This is a variation of my Perfectly Fudgy Brownie that adds a delicious layer of one of my other favorite desserts: cheesecake!! When I worked at the bakery years ago we would always make brownies differently each time, whether it be with toasted hazelnuts, almonds, raspberries, or my personal favorite twist: cheesecake! They would always sell out quickly (that and peanut butter brownies, which will surely come to this blog in due time). This is the same cheesecake filling recipe I used years ago, which I found in Baking Illustrated, one of my favorite baking resources by America’s Test Kitchen. It’s perfectly creamy and thick and holds a perfect ribbon when swirled into brownie batter. If you’d like to watch the video recipe, here it is on my IGTV!

Recipe Notes: If you’ve made my brownies before, first, thank you! Second, please note that my OG recipe called for an 8x8 square pan. This one calls for a 9x9 because there’s a bit more batter and when I was testing it wouldn’t bake through fully in the 8x8 without browning on top. If you only have a 9x13 you can double this recipe and proceed as written, just expect maybe 5ish minutes longer bake time. As always with my brownie recipe, look for cracks in the top and a risen center to know when they’re done. Cool completely before cutting, or I promise you they will fall apart.

cheesecake brownies

brownie batter:
1 prepared recipe Perfectly Fudgy Brownies

cheesecake filling:
8oz cream cheese, room temperature
1/4 cup sugar
1 egg yolk
1 teaspoon vanilla paste (or extract)
Pinch salt

1. Preheat the oven to 350º, then lightly grease and line a 9x9” pan with parchment paper.

2. Prepare the brownie batter according to the recipe.

3. To make the cheesecake filling, place the cream cheese, sugar, and a pinch of salt in the bowl of a stand mixer and mix on medium speed for 3 to 5 minutes, until creamy and smooth. Scrape down the sides and bottom of the bowl and add the egg yolk and vanilla paste. Mix again on medium speed until combined.

4. Place half of the brownie batter in the 9x9” pan and spread into an even layer. Dollop about half of the cheesecake mixture randomly over the batter. Swirl it in with a knife, then cover with the remaining brownie batter and spread it to cover all of the cheesecake. Finally, top with what’s left of the cheesecake and swirl it in again.

5. Bake the cheesecake brownies in the preheated oven for 30-34 minutes, until risen and puffy in the center and beginning to crack on the surface. Cool completely before slicing.

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