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Sliced cheesecake brownies drizzled with melted chocolate on a piece of parchment paper.

Cheesecake Brownies

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These Cheesecake Brownies are made with a fudgy brownie layer and a super smooth, creamy cheesecake layer. The perfect easy recipe for girl's night or any occasion! 
Course Dessert
Cuisine American
Keyword bars, brownies, cheesecake
Prep Time 35 mins
Cook Time 45 mins
Cooling time: 6 hrs
Total Time 7 hrs 20 mins
Servings 24 squares
Author Danielle


For the brownie layer:

  • 1 cup (230 grams) unsalted butter , melted and slightly cooled
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1 cup (85 grams) unsweetened cocoa powder
  • 1/2 teaspoon salt

For the cheesecake layer:

  • 3 packages (8-ounces each) PHILADELPHIA Original Cream Cheese , softened to room temperature
  • 1/2 cup (120 grams) sour cream , room temperature
  • 2/3 cup (135 grams) granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: 2 ounces semi-sweet chocolate , melted


To make the brownie layer:

  • Preheat oven to 350°F (177°C). Line a 9x13 baking pan with aluminum foil or parchment paper, spray with nonstick cooking spray, and set aside.
  • In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined. Sift in the flour, cocoa powder, and salt and mix until just combined.
  • Pour the brownie batter into the prepared pan and smooth it out into one even layer. Bake at 350°F (177°C) for 20-22 minutes or until the top of the brownies are just set.
  • Remove from the oven and set aside to cool for 5-10 minutes while you prepare the cheesecake layer. Keep oven temperature at 350°F (177°C).

To make the cheesecake layer:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the PHILADELPHIA Cream Cheese and sour cream together until smooth.
  • Then mix in the sugar and vanilla until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Mix in the eggs, one at a time, on low speed until each one is just combined.
  • Pour the cheesecake filling on top of the brownie layer and spread it into one even layer.
  • Return to the oven and bake 350°F (177°C) for 25-30 minutes or until the edges of the cheesecake are set, but still slightly jiggly in the center.
  • Remove from the oven and cool completely on a wire rack, then cover tightly and refrigerate for 3-4 hours or until the bars are completely chilled.
  • Cut into squares, drizzle with the melted chocolate, and place back in the refrigerator for 10-15 minutes or until the chocolate is firm, then serve and enjoy.


Storage Instructions: Store bars in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions: Bars will freeze well for up to 3 months, thaw overnight in the refrigerator. I suggest drizzling them with melted chocolate the same day you plan to serve them.
Room Temperature Ingredients: It's best to use room temperature ingredients for this recipe, I suggest sitting everything out ahead of time to come to room temperature before getting started.
Cream Cheese: I recommend using bricks of Philadelphia Cream Cheese for best results.