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

Cheesecake Brownie Squares Recipe

Read Reviews
4.5 48 49
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
Featured In: Top 10 Brownie Recipes
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

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 :
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!"

Loading Image