Butterscotch cheesecake brownies

casaveneracion.com Butterscotch cheesecake brownies

This is a variation of the fudgy cheesecake brownies in the archive. Cream cheese is swirled into the butterscotch brownie batter to create a marbled creamy topping. This is also my second attempt at making butterscotch cheesecake brownies. The first time I made them, I didn’t have enough cream cheese for the topping (because Speedy and Alex had consumed half of the contents of the tub) and the cheese swirls were so thin that they didn’t really make an impact in taste nor in appearance.

When Alex and her theater group were here the other day, they went to the grocery and Alex bought two blocks of cream cheese. I used one block to make these brownies and I set aside more than half of the brownies for Alex and Sam when they come home for the weekend.

casaveneracion.com Butterscotch cheesecake brownies

Recipe: Butterscotch cheesecake brownies


  • 1/2 c. of butter, at room temperature
  • 2 c. of brown sugar (dark or light brown sugar will both work; only the color will vary)
  • 1-1/2 c. of all-purpose flour
  • 2 tsps. of baking powder
  • 1 tsp. of salt
  • 2 eggs

For the cream cheese topping:

  • 250 g. of cream cheese, at room temperature
  • 1 egg
  • 1/4 c. of white sugar

How to bake

  1. Preheat the oven to 350F.
  2. Line a 9?x6? cake pan with baking paper. Leave overhangs on the long sides so that you can lift the uncut baked brownies later.
  3. Place the butter in a mixing bowl and microwave on HIGH for 30 to 45 seconds or just until melted.
  4. Stir the brown sugar into the butter. Cool.
  5. Meanwhile, in another bowl, whisk together the flour, baking powder and salt.
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  7. When the butter-sugar has cooled a bit, beat in the eggs.
  8. Add the flour mixture and mix until smooth.
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  10. The batter will be thick. Pour into the prepared baking pan, scraping the sides of the bowl to get all of the batter into the pan.
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  12. Beat the cream cheese and sugar until smooth.
  13. Add the egg and mix until incorporated.
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  15. Drop the cream cheese mixture by tablespoonful on the butterscotch batter.
  16. Using a blunt knife, swirl the cream cheese into the butterscotch. How? Plow through the brownie mix by running the knife or spatula along the length of the batter. When you’re half an inch from the opposite end, make a U-Turn about two inches to your left (or right, depending on which side of the pan you started), and run the knife or spatula again to the other end. Make a U-Turn once more, go the opposite direction again, and so on, and so forth, until you have plowed through the entire length and breadth of the batter.
  17. Bake at 350F for 30 to 35 minutes.
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  19. Cool the uncut brownies in the pan for about 15 minutes. Lift out the whole thing by holding the wax paper. Transfer to a cutting board and cool some more until firm but still warm.
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  21. Cut into squares or bars, how large or how small is up to you.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 18 to 24, depending on the size

casaveneracion.com Butterscotch cheesecake brownies


  1. Sam says

    Hi Mrs. Connie. Can I use pyrex rectangular pan po ba to bake this? Will the temp be the same po rin b? Thank you in advance :)

  2. says

    Evelyn, cake flour will make the crumbs too fine. Not ideal for brownies.

    Sam, that depends on the size of the square pan. 9″x6″ pan = area of 54 square inches. If your square pan has an area of 54 square inches, baking time will be the same. Baking temp does not change with the size of the pan.

  3. Sheryl says

    My sister and I made this last Saturday and we loved it!!! We had a smaller pyrex dish so it came out thicker and the cream cheese topping sort of became another layer. I think we also overbaked it a little since the top came out almost browned. But the brownies still came out really delicious. We were so excited to taste it that we didn’t wait for it to cool. At first we thought that it’s a bit too sweet but when we tasted it again after it has cooled down, it was just perfect. Thanks for this recipe, Ms. Connie! :)

    • says

      Yes, the saltiness of the cream cheese doesn’t blend into the sweetness of the butterscotch until after cooling down a bit. The brownies are even better after cutting and chilling overnight in the fridge. Warm to room temp before serving and fantastic!

  4. Ai says

    hi ms connie, it’s been awhile. so busy with office and taking care of my 10 month old baby, kaya i’ve been a silent reader of your blog but from time to time tried baking some of your goodies, just like this very delicious and yummy brownie. baked this over the weekend, just added two teaspoons of coffee. oh the aroma coming from the oven was really wonderful.. thanks again for another winner recipe..

    have a wonderfull day.. :)