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Chocolate Chip Cheesecake brownies are rich cookie brownies layered with smooth creamy cheesecake.  They are so easy to make, but are packed with tons of flavor! Between the strong buttery chocolate flavor in the cookie brownie and the rich cream cheese filling, every bite will have you saying, “Yum!”

If you are like me and love the inspired combo of the denser brownie texture and the smooth cheesecake filling, try these other cheesecake brownie recipes Hershey’s chocolate cheesecake brownies, strawberry cheesecake brownies or cherry cheesecake brownies.

Chocolate chip cheesecake brownies stacked on top of each other.

Chocolate Chip Cheesecake Brownies

My obsession with cheesecake continues. I knew that I would love this recipe even before I made it! Unfortunately, there is no way to skinny this recipe up at all. You could buy fat free cream cheese to make yourself feel a little better. But I promise it is worth every bite. And I may or may not have had one for breakfast. They are that good!

The contrasting textures in this dessert are what make it SOOO GOOD! You get the thick and moist cookie brownie, the creaminess of the cheesecake filling, and finally the crunch of the chocolate chips.  When I first tried these, I knew they would be one of my new favorite desserts.  The best part was having my kids help me make these.  There were plenty of “jobs” for everyone to do, we had a “cheesecake team” and “brownie team” to divide up the tasks.  It was a fun family time that added to the joy of eating these yummy treats in the end!  The brownies don’t last long at all, but the memories sure will!

Cheesecake Brownies Ingredients

Cookies Crust Ingredients: 

  • Brown Sugar: Gives a rich sweetness to the cookie crust.
  • Sugar: The sweetness from the sugar binds everything together.
  • Butter: Use room temperature butter for easier mixing.
  • Oil: Keeps the brownie from being dry.
  • Eggs: Adds moisture to the brownie.
  • Baking Soda: This makes the cookie brownie rise.
  • Salt: To balance the sweetness and keep you coming back for more bites!
  • Baking Powder: Lightens the texture of the brownie.
  • Vanilla: Added in both the crust and the filling to keep the flavor throughout.
  • Flour: Gives the crust structure.
  • Milk Chocolate Chips: Light, sweet chocolate flavor.

Cheesecake:

  • Cream Cheese: Room temperature for better mixing.
  • Egg:  Acts as a glue that holds the filling together.
  • Granulated Sugar: Fine Sugar crystals that don’t stick together so they are easier to measure.
  • Vanilla Extract: Choose a high quality vanilla to give you that great vanilla flavor!

How to Make Cheesecake Brownies

  1. Make the Chocolate Chip Brownie crust: Preheat oven to 350 degrees. Cream butter, oil and sugars. Add eggs and beat until fluffy. Mix in the rest of the ingredients. Put half of the dough mix in the bottom of an ungreased 13×9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.
  2. Make the cheesecake filling: While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended.
  3. Layer the brownie and cheesecake filling: Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂 Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.
  4. Bake for 35 minutes:  Be sure to keep an eye on these while they are cooking!  Mine took about 23 minutes, so just keep checking until they are golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese.
The process of making chocolate chip cheesecake brownies with four photos.

Tips for Making the Best Chocolate Chip Bars

  • Flour your fingers before patting down brownie mix on the bottom of the pan to keep it from sticking to you.
  • When making your cheesecake mixture make sure your cream cheese is room temperature.  If it is too cold it will not mix properly. (To speed up the process you can microwave the cream cheese at 10 second increments until you achieve room temperature consistency.)
  • Avoid cracks in your cheesecake by not over mixing.  Too much air will cause the cheesecake to rise too rapidly in the oven which is what creates the cracking.  Instead, mix the cream cheese and sugar completely then switch to a low blend once you add the egg.
  • Let the bars cool for 30 minutes before storing them in the refrigerator for 2 hours.  Placing them in the refrigerator too soon after cooking will cause condensation which will make the cheesecake texture gummier and more inconsistent.
Chocolate chip cheesecake brownies in a pan with one brownie missing.

More Delicious Brownies to Love

Chocolate chip cheesecake brownies stacked on top of each other soon a wooden cutting board and towel in the background.

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Chocolate Chip cheesecake brownies

By: Alyssa Rivers
Instead of buying the store bought cookie mix, I made the Best Chocolate Chip cookie recipe. But if you are looking for easy then go with the store bought kind!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24 Cookies

Ingredients 

Cookie Crust Ingredients:

Cheesecake:

Instructions 

  • Preheat oven to 350 degrees. Cream butter, oil and sugars. Add eggs and beat until fluffy.  Mix in the rest of the ingredients.  Put half of the dough mix in  the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.
  • While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂
  • Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Video

Notes

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc...

(Original recipe used a package of chocolate chip mix, I used my recipe for the Best Chocolate Chip Cookies)
 
Updated on
Originally Posted On: August 11, 2012

Nutrition

Calories: 311kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 41mgSodium: 213mgPotassium: 86mgFiber: 1gSugar: 22gVitamin A: 279IUCalcium: 35mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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25 Comments

  1. I just need one bite and I would be happy! LOL! Found you from Six Sisters. I plan to try this sometime when I know company is coming. Have a great weekend! stacie xo

  2. Thanks for linking up to our Strut Your Stuff Saturday and sharing your yummy cheesecake brownies!! We hope you’ll be back soon! -The Sisters

  3. Thank you for sharing at mommy’s sweet confessions, you are being featured in my sweet links spotlight today! See you at the party in a little bit!

  4. Thanks for visiting my blog and for the follow. I am following you back! I like the format you have here, rating by stars, noting if there is anything you would do differently.

  5. How much chocolate chips did you use? And when you say crumble do you mean just that or should I spread it onto the top?

    1. Hi Samantha! I used a 12 ounce bag of chocolate chips. And yes you crumble it over the top. You wouldn’t be able to spread because the cream cheese mixture will be soft. 🙂

  6. Alyssa – I totally love your blog! I pinned this to Pinterest early this week and I’ve been trying to find a good time to make these! They look delicious!! Then, when you linked up to the Weekend Wonders party, I knew I had to feature you. So….I’m featuring this yummy dessert today and pinning it again to the Features board.

  7. What a cool idea to combine cheesecake and chocolate chip cookies. They look amazing!

    I wanted to take a moment to invite you to submit this and any other yummy recipes to my link party, Recipe Sharing Monday. Hope to see you there!

  8. These look fantastic! I love anything with cream cheese and these cookies sound delicious. Thanks for stopping by my blog. I’m following you back from What’s Cooking in the Burbs. Have a great evening! 🙂