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

Cheesecake Brownie Squares Recipe

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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)
  • 2 packages (3 ounces each) cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 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, trace 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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Reviewed Jun. 19, 2016

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

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...."

Reviewed Apr. 16, 2016

"awesome! everyone loved these. will make again"

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!"

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"

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