Easy Fudgy Cheesecake Swirl Brownies

Craving something rich and indulgent but don’t feel like spending all day in the kitchen? These Easy Cheesecake Fudge Brownies are the perfect treat to satisfy your sweet tooth… and you can start with a box mix!

You’ll Love these Brownies!

Everyone in our family has a sweet tooth — some have a salty and sweet tooth, but we all have a sweet tooth, so they all come running whenever they hear “cheesecake” and “fudgy brownie”.

This has long been a favorite recipe for our family, and I’m confident the sweet-lovers in your life will happily devour them too!

These brownies are great any time of year, but they are especially easy for parties or potlucks as they are very “sturdy” and dense, so they cut well, they travel well, they hold their shape well when picked up, and they freeze well if you want to make them in advance.

The recipe is extremely easy as-written, but if you’re extra short on time, you may start with a boxed brownie mix and no one will ever know!

Ingredients for Fudgy Cheesecake Swirl Brownies

FOR THE BROWNIES:

• 1/2 cup melted butter (still quite warm)
• 1 cup granulated sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2/3 c. cocoa powder
• 3/4 c. all-purpose flour
• 1/2 tsp. salt

NOTE: feel free to substitute a boxed brownie mix (with the called-for eggs, oil, and water) for the brownie ingredients.

FOR THE CHEESECAKE:

• 8 oz. cream cheese; softened
• 1/2 c. granulated sugar
• 1 egg
• 1 Tbsp. all-purpose flour
• 1/2 tsp. vanilla extract

OPTIONAL EXTRAS:

• 1/2 c. chocolate chips
• 1/2 c. chopped nuts (optional)
• 1/2 c. chunky peanut butter

How to Make Fudgy Cheesecake Swirl Brownies:

1. Preheat oven to 350ºF.

2. Line a 9″ x 9″ baking dish with foil and grease the foil. Set aside.

3. In a medium bowl, pour warm melted butter over sugar and stir to dissolve.

4. Add eggs and vanilla and mix well.

5. Add cocoa, flour, and salt and stir until combined.

6. Spread 2/3 of the brownie batter in the bottom of prepared baking dish.

7. OPTIONAL: sprinkle chocolate chips and/or nuts over brownie batter (this adds a nice crunch once the brownies are cooled).

8. In a small bowl, mix cream cheese, sugar, egg, flour, and vanilla with a hand mixer until smooth.

9. Use a small cookie scoop to top the batter in the pan with the cream cheese mixture, the remaining brownie batter, and the optional peanut butter.

10. Use a dull knife to swirl the cream cheese, brownie batter, and peanut butter — this works best with a “figure-8” pattern. Be careful not to cut through the base layer of brownie batter or you won’t get that nice bottom “crust”.

11. Bake in preheated oven for 28-30 minutes, or until the center is almost set (the cheesecake will still be a bit soft).

12. Let cool in pan for 30 minutes, then refrigerate for several hours, or until cold.

13. Remove aluminum foil from pan and cut into 25 bars.

14. Refrigerate in a tightly-sealed food storage container, or freezer for later.

You can make these brownies a couple of days ahead and keep them refrigerated, or you can make them months ahead, pop them in the freezer, and bring them to your next holiday party — or just save them for your next chocolate / cheesecake fix.

They really are the perfect mix of fudgy chocolate, creamy cheesecake filling, and crunchy nuts and chocolate chips.

I think you get the idea — they are delicious! 

Want more semi-homemade dessert recipes?

Here are a few of my favorites!

• Monster Cookies (seriously SO simple)
• Monster Brownies
• Brownie Cookie Bars
• My most favorite “From a Box” Bundt Cake
• Almond Pound Cake (no one will ever guess this is from a box!)
• Pecan Lemon Bars (yes, they start with refrigerated cookie dough)
• Resse’s Peanut Butter Cup Cookies
• One more link to a lovely holiday platter of goodies I made several years ago with almost all semi-homemade treats.

What are some of your favorite semi-homemade recipes?

Visit my virtual recipe box for more simple, delicious, family-friendly recipes!