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stacked square slices of brownies with a layer of cheesecake on top
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5 from 57 votes

Cheesecake Brownies

Delicious brownies with a yummy cheesecake swirl topping!
Prep Time30 minutes
Cook Time50 minutes
Chill Time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 brownies
Calories: 581kcal
Author: Dorothy Kern
Cost: $8


Brownie Layer:

  • 4 ounces (113g) unsweetened baking chocolate, coarsely chopped
  • ¾ cup (170g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (124g) all-purpose flour

Cheesecake Layer:

  • 16 ounces (452g) cream cheese, room temperature
  • ½ cup (123g) sour cream, room temperature
  • 2 large eggs room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F. Line a 9x9-inch square pan with foil and spray with nonstick cooking spray.

Make the brownies

  • Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
  • Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in 3 eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
  • Spread brownies in prepared pan and set aside.

Make the cheesecake

  • Beat cream cheese with sour cream until smooth, then beat in 2 eggs, sugar and vanilla.
  • Pour mixture over the top of the brownies in pan. Use a butter knife or a long skewer to swirl the brownies.
  • Bake for 50-55 minutes, or until slightly puffed and no longer glossy (will be light golden around the edges of the foil). Cool completely at room temperature then chill for at least 4 hours before slicing and serving.
  • Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.


It’s very important that your cream cheese, sour cream, and eggs are room temperature before you make the cheesecake mixture to avoid lumps.


Serving: 1serving | Calories: 581kcal | Carbohydrates: 66g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 250mg | Potassium: 230mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1038IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 3mg