If you like Cheesecake and you like Brownies, you will love this recipe for Cheesecake Brownies! Quick and easy using a brownie mix and your own cream cheese mixture!
This recipe has been around for years..I believe as soon as brownie mixes were invented. I have been making it for my family for a very long time and I am happy to make it a part of my recipe collection on this Blog.
For an even more decadent dessert…squeeze some caramel sauce on the unbaked brownie mix before adding the cream cheese.
Swirl the top and bake for about 45-60 minutes depending on your oven. Let cool completely and let the flavors marry…Believe me when I say this union will not last forever at your home….they will be gone before the day is out….however, if they manage to stay around until the next day…the brownies are even better!
- 2 boxes of your favorite brownie mix (use i box if you like a very thin brownie, I prefer 2 boxes of mix)
- 1 (8 ounce) package cream cheese (does not have to be softened)
- 1 teaspoon vanilla
- 1 tablespoons melted butter
- 2 tablespoons flour
- 1 egg
- 1/3 cup white sugar
- Preheat oven to temperature indicated on box
- Prepare the brownie mix(es) as directed
- Line a 9x13 inch baking pan with foil for easy lift out of the brownies when baked
- Grease the foil generously
- Spread 2/3 of the brownie batter evenly into the prepared pan.
- (At this point if you really want decadent brownies, squeeze caramel sauce over the brownie mixture)
- Using an electric mixer, beat together the cream cheese, butter, vanilla, flour, egg and sugar until smooth. (the flour helps hold the cream cheese together)
- Dollop the cream cheese mixture on top of the brownie batter
- Drizzle remaining brownie batter on top of the cream cheese mixture
- Swirl together using a knife or skewer. (do not over swirl, the marbled effect will not make for a pretty presentation..the taste is the same...)
- Bake according to brownie box instructions.
- Brownies will be done when a toothpick inserted comes out clean.
- Cool completely....in the pan, then lift out with the foil and cut into bars and serve.
- If you are concerned about the calories, substitute 1/3 cup unsweetened applesauce and 1 tbsp oil in the brownies.
- If you only used 1 box of brownie mix, the thinner brownie will not take as long to bake...Adjust baking times by checking with toothpick.
- Your brownie squares will be a sharper cut if you allow your brownies to cool completely. I like to put mine in the fridge after cooling and before cutting. But if you can't wait that long....go for it! 😉
Thanks Sandy….these are really quick and easy to make when you hear company is coming…it looks and tastes like you have been baking all day!
When I take them to potlucks (as well as make them for visitors)…I always get asked for the recipe!:)
I’m putting on pounds just reading all of your recipes. lol Sounds great, Kari.