Some days call for chocolate, others beg for cheesecake—but the best days? They ask for both. This cheesecake and brownie cake is a dessert that blends the deep richness of fudge brownies with the creamy, tangy goodness of classic cheesecake. I first made it for my daughter’s birthday, not knowing it would quickly become a family favorite. Each slice is a sweet memory—dense, indulgent, and comforting all at once. If you’ve ever hesitated between cheesecake or brownie, this cake saves you from choosing. You truly get the best of both worlds.

Key Ingredients for Cheesecake and Brownie Cake

Ingredients for Cheesecake and Brownie Cake arranged in ceramic bowls — From rich chocolate to creamy cheese—these are the stars of this layered dessert.

Dark chocolate – for a rich, intense brownie base
Cocoa powder – deepens the chocolate flavor
Butter – adds moisture and richness
Granulated sugar – sweetens both brownie and cheesecake layers
Eggs – create structure and silkiness
Cream cheese – the heart of the cheesecake layer
Vanilla extract – ties all the flavors together
All-purpose flour – gives the brownie structure without dryness
Salt – enhances flavor and balances sweetness

Easy Step-by-Step Recipe

Step 1: Make the Brownie Batter

In a saucepan, melt dark chocolate with butter until smooth. Stir in sugar, followed by eggs and vanilla extract. Whisk until shiny and slightly thick. Fold in cocoa powder, flour, and salt until just combined. This thick, glossy batter becomes the foundation of your cheesecake and brownie cake.

Step 2: Make the Cheesecake Layer

Beat softened cream cheese with sugar, eggs, and vanilla until completely smooth. You want a pourable consistency, but not runny. This mixture will bake into a soft, creamy layer that contrasts beautifully with the rich brownie base.

Step 3: Layer and Swirl

Grease and line a springform pan. Pour two-thirds of the brownie batter into the bottom. Spoon the cheesecake mixture on top, spreading gently. Drop spoonfuls of the remaining brownie batter over the cheesecake and swirl with a butter knife to create a marbled effect. These swirls give your cheesecake and brownie cake that dramatic, bakery-style look.

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Step 4: Bake and Cool

Bake at 325°F (160°C) for 45–55 minutes, or until the center is just set. Let it cool in the pan, then refrigerate for at least 4 hours—overnight is best. The flavors deepen as it rests, and the texture becomes dense and sliceable. When ready to serve, bring the cake to room temperature for the creamiest texture.

Slice of Cheesecake and Brownie Cake on white plate showing layers — Creamy cheesecake and fudgy brownie layers—one dreamy bite after another.

Popular Variations to Try

This cheesecake and brownie cake is endlessly adaptable. Try adding a tablespoon of espresso powder to the brownie mix for a mocha twist. Sprinkle chocolate chips or chopped nuts over the top before baking. You can also stir peanut butter or caramel into the cheesecake batter for a rich, gooey layer. Craving something fruity? Add a swirl of raspberry jam or cherry preserves. Each version tells a slightly different story, but they all satisfy the same craving: rich, creamy, chocolatey joy.

Mini Cheesecake and Brownie Cakes with different toppings — From peanut butter drizzle to raspberry swirl—this cake knows how to mix it up.

Expert Tips for the Perfect Cheesecake and Brownie Cake

Use room temperature ingredients to ensure both batters blend smoothly. Don’t overmix once you add the flour—just fold until combined to keep the brownie dense and fudgy. If your cheesecake batter is lumpy, strain it through a sieve for extra smoothness. Bake slowly and avoid opening the oven door. After baking, let it cool gradually to prevent cracks. And don’t skip the chill time—this cake tastes even better the next day, with flavors that have melded perfectly.

Frequently Asked Questions

Can I use a box brownie mix?

You can, but making the brownie layer from scratch really takes this cheesecake and brownie cake to another level. The homemade version is thicker, richer, and not overly sweet.

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Does this need to be refrigerated?

Yes. Because of the cheesecake layer, it should be stored in the fridge. It will stay fresh for up to 5 days, tightly covered.

Can I freeze the cake?

Absolutely. Slice it and wrap each piece in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

How do I get clean slices?

Use a sharp knife dipped in hot water and wipe it clean between cuts. This works especially well for layered cakes like this cheesecake and brownie cake.

Can I make this gluten-free?

Yes! Use your favorite gluten-free flour blend. Make sure it’s a 1:1 replacement to keep the texture rich and moist.

The Sweet Ending

Every slice of this cheesecake and brownie cake is a bite of comfort and celebration—chewy, creamy, chocolatey, and unforgettable. It’s the kind of dessert that gets talked about long after the plates are cleared. Whether you’re baking it for a birthday, holiday, or just a Tuesday night treat, it brings smiles every time. If you love this layered recipe, check out my Dulce De Leche Caramel Cheesecake—it’s another showstopper with a sweet, creamy heart. Have you ever baked cheesecake and brownies together? I’d love to hear how it turned out!