This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
These delicious chocolate chip cheesecake brownies are packed with a buttery cookie layer, creamy cheesecake filling, and rich chocolate chips. You might need to make a double batch to hide a pan for yourself and give your family the other one!
Reasons You’ll Love This Recipe
- Indulgent Flavors: The combination of the warm, satisfying chocolate chip cookie bar with a decadent cheesecake filling is out of this world good!
- Chocolate Chips: As moms, we NEED our chocolate! This recipe is full of rich and creamy chocolate chips to satisfy your craving.
- Cheesecake Filling: Could we get any more rich and delicous than this creamy, lucious cheesecake filling? I think not!
What Goes in Chocolate Chip Cheesecake Brownies?
The ingredient list might seem long, but don’t let that bother you. I bet you already have everything in your kitchen. Using simple pantry staples to create the best and most delicious dessert is a great feeling.
Chocolate Chip Brownies
- Brown Sugar: Not only does this add sweetness to the bars, but it also adds moisture and a deep, rich caramel flavor.
- Granulated Sugar: Provides sweetness and gives the bars a slightly crispy caramelized texture to the top layer.
- Unsalted Butter: Adds rich, creamy flavor and gives the bars a soft, chewy texture.
- Shortening: Helps the brownies hold their shape and gives them a nice tender crumb texture.
- Eggs: Act as binding agents that give the brownies structure.
- Vanilla Extract: Adds a warm flavor that makes everything taste better!
- All-Purpose Flour: The base that creates structure and balances the wet ingredients.
- Baking Soda: Helps the brownies rise and become soft and slightly fluffy but still have a dense richness.
- Baking Powder: This helps the chocolate chips spread throughout the bars and not sink to the bottom.
- Salt: Enhances all of the flavors!
- Semi-Sweet Chocolate Chips: Provides the perfect bitter-sweet flavor to contrast and complement all of the other ingredients.
Cheesecake Filling
- Room Temperature Cream Cheese: Adds a smooth and creamy texture while providing a tangy, unique flavor that perfectly complements the chocolate.
- Granulated Sugar: Balances the tangy flavor of the cream cheese, making it sweet and delicious.
- Eggs: Act as a binding agent that gives the cheesecake a firm and creamy texture.
- Vanilla Extract: Provides a warm, aromatic flavor.
- Salt: Enhances the flavors in the dessert.
Instructions For Chocolate Chip Cheesecake Brownies
Don’t let all of the steps decieve you, this recipe really does come together quickly. You basically just need your cream cheese at room temperature, mix everything in a stand mixer, then bake!
- Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking pan with pan spray, and line it with parchment paper if desired. Set aside.
Chocolate Chip Brownies
- Cream: Add both sugars, butter, and shortening to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 3 minutes.
- Mix: Scrape down the sides and bottom of the bowl before adding the eggs and vanilla. Beat until fully combined.
- Mix: Add the flour, baking soda, baking powder, and salt to a medium bowl and whisk to combine. Add the flour mixture to the sugar mixture and mix on medium speed. Mix just until all the flour mixture is fully absorbed into the dough.
- Stir: Stir in the chocolate chips by hand.
Cheesecake Filling
- Beat and Mix: Add the cream cheese and sugar to a large bowl and beat on medium speed until smooth and creamy. Scrape down the bottom and sides of the bowl as needed. Add the eggs, vanilla, and salt and mix until fully combined.
Assembly and Baking
- Press: Add ⅔ of the brownie dough to the bottom of the prepared pan and use your fingers to press it evenly into the pan.
- Spread: Spread the cheesecake filling evenly over the top of the brownie layer.
- Crumble, Bake, Cool: Crumble the remaining ⅓ of the brownie dough evenly over the top of the cheesecake filling. Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out nearly clean from the center. Let the brownies cool completely before removing from the pan and cutting.
Chocolate Chip Cheesecake Brownie Variations and Tips
I want to make sure you guys get the best result when you make these amazing bars. You can adjust things to suit your tastes, but make sure to check out these variations and tip ideas before you begin.
- Room temperature cream cheese: This is essential to having a smooth cheesecake filling! I like to set my cream cheese on the counter about 2 hours before I start baking. You could also remove it from the package and warm it for 20-25 seconds in the microwave to soften it quickly.
- Scrape Sides: Scrape down the sides and bottom of the bowl between steps. When you do, all of the ingredients are fully incorporated into the dough and cheesecake filling.
- Don’t overbake! These bars will become dry and crumbly if you overbake them. Bake just until the top is a light golden brown. Or a toothpick has just a few crumbs stuck to it when you put it into the center of the brownies. The final bake time will depend on your specific oven. I recommend checking your brownies right around the 30-35 minute mark.
- Shortening: Use butter-flavored shortening for more butter flavor while keeping the texture shortening gives. You can substitute for more butter. But shortening traps air better and helps the bars rise higher as they bake, giving you a lighter texture.
- Flour on Fingers: To prevent the brownie dough from sticking to your fingers, pat your fingers in some flour before pressing the dough.
Storing Leftover Chocolate Chip Cheesecake Bars
In the rare instance you have leftover brownies, here are some of my tips for storing them. Follow them to make the brownies last and be at their best no matter when you eat them.
- Refrigerate: Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze these chocolate chip cheesecake brownies. To do that, cut them into pieces and store them in an airtight container or ziplock bag. I recommend a layer of parchment paper between the bars if you plan to stack them. When you are ready to eat them, let them thaw at room temperature for a few hours before serving. They will stay good in the freezer for up to 3 months.
Cheesecake Brownie Recipe Ideas
There is just something about biting into the chocolate, fudgy goodness of a brownie with creamy cheesecake. If you can’t get enough of this combination, check out some of my favorite brownie recipes below.
Pin this now to find it later
Pin It
Chocolate Chip Cheesecake Brownies
These delicoius chocolate chip cheesecake brownies are packed with buttery cookie, a creamy cheesecake filling and rich chocolate chips. You might need to make a double batch so you can hide a pan for yourself and give your family the other one!
Ingredients
Chocolate Chip Brownies
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ cup unsalted butter
- ½ cup shortening
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Cheesecake Filling
- 1 (8-ounce) block cream cheese, room temperature
- ⅓ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Chocolate Chip Brownies
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking pan with pan spray, and line it with parchment paper if desired. Set aside.
- Add both sugars, butter, and shortening to a large bowl or the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until light and fluffy, about 3 minutes.
- Scrape down the sides and bottom of the bowl before adding the eggs and vanilla and beat until fully combined.
- Add the flour, baking soda, baking powder, and salt to a medium bowl and whisk to combine. Add the flour mixture to the sugar mixture and mix on medium speed, just until all the flour mixture is fully absorbed into the dough.
- Stir in the chocolate chips by hand.
Cheesecake Filling
- Add the cream cheese and sugar to a large bowl and beat on medium speed until smooth and creamy, scraping down the bottom and sides of the bowl as needed.
- Add the eggs, vanilla, and salt and mix until fully combined.
Assembly and Baking
- Add ⅔ of the brownie dough to the bottom of the prepared pan and use your fingers to press it evenly into the pan.
- Spread the cheesecake filling evenly over the top of the brownie layer.
- Crumble the remaining ⅓ of brownie dough evenly over the top of the cheesecake filling.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out nearly clean from the center.
- Let the brownies cool completely before removing from the pan and cutting.
Video
Notes
Updated on September 25, 2024
Originally Posted On: August 11, 2012
Nutrition
Calories: 430kcalCarbohydrates: 47gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 72mgSodium: 317mgPotassium: 191mgFiber: 2gSugar: 31gVitamin A: 435IUCalcium: 55mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
CHOCOLATE CHIP CHEESECAKE BROWNIES
all images are says its very delicious i want to eat this my dear…and i will eat
These look amazing. They are definitely saying “eat me now!!!”.
The pictures don’t do it justice! Wait until you try one…MMMM! SO Good! Thanks for following along with me! Xo
Your Recipe Critic,
Alyssa
tHESE LOOK yummy!!
These look amazing. They are definitely saying “eat me now!!!”.
hi! looks just great!
I want to see if I got it right… there are 2 cups of sugar in total in the recipe? one brown and another white? tnx
So, I made these tonight and I have to say, I was less than impressed. I expected this recipe to be pretty amazing, being as this combines two separately-delicious desserts. Well I followed the recipe STEP-BY-STEP, including your homemade chocolate chip recipe. I originally cooked mine for 25 minutes (at this point, the top crust was PERFECT) but the bars appeared to still be liquid-y so I continued to cook them for an additional 10 minutes, at which point, the crust was now hard and a bit burnt. I took it out, let it cool for about 20-30 minutes then put it directly in the fridge for about three hours. When I cut into it, the middle was very, VERY gooey and when I bit into it, the flavor and taste was ver un-impressive. I’m hoping that after it sits for a few more hours (or overnight) in the fridge, it will be better.
Made these last week. My only change was doubling the cream cheese filling (similar recipe I saw used more). HUGE success. Husband loved. Tailgaters couldn’t get enough. Very rich, cut them small. We thought they tasted best chilled.