My neighbor Sarah brought these brownie bottom cheesecake bars to our block party last summer, and I watched the entire pan disappear in under ten minutes. People kept asking "Is this a brownie or cheesecake?" and her answer was just a smile and "both." I begged for the recipe, tested it three times that week, and now it's the dessert I make when I need to seriously impress people without actually working that hard. The fudgy brownie layer hits first - dense and chocolatey - then you get that cool, tangy cream cheese layer that somehow makes the chocolate taste even more intense. liam calls them "the fancy brownies that taste like two desserts," which is actually the perfect description.
Why You'll Love These Brownie Bottom Cheesecake Bars
I'm not usually the person who brings impressive desserts to gatherings. My thing is more "shows up with store-bought cookies and nobody judges." But these Brownie Bottom Cheesecake Bars changed my reputation completely, and I didn't even mean for it to happen. The first time I made them was for my mom's birthday because she couldn't decide if she wanted brownies or cheesecake, so I found this recipe and figured I'd try combining them. I was fully prepared for it to be a disaster - I mean, baking two different things in one pan seemed like asking for trouble.
Except it worked perfectly. The brownie batter goes in first and starts setting up while you mix the cheesecake layer, so by the time you pour the cream cheese mixture on top, the brownie base is firm enough to support it without everything turning into a swirled mess. They baked up with this gorgeous marbled top, and when I cut into them after they chilled, the layers were distinct but somehow melted together at the edges. My mom took one bite and declared them better than whatever she would've chosen. Since then, I've made these cheesecake layered brownies for everything from potlucks to teacher appreciation week.
Jump to:
- Why You'll Love These Brownie Bottom Cheesecake Bars
- Brownie Bottom Cheesecake Bars Ingredients
- Step by Step Method
- Storing Your Brownie Bottom Cheesecake Bars
- Brownie Bottom Cheesecake Bars Variations
- Equipment For Brownie Bottom Cheesecake Bars
- Substitutions
- Top Tip
- FAQ
- Double Dessert Success!
- Related
- Pairing
- Brownie Bottom Cheesecake Bars
Brownie Bottom Cheesecake Bars Ingredients
For the Brownie Layer:
- 1 box (18 oz) brownie mix (plus ingredients on box)
- OR homemade brownie batter:
- 1 cup (2 sticks) melted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional: ½ cup chocolate chips
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
- Optional: 2 tablespoons sour cream for extra tang
For Swirling (Optional):
- 3 tablespoons melted chocolate or cocoa powder
- Reserved brownie batter (about ¼ cup)
Step by Step Method
Prepare the Brownie Base
- Preheat oven to 350°F and line 9x13 pan with parchment paper
- Mix brownie batter according to box directions or make from scratch
- Pour batter into prepared pan and spread evenly
- Reserve ¼ cup batter for swirling if you want marbled tops
- Don't bake yet - you'll add cheesecake layer first
Make the Cheesecake Layer
- Beat softened cream cheese with sugar until completely smooth
- This takes about 3 minutes - don't rush it or you'll have lumps
- Add eggs one at a time, beating well after each addition
- Mix in vanilla, flour, and salt until just combined
- The mixture should be thick and creamy like pudding
Layer and Swirl
- Pour cheesecake mixture gently over brownie batter
- Spread carefully with spatula to cover entire surface
- Don't worry if some brownie shows through a little
- Drop spoonfuls of reserved brownie batter on top if using
- Drag toothpick through in figure-8 patterns for marble effect
- Don't over-swirl or layers will mix together too much
Bake to Perfection
- Bake for 35-40 minutes until edges are set
- Center should still jiggle slightly when you shake pan
- A toothpick in center should come out with a few moist crumbs
- Cheesecake will firm up completely as it cools
- Don't overbake or cheesecake layer will crack
Cool and Chill
- Let cool in pan at room temperature for 1 hour
- This prevents cracking from temperature shock
- Cover and refrigerate at least 3 hours or overnight
- The bars need to be completely cold to cut cleanly
- Use parchment overhang to lift entire slab out of pan
- Cut with sharp knife, wiping clean between each cut
Storing Your Brownie Bottom Cheesecake Bars
Refrigerator Storage (5-7 days):
- Store in airtight container between parchment layers
- Keep refrigerated due to cream cheese
- Actually taste better after day two
- Cream cheese layer firms up nicely
Freezer Storage (3 months):
- Wrap individual bars in plastic wrap
- Place in freezer bags with date
- Thaw overnight in refrigerator
- Texture stays perfect after freezing
Room Temperature Warning:
- Don't leave out longer than 2 hours
- Cream cheese needs to stay cold
- Can sit out during parties briefly
- Return to fridge between servings
Make-Ahead Tips:
- Bake 2-3 days ahead for best flavor
- Cut into bars day of serving
- Freezes beautifully for emergencies
- Perfect for holiday prep
Brownie Bottom Cheesecake Bars Variations
Brownie Bottom Caramel Cheesecake
- Drizzle caramel sauce over brownie layer before adding cheesecake
- Swirl more caramel into cheesecake mixture
- Top with caramel and sea salt after baking
- Sweet and salty perfection
Brownie Bottom Chocolate Chip Cheesecake
- Fold mini chocolate chips into cheesecake layer
- Press chocolate chips into top before baking
- Creates pockets of melted chocolate throughout
- Extra chocolate never hurt anyone
Mint Chocolate Version
- Add ½ teaspoon peppermint extract to cheesecake layer
- Mix in crushed Andes mints
- Top with chocolate ganache
- Tastes like fancy after-dinner mints
Peanut Butter Swirl Bars
- Melt ½ cup peanut butter and swirl into cheesecake layer
- Add Reese's pieces to brownie batter
- Drizzle with melted peanut butter after cooling
- liam's personal favorite combination
Brownie Bottom Mini Cheesecake Version
- Use muffin tin lined with cupcake papers
- Small scoop of brownie batter, then cheesecake on top
- Bake for 20-22 minutes
- Perfect portion-controlled treats
Raspberry Swirl Cheesecake Brownies
- Swirl raspberry jam into cheesecake layer
- Add fresh raspberries on top
- Tart fruit balances rich chocolate
- Beautiful pink swirls for special occasions
Equipment For Brownie Bottom Cheesecake Bars
- 9x13 inch metal baking pan
- Parchment paper for easy removal
- 2 large mixing bowls
- Electric hand mixer
- Rubber spatula
- Sharp chef's knife
Substitutions
Brownie Base Options:
- Box brownie mix → Homemade brownie batter
- Regular mix → Gluten-free brownie mix
- Chocolate → Dark chocolate brownie mix
- Plain → Add espresso powder for mocha version
Cheesecake Layer Alternatives:
- Full-fat cream cheese → Light cream cheese (less rich)
- Regular → Neufchâtel for lower calories
- Sugar → Honey or maple syrup (reduce by ¼)
- Vanilla → Almond extract for different flavor
Add-In Options:
- Plain → Mini chocolate chips in brownie layer
- Simple → Crushed Oreos between layers
- Basic → Caramel swirl in cheesecake
- Standard → Peanut butter swirl
Dairy Adjustments:
- Regular cream cheese → Dairy-free cream cheese
- Eggs → Flax eggs (texture will differ)
- Butter → Coconut oil in brownies
Top Tip
- The prettiest batch of these Brownie Bottom Cheesecake Bars happened completely by accident. I was making them for liam's school bake sale and got distracted by him asking me to help find his math homework. I'd already poured the cheesecake layer but forgot to do the swirling part, and by the time I remembered, the pan had been sitting there for like ten minutes. I figured the layers had already started setting and it was too late, but I tried swirling anyway just to see what would happen.
- Turns out, letting everything sit for a few minutes before swirling created these incredibly distinct marble patterns instead of everything just mixing together into muddy brown. The Brownie Bottom Cheesecake Bars had thickened just enough that the chocolate stayed in pretty ribbons instead of disappearing into the cream cheese. Now I deliberately wait 5-10 minutes after pouring before I swirl, and every batch comes out looking like I actually know what I'm doing with fancy decorating techniques.
FAQ
What happens if you add cream cheese to brownie mix?
Adding cream cheese directly to brownie mix creates a tangy, fudgier brownie with a cheesecake-like flavor. For these Brownie Bottom Cheesecake Bars, we layer them separately for distinct textures - the fudgy brownie base contrasts beautifully with the smooth, creamy cheesecake top.
Is brownie batter the same as cake batter?
No, brownie batter is denser and richer with more fat (butter/oil) and chocolate but less flour than cake batter. Brownies have a fudgy texture while cakes are lighter and airier. This difference is why the brownie layer stays dense while supporting the cheesecake layer perfectly.
How do you cut cheesecake bars cleanly?
Dip a sharp knife in hot water, wipe it dry, then make one cut. Clean the knife and repeat for each cut. For Brownie Bottom Cheesecake Bars, make sure they're completely chilled first - at least 3 hours or overnight - so the cheesecake layer is firm enough to slice cleanly.
What is the secret to a good brownie?
The secrets are using quality cocoa powder, not overmixing the batter, and slightly underbaking so the center stays fudgy. For brownie bottom cheesecake bars recipe success, make the brownie layer extra fudgy since it will bake longer with the cheesecake on top.
Double Dessert Success!
These Brownie Bottom Cheesecake Bars prove you don't have to choose between your favorite desserts. They've become my secret weapon for impressing people without actually putting in impressive amounts of effort. Every time I bring them somewhere, I come home with an empty pan and at least three recipe requests, which honestly never gets old.
Want more show-stopping treats? Our Easy Red Velvet Cinnamon Rolls Recipe creates gorgeous swirls that taste as good as they look. Craving something chewy and simple? Try our Best Cinnamon Sugar Blondies Recipe that disappears faster than you can make them. For classic chocolate perfection, our Best Chocolate Crinkle Cookies Recipe delivers those beautiful crackly tops everyone loves!
Share your Brownie Bottom Cheesecake Bars layered creations! Tag @EmilyAndliamKitchen and #Brownie Bottom Cheesecake Bars. We love seeing your two-in-one masterpieces!
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Related
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Pairing
These are my favorite dishes to serve with Brownie Bottom Cheesecake Bars
Brownie Bottom Cheesecake Bars
Equipment
- 1 9x13-inch baking pan (Metal pan preferred for even baking)
- 1 Parchment paper (For easy removal and clean slicing)
- 2 Mixing bowls (Separate for brownie and cheesecake layers)
- 1 Electric hand mixer (For smooth cheesecake filling)
- 1 Rubber spatula (To spread and layer batters)
- 1 Sharp knife (For clean cuts after chilling)
Ingredients
Brownie Layer
- 1 box (18 oz) brownie mix - or make from scratch
- 2 sticks (1 cup) melted butter - if making homemade
- 2 cups granulated sugar
- 4 large eggs
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chocolate chips - optional
Cheesecake Layer
- 16 oz cream cheese - softened to room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 2 tablespoons sour cream - optional, for tang
For Swirling (optional)
- 3 tablespoons melted chocolate - or reserved brownie batter
- ¼ cup reserved brownie batter - for marble top
Instructions
- Preheat oven to 350°F (177°C). Line a 9x13 inch pan with parchment paper for easy removal.
- Prepare brownie mix according to package or whisk melted butter, sugar, eggs, flour, cocoa powder, vanilla, and salt until smooth. Reserve ¼ cup batter for swirling.
- Spread brownie batter evenly in pan. Do not bake yet.
- Beat cream cheese and sugar until smooth (about 3 min). Add eggs one at a time, then vanilla, flour, and salt. Mix until creamy. Fold in sour cream if using.
- Pour cheesecake mixture over brownie base. Drop spoonfuls of reserved brownie batter on top. Use a toothpick to swirl gently for a marbled effect.
- Bake 35-40 minutes or until edges are set and center slightly jiggles. Do not overbake.
- Cool at room temperature for 1 hour, then refrigerate at least 3 hours or overnight before slicing.
- Lift bars from pan using parchment, slice with a clean knife between cuts, and serve chilled.
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