Chocolate Chip Cheesecake Brownies

DECEMBER 1! It’s here. The start of a month where calories don’t count and cookie swaps are acceptable every day of the week! I figured we should kick things off with a bang and have some Chocolate Chip Cheesecake Brownies.

Chocolate Chip Cheesecake Brownies from (@whatsgabycookin)

First – a few announcements! I’m hosting actual REAL LIFE cookie swaps on the 7th in Seattle and the 12th in New York City!! Stay tuned for Seattle details but the NYC deets are in the link! There will be cookies and champagne and it’s gonna be awesome! Come hang, eat some food, bring some cookies if you feel up for it, and let’s do this! Okay – not to these Chocolate Chip Cheesecake Brownies.

Chocolate Chip Cheesecake Brownies from (@whatsgabycookin)

I used to make cheesecake brownies all the time in college – but for some reason I haven’t made them as obsessively recently. Never fear, this is no longer the issue! What I love most about cheesecake brownies is that the swirled cheesecake layer perfectly evens out the rich decadent brownies on the bottom making it a perfectly balanced bite. Add a few sprinkles of chocolate chips  and your friends will be begging you to make more!

Chocolate Chip Cheesecake Brownies

Yield: Makes 16

Chocolate Chip Cheesecake Brownies


  • 4 ounces unsalted butter (8 tablespoons)
  • 3 ounces bittersweet chocolate, chopped
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose flour
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup white sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper and then spray with baking spray. Set aside.
  2. For the Brownies: Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted. Remove from the heat and whisk in the sugar, eggs and vanilla. Add the flour and carefully combine. Transfer to the parchment lined baking pan and set aside.
  3. For the Cheesecake: In a food processor, combine the cream cheese, sugar, egg yolk, and vanilla and whip together until there are no lumps.
  4. Using a spoon, drop pieces of the cheesecake batter on top of the brownie batter. Then using a knife, swirl the two batters together until you have a marbled effect.
  5. Sprinkle with the chocolate chips.
  6. Transfer baking dish to the oven and bake for 30-33 minutes.
  7. Once baked, remove from oven and let cool for at least 2 hours. (Refrigerate to speed this process up if needed)

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  1. i’m sort of a polka dot fanatic and the dishes caught my eye before the recipe did! Absolutely love them and please please let us know when your Mom is opening up her shop – one of a kind dishes are the best. Thank you!

  2. I lived in Austin and miss it A LOT! Coincidentally, I have a hankering for cheesecake brownies and have my cream cheese sitting on the counter. You’re mom’s dishes would look so adorable on my table. They will get alot of use at my home. I’m sure wherever they land, they will be well loved. Sincerely, MaXINE

  3. Hi Gaby – I don’t have a food processor. I have a Kitchenaid stand mixer with a whisk attachment. Will that work for the cheesecake part of this recipe?

  4. Hi Gabby! My mom used to make something similar, but as individual cupcakes/muffins. I’m wondering if I cook your recipe in that type of pan, would it change the baking time?

    1. yes it would totally change the baking time! So if you make it in the muffin tin, keep your eyes on it since it won’t need to bake for so long

  5. Made these last night for a dinner party and they were amazinggggg. And pretty darn easy to make as well. Definitely a keeper!

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