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Close-up detail of a cheesecake brownie square showing the fudgy layers and ganache topping
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Cheesecake Brownies with Chocolate Ganache

Fudgy, rich cheesecake brownies with a creamy swirled cheesecake layer and a silky chocolate ganache topping. The ultimate crowd-pleasing dessert bar.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12 brownies
Author: Everyday Kitchen Recipes

Ingredients

For the brownie layer:

  • 2 1/2 cups sugar
  • 1 1/4 cups unsalted butter melted
  • 1 3/4 cups cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For the cheesecake layer:

  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the ganache topping:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

Brownie Layer

  • Preheat the oven to 325°F. Line a 13x9 pan with parchment paper, leaving overhang on the sides for easy removal.
    Melted butter, sugar, and cocoa powder whisked together in a bowl
  • In a medium bowl, whisk together the sugar, melted butter, and cocoa powder until fully combined and smooth.
    Melted butter, sugar, and cocoa powder whisked together in a bowl
  • Add the eggs and vanilla. Mix well, scraping down the sides of the bowl often.
    Eggs and vanilla being added to the brownie batter
  • Add the flour, baking powder, and salt. Mix until just combined — do not overmix.
    Flour, baking powder, and salt mixed into the brownie batter
  • Transfer the brownie batter to the prepared pan and spread into an even layer. Set aside.
    Brownie batter spread evenly in a parchment-lined 13x9 pan

Cheesecake Layer

  • In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream on medium speed until completely smooth with no lumps, about 2 minutes.
    Cream cheese and sugar creamed together in a stand mixer bowl
  • Add the egg and vanilla. Mix well, scraping down the sides often, until silky and uniform.
    Egg and vanilla added to the cheesecake mixture
  • Dollop the cheesecake mixture over the brownie batter in large spoonfuls. Use a butter knife or skewer to swirl the two layers together with a gentle figure-eight motion. Do not over-swirl.
    Cheesecake mixture dolloped over brownie batter and swirled with a butter knife
  • Bake at 325°F for 40–50 minutes, or until the center is set and a toothpick inserted in the brownie portion comes out with just a few moist crumbs. Cool completely to room temperature.
    Baked cheesecake brownies cooling in the pan with set center

Ganache Topping

  • Combine the chocolate chips and heavy cream in a microwave-safe bowl.
    Chocolate chips and heavy cream combined in a bowl for ganache
  • Microwave for 60 seconds, then stir until fully melted and smooth. If needed, microwave in 15-second bursts, stirring between each.
    Smooth chocolate ganache after microwaving and stirring
  • Pour the ganache over the cooled brownies and spread into an even layer. Allow to set at room temperature or refrigerate for 30–45 minutes.
    Ganache being spread evenly over the cooled cheesecake brownies
  • Once set, lift the slab out using the parchment overhang. Slice into squares with a sharp knife, wiping the blade clean between cuts.
    Finished cheesecake brownies with set ganache, cut into squares

Notes

Store in an airtight container in the refrigerator for up to 3 days. For the cleanest cuts, chill the brownies fully before slicing and wipe the knife clean between each cut. These brownies are even better on day two — the layers set up more firmly and the flavors deepen overnight.
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