fudgy brownie bottom. Serve them with fresh berries for a truly beautiful and delicious dessert.

35 Responses to “Cheesecake Brownies”

  1. Ashlyn // Dollop Of Yum — April 26, 2016 at 5:30 pm

    Jamie, these look fantastic!  Cheesecake brownies have to be one of the best dessert combinations of all time.  They are definitely one of my all time favorites!! 

    • Jamie — April 27th, 2016 at 8:16 am

      Thanks so much for stopping by, Ashlyn!

  2. Marina @ A Dancer's Live-It — April 27, 2016 at 7:40 am

    This looks absolutely divine Jamie!! I’m definitely going to have to make these for my friends! They’re obsessed with cheesecake haha. 

    • Jamie — April 27th, 2016 at 8:14 am

      Thanks so much, Marina!

  3. Jenny Flake — April 27, 2016 at 8:46 am

    These cheesecake brownies are perfection!  Want!

    • Jamie — April 27th, 2016 at 1:16 pm

      Thank you, Jenny! xxoo

  4. Ja'ala — April 27, 2016 at 12:11 pm

    Hi Jamie!   Thank you for the cheesecake  brownies…….I think your family comes in 2nd to me where cheesecake is concerned…lol….LOVE IT

    • Jamie — April 27th, 2016 at 1:16 pm

      You’re welcome, Ja’ala! I hope you enjoy them!

  5. Heidi @foodiecrush — April 27, 2016 at 8:08 pm

    Okay, I need your secret of how you get such clean cuts. These guys are gorgeous!

    • Jamie — April 28th, 2016 at 11:56 am

      So funny, Heidi – I get asked this question so much! Basically it boils down to a super cold cheesecake and a super hot knife! I dip the knife in hot water and let it get nice and hot, wipe it dry and make a cut. I repeat this each time I make a cut! I hope this helps!
      -Jamie

  6. Aimee @ ShugarySweets — April 28, 2016 at 9:40 am

    I’m in love with this combo!!! And that pile of strawberries on top? Game over!

    • Jamie — April 28th, 2016 at 10:52 am

      Thanks so much, Aimee!

  7. naomi — April 29, 2016 at 1:15 am

    Always a winning combo – love twofer desserts like this!

    • Jamie — April 29th, 2016 at 5:31 am

      I do too, Naomi!

  8. KATHY — April 29, 2016 at 1:06 pm

    The Great American Cookies kiosks in malls have a cheesecake brownie which I love.  I will have to try your recipe as they like they could be just what I’m craving!

    • Jamie — May 1st, 2016 at 2:09 pm

      I hope you enjoy them, Kathy!

  9. Leslie Gagne — April 29, 2016 at 1:18 pm

    Did you use a 9 x 13 pan? Thank.

    • Jamie — April 30th, 2016 at 11:20 am

      No, I used an 8×8-inch pan. Thanks for stopping by.

  10. Sweets that combine 2 desserts in one are pretty much the best thing ever for indecisive dessert people like me. I hate choosing, I want them all! This is one stunning brownie!

    • Jamie — May 1st, 2016 at 2:08 pm

      Thank you, Gina! I know what you mean–I’m indecisive, too! xxoo

  11. Prettypendants — April 30, 2016 at 3:31 pm

    Hello! I love your pictures, they are so beautiful! They made me hungry! Still, I wonder how can the brownie base not be overcooked since it bakes twice (for approximately 1h)?? Thank you.
    A French food lover!

    • Jamie — May 1st, 2016 at 2:05 pm

      Hello! I think the cheesecake layer adds some protection and moisture to the brownie layer so it doesn’t dry out. I hope you enjoy them!

  12. Frances — April 30, 2016 at 11:43 pm

    Can you double the recipe and use a 9×13 pan? Love your cheesecake recipes! Thanks.

    • Jamie — May 1st, 2016 at 2:04 pm

      Hi, Frances! I think a 9×13 pan will be fine. The brownies will be a little thicker, so you will probably have to bake them longer. I hope you enjoy them!

  13. Keith @ How's it Lookin? — May 1, 2016 at 7:03 pm

    They look great. Cheesecake/brownie combo is amazing, thanks for sharing

    • Jamie — May 3rd, 2016 at 12:10 pm

      You’re welcome, Keith. Take care!

  14. Prettypendants — May 5, 2016 at 4:40 am

    Hi! I made the recipe yesterday and it was delicious, though a bit too sweet for my taste but really yummy :)
    However, I took a 8×8 pan and followed your recipe but the dessert was a lot higher than the one on your pictures. Is there a mistake?
    http://i63.tinypic.com/2h6d7j6.jpg
    Anyway, I’ll write an article on my blog if you want to see more pictures. :) Have a nice day!

    • Jamie — May 5th, 2016 at 8:46 am

      Hello!
      Thanks so much for sharing your photos – they look perfect. Also, thanks for letting me know about the pan error. I just went and measured my pan, and it is definitely 9×9, not not 8×8. I’ve made the correction to the recipe. Thanks again!
      -Jamie

  15. Gwen Watson — May 5, 2016 at 9:10 am

    These brownies are made even more delicious by adding cheesecake! Instead of adding the cheesecake on top of the brownies, you can also swirl the two together before baking. This is also delicious when garnished with semisweet chocolate chips. 

    • Jamie — May 5th, 2016 at 2:24 pm

      I agree, Gwen! You can’t lose with cheesecake and brownies!

  16. Prettypendants — May 5, 2016 at 11:23 am

    No problem! Thank YOU for the great recipes. This was the first one I tried but not the last!! (the longer is to translate the ingredients into grams since I haven’t cups to measure the ingredients^^ but it’s worth the pain!)
    Annabelle

  17. Donnie Espinosa — May 5, 2016 at 5:18 pm

    Oh my goodness! Thank you for sharing! I’ve been looking for the perfect dessert for my mother’s day dinner and these are it. Combined two of my mom’s favorite things. I’m going to make a couple dishes I found on here https://www.homeyou.com/14-mothers-day-recipes-your-mom-will-love and top it off with these. 

    • Jamie — May 6th, 2016 at 10:50 am

      That sounds wonderful, Donnie! I hope your mother has a great Mother’s Day!

  18. Afsaneh — May 7, 2016 at 11:38 am

    Can I use a 9 inch round spring form pan? I don’t have a 9×9 pan. I have an 8×8. 

    Thanks

    • Jamie — May 9th, 2016 at 11:26 am

      Hi, Afsaneh! You could use a 9 inch springform pan, and you can even use the 8×8 pan, just adjust the cooking time and let them cook a bit longer. I hope you enjoy them!

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