Brownie Cheesecake Bars

January 31, 2012

I’m pretty tight with cream cheese right now. First I put cream cheese in cookies. Then I put those cookies in the best darn cookie dough cheesecake bars you’ll ever eat. Then, as if all that weren’t enough, I made these. Brownie Cheesecake Bars. The evil cousin of the cookie dough cheesecake bars. Evil, because once you eat one it is nearly impossible to stop yourself from eating another. Then again, I’m not long on self-control. But look at them….this is decadence, my friends.

You might be able to tell that I under-baked these just a tad. I tend to under-bake rather than over-bake. I sorta love ooey-gooey. The brownie component of these was part brownie/part molten lava. The cheesecake filling was as dreamy and creamy as ever. If you want them to be fully brownie, sans molten lava, make sure to bake them completely. Friends don’t let friends under-bake. Or maybe they do?

Brownie Cheesecake Bars
4.0 from 2 reviews
Author: Becky Bakes
  • 2 pkg. brownie mix, prepared according to package directions.
  • 3 – 8 oz. pkg. cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 cup sour cream
  1. Preheat the oven to 325 degrees.
  2. Grease a 9×13 baking pan.
  3. Using a mixer, beat together the cream cheese and sugar.
  4. Add eggs one at a time, beating after each one.
  5. Mix in vanilla and sour cream. Set aside.
  6. Prepare brownie mixes according to package directions.
  7. Pour and spread slightly more than half of the brownie mixture into the greased pan. Carefully spread the cream cheese mixture over the brownie batter.
  8. Dot the remaining brownie batter evenly over the pan.
  9. Bake for 40-50 minutes or until cheesecake appears set when jiggled.
  10. Cool. Chill for several hours or overnight.
  11. Enjoy!

I used boxed brownie mix this time but you could certainly make your own favorite brownie recipe from scratch!


Under-bake or over-bake? What’s worse?  Am I the only one who would pick gooey every time?!

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{ 26 comments… read them below or add one }

beti January 31, 2012 at 10:00 pm

your bars posts have been all bookmarked, they are all delicious and I love how this cheesecake looks so decadent

hannah January 31, 2012 at 11:40 pm

I am adoring cream cheese, too! Especially in quick-breads!!

Simply Tia February 1, 2012 at 3:31 pm

My goodness!!! This brownie-cheesecake bar is absolutely rich and very pretty! I love the photo and your presentation. Very nice.

Becky February 1, 2012 at 4:03 pm

Thanks Tia:-)

Becky February 1, 2012 at 4:04 pm

I hope you love them Beti. These bars are definitely decadent!

Erika - The Teenage Taste February 1, 2012 at 8:25 pm

Mmmmm, these look fabulous. Two of my favorite desserts in one! I like that. :)

Anna @ hiddenponies February 2, 2012 at 10:17 pm

Overbake is SOOO much worse, I love ooey gooey :) You are quickly filling up my pinboards with your delicious treats…

Kitchenandbakery February 3, 2012 at 11:30 am

I so wanna try this! It looks yummy! I’m definitely putting this recipe on my “to-bake list” !

Becky February 3, 2012 at 2:40 pm

I have these in my oven…again. Love them!

Becky February 3, 2012 at 2:41 pm

Ah…pinterest, a dangerous and wonderful place! Let me know if you make them Anna!

emiglia February 4, 2012 at 1:28 pm

Friends DEFINITELY let friends underbake. That looks like something I’d eat all by myself directly out of the pan and not even regret it. YUM.

alcuin February 4, 2012 at 2:24 pm

Hi! Absolutely love how gorgeous they look! Just a quick question, is that 3 – 8 oz cream cheese or 3 (8oz) cream cheese?

Becky February 4, 2012 at 6:37 pm

Yes, 3 (8 oz) cream cheese. Sorry for the confusion:-)

Becky February 4, 2012 at 6:38 pm

Emiglia – oh, I’m pretty sure that these would be delicious right out of the pan. Not, that I’ve EVER done that;-)

NerdyBaker February 4, 2012 at 9:58 pm

I love your ratio of cheesecake to brownie. It is usually the other way around.

Brian February 8, 2012 at 9:13 pm

These are in the oven. I did notice that when pouring in the cheesecake mixture on top of the brownie batter that it pushed up the brownie batter so I hope I don’t have a thin layer of brownie in the center where the cheesecake plopped in. Maybe a good tip is to add the cheesecake by the spoonful? I also had a lot of batter left over, probably 1/4 of it. I just ate a few spoonfuls and dumped the rest. Can’t wait to see how this turns out!

Becky February 9, 2012 at 1:04 pm

Hmmm, I’ve made these a couple of times and didn’t have any trouble with the brownie mixture staying put. I just poured the cheesecake filling evenly over the top. Maybe my brownie mixture was a little thicker? Also, the second time I made these I put about 2/3 of the brownie batter in the bottom of the pan, and used the remaining 1/3 to dot the top. Hopefully that helps! Thank you for the feedback:-)

Mary Jane March 20, 2012 at 6:26 pm

Im definately making this but do you think it would be good with walnuts in it?

Becky March 21, 2012 at 9:28 am

Hi Mary Jane! I’m all about walnuts in brownies but I think I would prefer these just as is. They are so decadent and creamy I would hate to mess with the texture:-) Really though, it all comes down to personal preference! Let me know what you think if you try it!

Mary Jane March 21, 2012 at 10:49 am

Hi Becky,
Now that i think about it I might not put in the walnuts. You are right about the texture…it might not be the best thing to do.
Another question for you…When Im making brownies I use three eggs for cake like brownies. Can I use that for this recipe or should I stick with just the two eggs.

Shirley@motivatedmommyoftwo March 29, 2012 at 6:12 pm

I wanted to let you know that I made your desert and it was delicious. Since I am counting calories I tweaked the recipe a bit and used 1/3 less fat cream cheese and light sour cream. I blogged about it today and wanted to let you know that I reference your post and one of your pictures.

Here is the link to my post

Becky March 30, 2012 at 8:09 am

Shirley, your version looks AMAZING!! I can’t wait to try them light:-)

Blake September 15, 2012 at 7:45 am

These sound really good I’m making them for a bake sale sunday

Miriam January 28, 2013 at 9:02 pm

What size store bought brownie mix do you use. Some are for a 9×9 pan and some are for a 9×13 pan?
They look delicious!

Mrs T February 6, 2014 at 1:38 am

Didn’t have much luck with these. Despite copious greasing, the brownie base fused itself to the tin- but not to the cheesecake! To get it out of the tin I had to dig each individual slice out piece by piece. I now have a box full of cheese mess. It’s very tasty, just not presentable :(

Sandy Doerr August 1, 2014 at 4:42 pm

WOW!! Greetings Becky :) )
You have “GREAT RECIPES” my friends, family, and etc….love all the recipes I
cook or bake from your site. The (Number 1) recipe they Love is the Brownie Cheesecake Bars.
Your recipes are “Priceless” need to put them in a Recipe book. Tried to rate all your recipes (5 star)
and it only let’s me click 4 star. Something must be wrong with the fifth star. Your recipes are all 5 STAR.
Sandy D.

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