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Decadent Brownie Cheesecake Recipe: Fudgy Chocolate Cheesecake

These brownie cheesecake bars combine two favorite desserts in one. A fudgy brownie base—made from scratch or with a boxed mix—is topped with a smooth, creamy cheesecake layer for a truly decadent treat.

A slice of brownie cheesecake bars topped with cherry pie filling. They have a fudgy brownie bottom and a layer of creamy cheesecake on top.Save this Brownie Cheesecake Recipe on Pinterest

This brownie-bottom cheesecake might be my new favorite dessert. The base is a fudgy chocolate brownie that satisfies chocolate lovers, while the topping is a silky, slightly tangy cheesecake. The contrast between the rich brownie and the tangy cheesecake is exactly what makes this dessert so irresistible.

If you can’t choose between chocolate cheesecake and a classic cheesecake, this brownie cheesecake gives you the best of both worlds.

I’d been thinking about making cheesecake for weeks, so when I found cream cheese on sale I knew it was time to experiment. After a few tries, here’s a straightforward method to make these brownie cheesecake bars.

Overhead view of a slice of brownie cheesecake bars topped with cherries. With a bowl of cherry topping in the background.Brownie Cheesecake Recipe

Here are the details that make this recipe work well every time.

The brownie layer is fudgy and simple, using melted butter and cocoa powder so you don’t need any unusual ingredients.

  1. Melt the butter, then stir in the sugar and cocoa powder until smooth.
  2. Add vanilla and eggs, mixing until combined.
  3. Fold in the flour and salt gently to keep the batter fudgy.
  4. Pour into a lined 9×13-inch pan and bake 15–20 minutes until the top looks set but still shiny and slightly wobbly. Remove from the oven.

You can also use a boxed brownie mix: prepare it according to package directions, pour into the prepared pan, and bake until the top is set as described above.

While the brownie layer bakes, prepare the cheesecake layer. The most important rule for a smooth cheesecake is to use room-temperature ingredients. That helps prevent lumps and reduces the need to overmix, which can cause cracks by incorporating too much air.

  1. Beat the cream cheese and sugar until soft and smooth.
  2. Mix in the sour cream, vanilla, cornstarch and a pinch of salt, then scrape the bowl.
  3. With the mixer on low, add the eggs one at a time and mix just until combined.

Once the brownie layer is out of the oven, keep the oven on. Spoon the cheesecake batter over the warm brownie, spread gently and return the pan to the oven.

Bake the cheesecake for about 30–35 minutes, until the top appears set but the center still has a slight wobble when nudged. This ensures a creamy center without overbaking.

To prevent cracks, cool the cheesecake slowly: turn off the oven, crack the oven door, and let the pan cool inside for about 30 minutes. Then remove and let it come to room temperature. Finally, wrap the pan and chill in the refrigerator for at least 4 hours or overnight—chilling improves both texture and flavor.

Top your cheesecake with cherry pie filling or fresh fruit. It tastes delicious and covers cheesecake cracks.

If your cheesecake does develop cracks, don’t worry—spread cherry pie filling, whipped cream, or fresh berries over the top and the cracks will disappear under a delicious garnish.

A slice of brownie bottom cheesecake with a bite taken out of it.Save this Brownie Cheesecake Recipe on Pinterest

Why you’ll love this recipe:

  • Fudgy chocolate brownie base
  • Creamy, tangy cheesecake topping
  • Two desserts in one—easy to slice and serve

It’s truly indulgent and perfect for sharing.

A slice of brownie cheesecake bars topped with cherry pie filling. They have a fudgy brownie bottom and a layer of creamy cheesecake on top.

Brownie Cheesecake

By: Fiona Dowling
These brownie cheesecake bars are the best of both worlds. The base is a chocolate brownie – either made from scratch or with a box mix. Then there’s a layer of smooth, creamy cheesecake.
Prep: 30 minutes
Cook: 50 minutes
Total: 5 hours
Servings: 18 pieces

Ingredients

Brownie Layer*

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup flour

Cheesecake Layer

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 tablespoon cornstarch
  • 4 large eggs

Instructions

Make the Brownie

  • Preheat the oven to 325°F (163°C).
  • Line a 9×13-inch baking pan with aluminum foil and lightly grease.
  • In a large bowl, mix together the melted butter, sugar, cocoa powder and salt.
  • Stir in the vanilla extract and eggs until combined.
  • Gently fold in the flour until just incorporated.
  • Pour the batter into the prepared pan and bake 15–20 minutes, or until the top is just set but still shiny and slightly wobbly. Remove from the oven.

Make the Cheesecake

  • While the brownie bakes, prepare the cheesecake layer.
  • Beat together the cream cheese and sugar until soft and smooth.
  • Mix in the sour cream, vanilla and cornstarch. Stop the mixer and scrape down the bowl.
  • With the mixer on low, beat in the eggs until just combined—do not overmix.
  • Spoon the cheesecake batter over the baked brownie layer and spread evenly. Be careful—the pan will be hot.
  • Return to the oven and bake 30–35 minutes, until the top is set but the center still has a slight wobble.
  • Turn off the oven, crack the door open, and cool the pan in the oven for 30 minutes.
  • Remove the cheesecake and cool to room temperature. Wrap and chill in the fridge at least 4 hours or overnight.
  • Slice and serve topped with pie filling, whipped cream, or fresh fruit.

Notes

*If using boxed brownie mix, prepare according to package directions and continue with the cheesecake steps once the brownie layer has partially baked.

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