Cheesecake Brownie Squares Recipe
Cheesecake Brownie Squares Recipe photo by Taste of Home
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Cheesecake Brownie Squares Recipe

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4.5 48 49
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Brownies are my grandson Noah's favorite, so we always make some when he comes to visit. These ooey-gooey brownies are a definite crowd-pleaser. —Barbara Banzhof, Muncy, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 36 servings


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 can (16 ounces) chocolate frosting

Nutritional Facts

1 piece: 202 calories, 12g fat (4g saturated fat), 34mg cholesterol, 131mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 2g protein.


  1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside.
  2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
  3. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies. Yield: 3 dozen.
Originally published as Cheesecake Brownies in Taste of Home August/September 2010, p50

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squeakymouse User ID: 134400 250647
Reviewed Jul. 20, 2016

"Made as directed but used 8 oz. cream cheese. When cut many hours later, the brownie part was seriously undercooked. Taste was good. Cheesecake part could use more vanilla. May try again."

sd20 User ID: 5560294 249597
Reviewed Jun. 19, 2016

"Easy to make and were moist and tender. Made the recipe as directed."

victorialohjl User ID: 8809164 249234
Reviewed Jun. 8, 2016

"Hi, is there a "from scratch" way to do the choc frosting and fudge brownie mix to get the result you are sharing? I dont....use instants...."

ardy bare User ID: 4495741 247179
Reviewed Apr. 16, 2016

"awesome! everyone loved these. will make again"

KristineChayes User ID: 1441542 238789
Reviewed Dec. 6, 2015

"I made these yesterday and they are excellent! I used 8 ozs. of cream cheese. I added one cup semisweet chocolate chips to the batter, so I didn't frost them. The brownies are 1-1/4" thick, very moist and tender. This recipe is a definite keeper!"

shortbreadlover User ID: 960739 226192
Reviewed May. 11, 2015

"i loved them. they were gone in minutes at my home. we ate the entire pan in less then 20 minutes"

justmbeth User ID: 1196484 225219
Reviewed Apr. 21, 2015

"These are very good. The are not a thick brownie but a lot of flavor packed in each bite."

kblackbird User ID: 1427193 223947
Reviewed Apr. 1, 2015

"The frosting would have been too much, so I left it off. They were also a little too gooey for me, so I'd bake a little longer next time. Overall, a great recipe, though!"

DeKay81 User ID: 7512755 192423
Reviewed Nov. 6, 2014

"Every time I make these brownies, they go quickly. I make vanilla frosting to put on half of them instead of chocolate and leave the others plain."

kbabe819 User ID: 3846515 110157
Reviewed Sep. 18, 2014

"Left off the forsting as it was too much and covered the taste of the cheesecake portion. I also used 8 oz cream cheese (1 brick). Thought they tasted even better the next day!"

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