These cheesecake brownies are a luxurious treat, with layers of fudgy brownies, rich cheesecake, creamy chocolate frosting and crunchy pecans.
Layered Cheesecake Brownies
These decadent cheesecake brownies are a combination of my two favorite desserts: brownies and cheesecake, with the addition of a rich fudging frosting. Yes, these are every bit as rich and chocolate-y as they sound!
With both brownies and fudge icing, there is SO much chocolate flavor! This is the perfect dessert for chocolate lovers, though I do recommend you share with a crowd so you aren’t tempted to eat them all. Just sayin’ from experience!
One look at the ingredient list is proof how amazing these brownies will be. How can you go wrong with two kinds of chocolate, sweetened condensed milk, butter, and two kinds of sugar?
My family and I love a great dessert and when our family gathers together, I like to make something special to share with the people I love. And these cheesecake brownies add a special touch to the end of a meal.
I’m a believer that if you are going to have a treat—have something homemade and delicious. A small square of our cheesecake brownies will satisfy your craving for chocolate. And that creamy cheesecake layer takes the whole thing to the next level!
Ingredients
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Brownie Layer
- ¼ cup unsalted butter
- 2 ounces of unsweetened chocolate baking bars
- 2 large eggs
- 1/8 teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup all purpose flour
Cheesecake Layer
- 8 ounces softened cream cheese
- 2 Tablespoons melted butter
- 1 Tablespoon cornstarch
- 1 can condensed milk (8 ounce can)
- 1 egg
- 1 teaspoon vanilla
Chocolate Icing
- 1/3 cup melted butter
- ¼ cup cocoa powder
- ¼ cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Chopped nuts (optional)
Helpful Kitchen Tools
- 9-Inch Square Baking Dish or Baking Pan
- Parchment Paper
- Stand Mixer or Electric Mixer
- Mixing Bowls
Instructions
To Prep: Prepare an 9X9 inch pan by spraying with non-stick baking spray. Cut a 9” wide strip of parchment paper and lay across the pan if you want to lift the brownie cheesecake out for cutting and serving.
Brownie Layer
- Melt the butter and chocolate bars in a microwave safe bowl. Microwave for 30 seconds and stir. Microwave for 20 seconds more and stir again. You’ll see lumps of chocolate but they may smooth out as you stir. If the mixture is not smooth, microwave for 15 more seconds more and stir again. Don’t overheat.
- Beat the chocolate and butter together until the color lightens. You can whisk by hand or use an electric mixer.
- Add the eggs, one at a time, beating after each.
- Add sugar, salt, and vanilla and mix thoroughly.
- Stir in the flour just until incorporated.
- Spread the brownie batter into the prepared pan.
Cheesecake Layer
To Prep: Preheat oven to 300 degrees.
- Use a stand mixer (or hand mixer with a large bowl) to beat the cream cheese, butter, cornstarch, and condensed milk until fluffy.
- Add the egg and vanilla and mix until the cheesecake batter is smooth.
- Pour the cream cheese mixture on top of the brownie layer.
- Bake for 45-50 minutes until light tan in color on top and just firm.
Chocolate Icing
- Prepare the icing as soon as you remove the cheesecake brownies from the oven.
- Using a mixer, beat the butter, cocoa powder, milk, powdered sugar, and vanilla together until smooth.
- Spread the icing on the baked brownies while still hot and in the pan.
- If using pecan pieces, sprinkle on the icing while it is still warm.
- Let the brownies cool completely in the pan.
- Cover with plastic wrap or foil and refrigerate for 6-8 hours, or overnight.
Prep Tips
- Storage – Because these brownies are made with cream cheese, they will need to be refrigerated. Keep covered in pan, or in an airtight container in the fridge for up to 5-5 days.
- Nuts – The original recipe calls for nuts. Either chopped walnuts or pecans would work well. However, you can omit the nuts if you prefer.
- Brownies – If you have time, it’s hard to beat a from-scratch brownie recipe. Our recipe creates a thick, cake-like brownie consistency. You could use boxed brownie mix to save time if you like.
- Chocolate – We used bars of baking chocolate, but you could alternatively use bittersweet baking chocolate chips if that is what you have on hand.
More Layered Dessert Recipes To Try:
Cheesecake Brownies Recipe (Printable Recipe Card)
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Cheesecake Brownies
Equipment
- Stand or hand mixer
- mixing bowl
- 9X9 baking pan
Ingredients
Brownie Layer
Cheesecake Layer
- 8 ounces cream cheese softened
- 2 TB butter
- 1 TB cornstarch
- 1 cup sweetened condensed milk
- 1 tsp vanilla
Chocolate Icing
- 1/3 cup butter
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1 tsp vanilla
- 1/2 cup chopped pecans optional
Instructions
- Prepare an 9X9 inch pan by spraying with non-stick baking spray. Cut a 9” wide strip of parchment paper and lay across the pan if you want to lift the brownie cheesecake out for cutting and serving.
Brownie Layer
- Melt the butter and chocolate bars in a microwave safe bowl. Microwave for 30 seconds and stir. Microwave for 20 seconds more and stir again. You’ll see lumps of chocolate but they may smooth out as you stir. If the mixture is not smooth, microwave for 15 more seconds more and stir again. Don’t overheat.
- Beat the chocolate and butter together until the color lightens. You can do this by hand or by mixer.
- Add the eggs, one at a time, beating after each.
- Add sugar, salt, and vanilla and mix thoroughly.
- Stir in the flour just until incorporated.
- Spread the brownie mix into the prepared pan.
Cheesecake Layer
- Preheat oven to 300 degrees F.
- Use a mixer to beat the cream cheese, butter, cornstarch, condensed milk until fluffy.
- Add the egg and vanilla and mix until smooth.
- Pour the cheesecake mixture on top of the brownie layer.
- Bake for 45-50 minutes until light tan and just firm.
Chocolate Icing
- Prepare the icing as soon as you remove the cheesecake brownies from the oven.
- Using a mixer, beat the butter, cocoa powder, milk, powdered sugar, and vanilla together until smooth.
- Spread the icing on the baked brownies while still hot and in the pan.
- If using pecan pieces, sprinkle on the icing while it is still warm.
- Let the brownies cool completely in the pan.
- Cover with plastic wrap or foil and refrigerate 6-8 hours, or overnight.
Notes
- Storage - Because these brownies are made with cream cheese, they will need to be refrigerated. Keep covered in pan, or in an airtight container in the fridge for up to 5-5 days.
- Nuts - The original recipe calls for nuts. Either chopped walnuts or pecans would work well. However, you can omit the nuts if you prefer.
- Brownies - If you have time, it's hard to beat a from-scratch brownie recipe. Our recipe creates a thick, cake-like brownie consistency. You could use boxed brownie mix to save time if you like.
- Chocolate - We used bars of baking chocolate, but you could alternatively use bittersweet baking chocolate chips if that is what you have on hand.
Nutrition
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