For those who read food blogs frequently, I’m sure you’ve had this happen to you.  You see a recipe posted on a blog, think it looks good, and then find yourself thinking about it again and again (and again…) over the next several days.  That is what happened to me when I first saw this recipe.  Of course with cheesecake and brownies, how can you go wrong?  I planned to make it several times but life and other fancier, more exciting recipes got in the way.  Last week I finally got around to making them and they were excellent, as expected.  A nice fudge brownie base swirled with a cheesecake topping.  My only issue was that the brownie batter was fairly thick and the cheesecake topping was thinner, which made it difficult to swirl the two together.  I did my best but didn’t achieve quite the look I was hoping for.  No matter though, I sent them to work with Ben and they vanished before lunchtime.  My only change next time may be to sprinkle with some extra chocolate chips on top since I can never get enough chocolate :)

Cheesecake Brownies
For the brownies:
6 tbsp. unsalted butter, cut into pieces
4 oz. bittersweet or semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chocolate chips

For the cheesecake topping:
8 oz. cream cheese, at room temperature
1 large egg yolk
5 tbsp. sugar
1/8 tsp. vanilla extract

Line a 9-inch square baking dish with foil, making sure it goes up all four sides.  Mist lightly with nonstick cooking spray.  Preheat the oven to 350 degrees F.  

In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth.  Remove from the heat, then beat in the 2/3 cup sugar.  Mix in the eggs.  Add in the flour, cocoa powder, salt and vanilla and mix just until smooth.  Gently fold in the chocolate chips.  Spread the batter evenly into the prepared pan.

To make the topping, in a separate bowl beat together the cream cheese, egg yolk, 5 tbsp. sugar and 1/8 tsp. vanilla extract until smooth.  Drop in large dollops evenly over the top of the brownie batter.  Use a dull knife or spatula to swirl the cream cheese mixture with the chocolate batter.

Bake for 35 minutes, or until the batter in the center of the pan is just set.  Let cool completely, then lift out with the foil and peel away.  Cut brownies into squares.  (I like to chill before cutting to ensure a clean cut.) 


Source: adapted from David Lebovitz

  • You’re absolutely right–you can’t go wrong with cheesecake and brownies! I tried making cheesecake brownies a long time ago, and the recipe wasn’t as good as I was hoping. I haven’t made them again since then, so I’ll have to give this recipe a try. Yum!

  • I am weak when it comes to sweets like this!! Damn looks good!!

  • bakergirlcreations

    Such a great treat!

  • This looks absolutely delicious! Stuff like this is my weakness…

  • I have yet to try any of David’s non-ice cream recipes… and this looks like a great one to start with!

  • You’re right, chocolate and cheesecake is always a winning combo. These look great, and I think your swirling looks just fine!

  • Those look amazing I am going to have to try those sometime soon!!

  • hareandtortoise

    Even at 7:20am, I want to eat one!!

  • Laura

    I love cheesecake brownies! Yum!

  • 2 of my favorites right on top of each other! How could that be anything but a Wonderful Idea?! :D

  • Saw this on foodgawker and just had to tell you how absolutely sinfully deelicious these look. They would disappear in my home in seconds!

  • I made these tonight…fantastic!!

  • These look delicious. Martha has a has a similar item on the last page of her magazine this month. Her stuff always look great but the recipes are never that great, so I am going to try yours!

  • Kelli

    I made these yesterday & brought some into work to share. They are sooo tasty and everyone loved them. Thanks for sharing! Can’t wait to try making even more of your cheesecake recipes.

  • cameryn

    Annie do you think it would be okay to double these and make them in a 9×13 pan or should I just make two batches?

  • Annie

    That should be fine. I do that frequently with brownie recipes.

  • woaw. JUST WOW.

  • Zara

    After trying these out a few weeks ago these have already become a firm favourite. Last week I made a double batch for my boyfriend’s mom – they disappeared very quickly!