Chunky Cheesecake Brownies Recipe -
Chunky Cheesecake Brownies Recipe
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Chunky Cheesecake Brownies
Decadent, rich, chocolaty dessert that's a combination of brownies and cheesecake See more
  • READY IN 55 mins

Chunky Cheesecake Brownies

Recipe by  

"Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2007

These are so good! The first time I made these brownies I forgot to add the flour for some reason but they turned out moist, rich and very yummy. The second time I made them I remembered to add the flour and they still turned out rich and yummy but slightly dense. I'm going to have to say I liked it better flourless but either way it is so good. Instead of melting the chocolate and butter over the stove I just put it in the microwave for 30 seconds, stirred it and then put it in for 20 more seconds and it was the perfect consistency-much faster and easier.

Most Helpful Critical Review
Feb 07, 2011

i think it was the chocolate, but i like the out of the box chessecake brownies better. i know everyone says they love these, but they just weren't a hit.

Mar 08, 2008

These are absolutely wonderful! I made them as is except I cut the sugar for the brownie part to 1/4 cup per another reviewers suggestion. I also made them in a 12 cup muffin pan lined with baking cups (makes clean up, etc. super easy). I spread a rounded teaspoon of the brownie mix on the bottom, then spread out the cheesecake mix evenly amongst the cups, then topped with remaining brownie mix and swirled the tops a bit with a knife. This baked up just like cupcakes! I bet they would taste awesome with a cream cheese frosting or something. Another good thing is that this recipe is really easy, versatile, inexpensive and doesn't require a lot of ingredients - I had everything but the cream cheese and chocolate chips already. Also, can be made to your own liking - the possibilities for flavor combinations is endless. Maybe next time I'll try white chocolate chips, or butterscotch. Or flavor the cheesecake. The only thing that I didn't like was the chocolate somewhat over powered the cheesecake. I'll cut back on the amount of chips in the cheesecake next time. Baked for 25 mins, although I think they could of used a few more minutes. Thanks for the recipe - will make these again and again!

May 29, 2007

I made it with half of the sugar and did not add any chips to a cream cheese mixture. Turned out tasty and still quite sweet. I also used whole wheat flour instead of white. I gave it 4 stars as the original recipe is way too sweet for my taste.

Feb 04, 2008

I made these at 10 pm one night and had them all mixed up and baked in under an hour. Not too much trouble for great brownies, I'd say. Just loved these. I took them to a superbowl get together and everyone was really glad I had made two pans! I followed the recipe to the "t" on these, except for melting the chocolate chips and butter in the microwave. One thing I might do is decrease the amount of choc. chips in the cheesecake part, as that was a little overpowered, but no complaints from anyone.

Mar 26, 2008

Phenom brownies! I used dark chocolate chips rather than semi-sweet. I melted the chips and butter in the microwave for 1 min, stirred it, then another 10 seconds - much easier. I baked it for about 40 min. I did not change any measurements. I thought these were the best brownies I'd ever made. They were very rich, so 16 pcs from the square pan was ideal.

Feb 10, 2011

These are sooooo good! The perfect consistency and sweetness. A great combo and a new favourite recipe!!

May 07, 2007

This is an excellent recipe! They were excellent warm, and they were just as good the next day. They have the perfect mixture of the sharp cheesecake taste and the sweet brownie taste in a soft, smooth texture. Overall, excellent! Thanks for the recipe!!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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