Cheesecake-Topped Brownies

July 11, 2015
2 Ratings
Photo by Posie Harwood
  • Makes one pan
Author Notes

Adapted from Eagle Brand, these excellent cheesecake brownies consist of a rich fudge brownie layer topped with an ultra-simple cheesecake that uses sweetened condensed milk. —Posie (Harwood) Brien

What You'll Need
  • For the brownie layer:
  • 4 eggs
  • 1 1/4 cups Dutch-processed cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 1 tablespoon vanilla
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 1/2 cups flour
  • 1 3/4 cups semisweet chocolate chips (or bittersweet chocolate chips)
  • For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon cornstarch
  • 14 ounces sweetened condensed milk
  • 1 egg
  • 1 tablespoon vanilla
  1. Preheat your oven to 350° F. Grease an 9x9" pan (if you want less thick brownies, use a 9x13" pan).
  2. Make the brownies: In a medium bowl, beat the eggs with the cocoa powder, salt, baking powder, espresso powder (if using), and vanilla. Beat for a few minutes until well combined.
  3. In the microwave or in a saucepan over medium heat, melt the butter with the sugar and stir until the sugar dissolves. Add the hot sugar and butter mixture to the bowl with the cocoa mixture. Stir to combine well. Add the flour and chocolate chips and mix well until shiny.
  4. Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes—the crust should be just set, but the brownies shouldn't be cooked through.
  5. While the brownies bake, make the cheesecake layer. In a large bowl or stand mixer, beat together the cream cheese, softened butter, and cornstarch. Slowly add the condensed milk, egg, and vanilla and mix until very well combined.
  6. When the brownies have finished their first bake, remove them from the oven and pour the cheesecake batter over the top. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is just beginning to brown. Let cool, then slice.

See what other Food52ers are saying.

  • Krf
  • Christina Deemer
    Christina Deemer
  • Patricia Chandler-Newport
    Patricia Chandler-Newport
  • Bonnie Pozarlik
    Bonnie Pozarlik
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

12 Reviews

anne7hall April 6, 2020
I know this recipe was posted a couple of years ago, but I just made it today. We are in the days of COVID-19 self-isolation and these were exactly the comfort food I needed. Great recipe! I’m g/f so I used my own g/f brownie recipe and topped them with your cheesecake recipe. I baked them in a muffin tin so we could all have edges. These were delicious!! Thanks.
Jennifer May 26, 2017
I was just wondering can you use boxed brownie mix or do you have to make the mix yourself
Bonnie P. December 8, 2018
I used Ghiradelli brownie mix with chocolate chunks, I added walnuts and dished the batter in individual cups to even out the servings. I baked for 45 minutes at 325 degrees Fahrenheit quite tasty
Krf November 24, 2015
These were good, but there was waaaaay more brownie batter than cheesecake. I'd probably halve the brownie ingredients or double the cheesecake depending on how many I'd like to make next time.
Krf November 24, 2015
Forgot to mention: I ended up baking them in a 9'x9' pan, but used large muffin tins for the rest of the brownie batter.
Christina D. July 30, 2015
I made these last week and have a few notes:
1) I used a 9 x 13 pan. I don't think the brownies were too thin.
2) I don't remember the baking times, but I was remember that they actually weren't too far off the times in the recipe.
3) The brownies freeze well. I froze individual servings wrapped in plastic wrap and foil and then put the servings in a plastic bag. I take individual servings to work as a treat and put them serving in the refrigerator to defrost. The brownie is ready by lunchtime.

This is a great recipe and I will make it again. Thank you for posting it, Posie! :-)
lumberqueen July 22, 2015
If I use a 9x13 pan, what are your thoughts on baking time? I use an almost identical brownie recipe from King Arthur flour. They bake for 28-30 minutes total in a 9x13. I'm afraid the brownie part will be rock hard/dry as hell if I bake an additional 25-30 minutes with the cheesecake layer on after the initial bake. My gut says bake 15-20 first and another 15-20 with the cheesecake layer. Any thoughts?
Patricia C. July 22, 2015
You would have to experiment, but adding the cream cheese layer helps keep the brownie moister. That being said, I think your layers would be too thin in a 9x13. The 9x9 would be perfect, although bake maybe 5 min less each time?
Bob R. July 22, 2015
I had the same problem at Patricia, and the final result was that the brownie layer was three times as thick as the cheesecake layer; completely unlike the photo accompanying the recipe. If I make this again I will just cut all the brownie ingredients in half.
Patricia C. July 21, 2015
Use a 9X9 square pan, not 8". Brownie layer cooks up all the way to the top of the smaller pan and leaves no room for cheesecake layer. I scooped off the top half at 20 minutes and put it back in to bake a few minutes before adding the top layer. Here's hoping it works.
Posie (. July 21, 2015
Ah, sorry Patricia! I used a smaller pan because I like thicker brownies and had no trouble. I'll update the recipe keeping in mind your comment!
Patricia C. July 22, 2015
No worries. They turned out awesome. I added fresh raspberries on top and it was a truly fantastic dessert.