Cheesecake Topped Brownies

This recipe confuses us. Does the cheesecake topping make the brownies more awesome or does the brownie base make the cheesecake more awesome? Help us decide. Either way, it's an incredible edible mashup of two classic desserts.



35 minutes


32 bars




Brownie Base

  • ¾ cup (1½ sticks) Challenge Unsalted Butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1½ teaspoons vanilla
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt

Cream Cheese Topping

  • 2 packages (8 ounces each) cream cheese, softened
  • ½ cup sugar
  • 2 teaspoons lemon juice
  • 2 large eggs
  • 1 ounce (1 square) semi-sweet chocolate, melted


Brownie Base

  • 1

    Preheat oven to 350°F. Butter a 9×13-inch baking pan or two 8×8-inch square pans.

  • 2

    Cream butter and sugars until fluffy.

  • 3

    Beat in eggs and vanilla.

  • 4

    Combine flour, cocoa, and salt. Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended.

  • 5

    Spread mixture into prepared pan.

  • 6

    Bake 15 to 17 minutes or until the center of the brownies are mostly set.

Cream Cheese Topping

  • 7

    Blend cream cheese and sugar until well blended.

  • 8

    Add lemon juice and mix well.

  • 9

    Add eggs mixing just until blended.

  • 10

    Pour cream cheese topping evenly over brownie base.

  • 11

    Drizzle melted chocolate in small pools over the cream cheese topping. Use the tip of knife to drag through the chocolate in a grid pattern. Swirl slightly to give a marbled effect.

  • 12

    Bake 20 minutes or until center is almost set. Cool to room temperature then refrigerate for 4-5 hours. Cut into bars.

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