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Cheesecake Brownie Squares

Ingredients

  • 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

Directions

  • 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 in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Nutrition Facts

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

Reviews

Average Rating:
  • lskbhayes
    Apr 23, 2019
    These brownies are so good. I followed the recipe except used 8oz cream cheese and added a little more vanilla as others suggested. This recipe is a keeper!
  • delowenstein
    Mar 5, 2019
    I'd meant to say: I used 8-oz. cream cheese and 1/2 cup butter, 1 package of brownie mix for 13x9x2" size pan! See the rest of my review below! This recipe still ranks as a 5* rating in my opinion!
  • MarineMom_texas
    Feb 21, 2019
    I made these delicious brownies to take to a pot luck dinner and they were a hit. I followed a couple of tips other reviewers mentioned by adding a little more vanilla to the cheesecake mixture and only using 1 1/2 cups brownie batter in the bottom of the baking dish. Perfect. The frosting was a little messy but so good and chocolately. Everyone loved them. I will be preparing these brownies again.
  • squeakymouse
    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
    Jun 19, 2016

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

  • victorialohjl
    Dec 31, 1969

    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
    Apr 16, 2016

    awesome! everyone loved these. will make again

  • KristineChayes
    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
    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
    Apr 21, 2015

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

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