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+ servings
Stack of 3 baked cheesecake brownie bars with gold fork.
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5 from 2 votes

Cheesecake Brownies

Cheesecake Brownies - easy, no-fail brownies filled with a creamy cheesecake filling. Yum!
Prep Time15 minutes
Cook Time30 minutes
0 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 15
Calories: 415kcal
Author: Sara Smith

Ingredients

For crust:

  • 1 cup of butter salted
  • 1 cup granulated white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all -purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For cream cheese filling:

  • 8 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 egg

Instructions

For Crust:

  •  Preheat oven to 350 F. Grease 9 X 13 inch pan or line with parchment paper.
  • In a bowl, mix the butter, white sugar, and brown sugar together on medium/high speed until fluffy with an electric mixer for bout 3 minutes, scraping the sides of the bowl as necessary.
  • Add 2 vanilla and eggs one at a time, beating well after each addition.
  • In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to creamed butter mixture slowly in batches until combined.
    Save one cup of dough for the top of the bars.
  • Spread remaining dough into the bottom of the 9 x 13 pan in an even layer. Don't bake yet!

For the Cream Cheese Filling:

  • Mix together cream cheese and powdered sugar together with an electric mixer or by hand until smooth and creamy. Add egg and vanilla and mix well. Spread on top of brownie batter.
  •  Drop small pieces of saved brownie dough on top of cream cheese filling, so it looks like a giraffe. You can also make shapes or spell names with the batter.
  • Bake at 350 F for 28-30 minutes, or until filling is set. A little jiggly in the middle is okay! Let cool completely before slicing.
    Or if you like them slightly gooey, serve while slightly warm. 

Notes

Once cooled, store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5. 
NOTE: Glass or thick ceramic pans may take longer to bake (30-35 min) than dark metal pans (25-30 min).

Nutrition

Calories: 415kcal | Carbohydrates: 58g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 314mg | Potassium: 149mg | Fiber: 2g | Sugar: 36g | Vitamin A: 629IU | Calcium: 45mg | Iron: 2mg