Cheesecake Brownies Recipe


You can add a cream cheese filling to any brownie mix.  There are two ways to do this: either swirling the cream cheese filling through the brownie batter or putting a cream cheese layer over the brownie batter to make a layered dessert.  We’ll describe both ways.

Swirled Cream Cheese Brownies

1 brownie mix
2 8-ounce packages of cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 large egg yolks

Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.

  1. Mix the brownie batter according to mix instructions. Set aside.
  2. For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat in. Add the egg yolks and beat until smooth. Set aside.
  3. Pour half of the chocolate batter into the prepared pan. Spoon half of the cream cheese filling onto the batter in pools. Pour the rest of the chocolate batter over the cream cheese pools. Spread smooth. Spoon the remaining cream cheese filling in pools over the top of the brownie batter.
  4. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
  5. Bake for 35 to 40 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.

Layered Cream Cheese Brownies

This method makes a cream cheese dessert with a brownie crust.

1 brownie mix
2 8-ounce packages of cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 large egg yolks

Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.

  1. Mix the brownie batter according to mix instructions. Set aside.
  2. For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat in. Add the egg yolks and beat until smooth. Set aside.
  3. Pour half of the chocolate batter into the prepared pan. Spoon half of the cream cheese filling onto the batter in pools. Pour the rest of the chocolate batter over the cream cheese pools. Spread smooth. Spoon the remaining cream cheese filling in pools over the top of the brownie batter.
  4. Hold a table knife or spatula vertically and cut through the batters just until the two batters are swirled together. Do not over mix.
  5. Bake for 35 to 40 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.
Print