Show Subscription Form

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

Cheesecake Brownie Squares Recipe

Read Reviews
4.5 45
Publisher Photo
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 equals 202 calories, 12 g fat (4 g saturated fat), 34 mg cholesterol, 131 mg sodium, 22 g carbohydrate, trace fiber, 2 g 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

Reviews for Cheesecake Brownie Squares

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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"

Reviewed Apr. 21, 2015

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

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!"

Loading Image