Cheesecake Brownies

Desserts, Recipes

Rich fudgy brownies with a sweet tangy cheesecake layer on top. Your cheesecake and chocolate lovers will rave about this delicious dessert 🙂 You DON’T want to miss this treat!

Cheesecake Brownies

  • Servings: 8-12
  • Difficulty: easy
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For the brownies-

  • 1 stick melted butter
  • 1 1/4 cup white sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon ground instant coffee
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup all purpose flour
  • 1/3 cup dark unsweetened cocoa powder (I used Hersheys)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Chocolate chips for topping – if desired

For the cheesecake topping-

  • 1 8oz package cream cheese (softened at room temperature)
  • 1/3 cup white sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg (room temperature)*
  • pinch of salt


1.) Preheat the oven to 350 degrees F, and line a 9×9 baking sheet ( you can also use 8×8) with parchment paper. If you don’t have parchment, make sure to grease the pan really well then dust with flour. We want to make sure nothing sticks!

2.) In a medium sized bowl mix the melted butter, sugar, vanilla, coffee, and eggs. Mix everything until its nice and smooth. Add the flour, cocoa powder, baking powder, and salt and fold with a spatula until everything is mixed. The batter will be nice and thick.

3.) Pour the brownie batter into your baking sheet and spread it around with your spatula. Set it aside while you make the cheesecake layer.

4.) In a bowl whisk the softened cream cheese, and sugar until light and fluffy then add in the vanilla, egg, and salt. Whisk everything together until its smooth and silky and pour it on top of the brownie batter.

5.) Top the cheesecake brownies with extra chocolate chips on top or melted chocolate and create swirls with a toothpick. Bake at 350 degrees F for 10 minutes then turn the heat to 325 degrees F and bake for 35 minutes. Do not miss this step!

*Please note* – you can short cut the room temperature egg by placing it in warm water a couple of minutes while you beat the cream cheese and sugar or let it sit at room temperature at least 1 hour.



Jim’s Cheesecake

Desserts, Recipes

I’ve made this cake for as long as I can remember. I named this one after my husband since it’s his favorite cake! It’s so divine, decadent, and full of flavor. If you ever have a bad day, just have a slice of this and you’ll have the best day of your life. It’s so good! It’s a favorite. You just can’t beat cheesecake.

Jim's Cheesecake

  • Servings: 12
  • Difficulty: moderate
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Yields 12 Slices


For the crust:

  • 1 3/4 Cup Graham Crust
  • 1/4 Cup Granulated Sugar
  • 1/4 tsp Salt
  • 1/3 Cup Melted Butter

For the Cheesecake:

  • 3- 8 oz Packages of Softened Cream Cheese
  • 1 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 1 Cup Sour Cream
  • 3 Lemon Juice
  • Zest of Two Lemons
  • 1 Tablespoon Flour
  • 1/4 tsp Salt

For the Berry Topping:

  • 1 Cup Frozen or Fresh Berries
  • 2 Tablespoons Sugar
  • Juice of Half of a Lemon



  1. Preheat the oven to 350 degrees. Fill a large and steep baking sheet with water half way through ( it doesn’t need to be hot). This will be the water bath that prevents the cheesecake from cracking (optional but recommended).
  2. In a blender or food processor blend the graham crackers and sugar, and salt.
  3. Pour the ground cracker mix in a bowl and mix with the melted butter.
  4. Mix everything together until combined, and press it into your 9″ springform pan.


  1. Beat the softened cream cheese, sugar, sour cream, and vanilla until creamy about two minutes.
  2. Add the eggs one at a time on low speed until combined. Bump the speed to medium for another two minutes until everything is creamy and completely combined.
  3. Pour the batter into the 9″ springform pan on top of the crust, and place the springform pan on top of the large baking sheet that you filled with water.
  4. Bake for 1 hour – 1 hour 10 minutes. Let it cool completely, then refrigerate for at least 6 hours or overnight then top it with the berry topping.

Berry Topping

  1. While the cheesecake is baking, make the topping! In a small saucepan heat the berries, sugar, and lemon on medium heat until it starts to bubble and thicken up. This should take about 6-8 minutes. Pour your berry topping into a separate bowl until you’re ready to top the cheesecake.


❤ Hilda