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Chocolate cheesecake brownie cake is my favorite dessert mashup when both cravings strike. The combination of dense fudgy brownie swirled with creamy tangy cheesecake means every bite satisfies both chocolate lovers and cheesecake fans. I love how this recipe creates the most beautiful marbled effect and every time I bring it to a potluck the plate is empty in minutes.
The first time I made it was for a family birthday dinner and everyone was wowed by the swirl pattern and how rich every square tasted. Now my family always requests it on special occasions.
Gather Your Ingredients
- Unsalted butter: Provides moisture and a smooth rich texture choose fresh and high quality for best flavor
- Dark chocolate chips or chopped chocolate: Brings deep chocolate flavor use at least sixty percent cocoa for intensity
- Granulated sugar: Makes the brownie base sweet and helps the cheesecake layer stay creamy
- Brown sugar: Adds a hint of caramel note and keeps brownies fudgy
- Eggs: Bind the layers and add richness use large eggs for best results
- All purpose flour: Gives structure but keeps brownie dense sift for lump free mixing
- Cocoa powder: Makes the chocolate flavor even more intense Dutch process is excellent for a darker result
- Vanilla extract: Brings a warm aromatic note choose pure extract over imitation
- Cream cheese: Softened so the cheesecake layer is smooth and lump free choose a block variety for creaminess
- Heavy cream: Adds a luscious silkiness to the cheesecake swirl
How to Make It
- Preheat and Prep:
- Set oven to three hundred fifty degrees Fahrenheit and line an eight inch square baking pan with parchment paper making sure it overhangs for easy lift out
- Melt Chocolate and Butter:
- Combine butter and chocolate in a microwave safe bowl and microwave in thirty second increments stirring between each until melted and glossy then let cool slightly
- Combine Sugars and Eggs:
- Add both sugars to the warm chocolate mixture and whisk together until glossy beat in eggs one at a time mixing until smooth and well combined
- Mix Dry Ingredients:
- Sift flour and cocoa powder directly into the bowl and gently fold the dry ingredients in with a spatula until no flour streaks remain then stir in vanilla extract
- Prepare Brownie Base:
- Pour the brownie batter into your lined pan and spread evenly to the corners with an offset spatula
- Make Cheesecake Batter:
- In a fresh bowl use an electric mixer to beat softened cream cheese and sugar until silky and lump free add one egg heavy cream and vanilla mix until smooth and thick
- Layer and Swirl:
- Gently pour cheesecake batter over brownie base in the pan and use a butter knife or toothpick to swirl the layers together creating a marbled effect if desired
- Bake:
- Place the pan in the oven and bake for thirty five to forty minutes until the edges look firm and the center wobbles just slightly if you want an extra fudgy result pull them when a toothpick has thick moist crumbs
- Cool and Chill:
- Let the cake cool at room temperature then refrigerate for two hours or overnight which lets the layers firm up for clean slicing
- Slice and Serve:
- Lift out using parchment gently slice into squares with a hot wet knife serve chilled and if you wish drizzle with extra melted chocolate or top with berries and whipped cream
My favorite part is the marbled center where brownie and cheesecake meet in one bite and my son still talks about the first time we tasted an edge piece with extra crispy chocolate all around. Sometimes I make extra batter just for that end corner.
Flavor Boosters
In winter add a pinch of cinnamon or espresso powder to the brownie base for warmth. In spring swirl in a spoonful of raspberry purée into the cheesecake layer. During holidays sprinkle crushed peppermint or colored sprinkles just before baking.
Serving Suggestions
Serve chilled straight from the fridge for the neatest slices. These brownies are lovely with fresh berries on the side or a dollop of whipped cream. For a fancy occasion cut in shapes with a round biscuit cutter and drizzle melted chocolate on top. Leftover squares can also be used as the base for an ice cream sundae.
Creative Twists
If you are out of dark chocolate you can use good quality semisweet chocolate instead. For a gluten free version swap the all purpose flour with a measure for measure gluten free blend. Dairy free cream cheese and plant based butter work well for those with dairy allergies. Reduce sugar by a quarter cup if you prefer a less sweet result without changing texture too much.
Every time I make this cake for friends or family it disappears right away. You will love how easy it is to create bakery worthy marbling with classic flavors in every slice.
Frequently Asked Questions About This Dish
- → How do I achieve a fudgy brownie layer?
For a fudgy texture, slightly underbake the brownie base before adding the cheesecake topping and be careful not to overmix the batter.
- → Can I customize the flavor of this cake?
Yes, add espresso powder or orange zest to the brownie layer, or swirl in peanut butter, caramel, or raspberry before baking.
- → What's the best way to slice it cleanly?
Allow the dessert to chill in the refrigerator for at least 2 hours. Use a sharp knife and wipe it clean between cuts.
- → Is it possible to make this gluten-free or dairy-free?
Replace flour with a gluten-free blend and use dairy-free chocolate, vegan butter, and vegan cream cheese for an alternative version.
- → How should I store leftovers?
Keep leftovers covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to one month.
- → What toppings go well with this cake?
Drizzle melted chocolate, add whipped cream, or top with fresh berries to enhance presentation and flavor.