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Cheesecake Brownies

You'll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavour and makes for a balanced bite.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 16 Pieces


  • 225 g Butter, melted
  • 220 g Dark chocolate
  • 75 g Cocoa powder
  • 200 g Caster sugar
  • 200 g Brown sugar
  • 30 ml Shot of expresso
  • 2 Eggs
  • 1 Egg yolk
  • 130 g Plain flour
  • 1 tsp Salt

Cheesecake Topping

  • 450 g Cream cheese, room temperture
  • 100 g Caster sugar
  • 2 Egg
  • ½ tsp Salt
  • 50 g Sour cream


Brownie Mixture

  • Melt the butter and plain chocolate in a bowl over a pan of simmering water. Stir together until smooth.
  • Add in the cocoa powder and salt and mix until fully incorporated.
  • Add in both of the sugars, then add in the eggs, egg yolk and coffee, mix until smooth.
  • Sieve in the flour and fold the mixture until there is no white streaks left.
  • Pour the brownie batter in the baking sheet and spread to the corners. Leave 4-5 tbsp behind for the chocolate swirls.

Cheesecake Topping

  • Mix the room temperature cream cheese and sour cream in a stand mixer fitted with a whisk attachment until smooth.
  • Reduce the speed and add in the sugar, salt and the eggs
  • Add the cheesecake mixture to the brownie base, and swirl in the remaining brownie mixture with a tooth pick.
  • Bake in a preheat oven at 170°C for 45 minutes. All to cool fully in the tin once baked before removing and slicing.
Keyword baked cheesecake, brownies, cheesecake, chocolate