Cheesecake Swirl Brownies
These rich and delectable Cheesecake Swirl Brownies combine two of my favorite desserts: fudgy brownies and vanilla cheesecake!
With two of the most beloved dessert recipes in one, Cheesecake Brownies always get rave reviews!
Why You Must Make
- If you are a fan of both cheesecake and brownies, this recipe is for you!!
- These decadent treats can be dished out in smaller portions than a cheesecake, so there’s less guilt when you indulge.
- Plus, they’re darn tasty!
How to Marbleize Brownies
I still haven’t perfectly mastered the fine art of marbling, but it really doesn’t matter when it comes to these brownies. Throw away all those other recipes for cheesecake brownies as this one is THE best. I promise.
- Start by layering part of the brownie batter, then all the cheesecake batter.
- Next, dollop the rest of the brownie batter across the surface.
- Take the point of a table knife, insert it just into the cheesecake batter and swirl your way through the blobs of brownie batter.
- PRO-Tip: I like to make a simple extended “S” line back and forth from one long side to another. It looks better when you don’t overwork your swirls. I would do less than the above photo next time.
If you want an ultra-creamy cheesecake, there are a few universal tips for mixing and baking. In this recipe, there are only a few of these that apply to making the cheesecake portion.
- PRO-Tip: First, to make your cheesecake batter silky smooth, the cream cheese must be at room temperature. If you use it cold, there will be small specks of unblended cream cheese throughout the batter.
- Set out the cream cheese on the counter an hour or two before I plan to start mixing. If you need to hurry the process along, you can take the cream cheese out of the box and put the sealed cream cheese packet into a bowl of very warm water.
- The eggs will also incorporate more easily if they’re also at room temperature. Like with the cream cheese, if you forget to set them out early, you can place them in a bowl of hot, not boiling water. You definitely don’t want to cook your eggs!
- Also, mix the batter at a lower speed. If you beat it on high speed, you’ll incorporate air into the batter which is undesirable. With full-sized cheesecakes, I use my stand mixer with a paddle attachment to prevent whipping the batter. But this recipe can be made with a hand mixer.
- Add the eggs one at a time, which also aids in incorporating them into the batter.
These ended up tasting so good, in fact, that I sent a plate home with Tom and another back with Nick, who was visiting for the weekend, just to keep my little paws away from the temptation. It’s truly a wonderful combination of brownies and cheesecake.
Mardi Gras Recipes
Mardi Gras is the huge celebration that culminates on Fat Tuesday, the day prior to Ash Wednesday. It’s the time to indulge in food and drink before the solemn season of Lent begins. Whether you serve Cajun, Creole, or classic Fat Tuesday fare like Kings Cake or pancakes, you’ll want to add these Cheesecake Swirl Brownies to your menu!
- 30 Minute Creole Jambalaya from A Daily Dish of Life
- Roasted Creole Edamame
- Chicken Jambalaya Soup
- Sausage and Chicken Gumbo
- Cheesy Shrimp and Grits
- Easy King Cake
- Bananas Foster
- More of the Best Holiday Recipes
This recipe was first shared in March 2014, right before Mardi Gras. Photos and text were updated in 2020.
- 8 ounces semi-sweet chocolate
- 6 tablespoons butter
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 8 ounces cream cheese at room temperature
- 4 tablespoons butter at room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- Preheat oven to 350º. Line 9×13 pan with foil and grease with butter or use non-stick foil.
- Melt the chocolate and the 6 tablespoons of butter gently in the microwave. Stir till smooth. Set aside.
- Beat the 4 eggs in an electric mixer till foamy.
- Add the sugar and vanilla and beat on high for 3-4 minutes.
- On low, mix in chocolate.
- Sift dry ingredients into your mixer bowl and combine on low speed, scraping the sides of the bowl as needed.
- Beat the cream cheese and butter together until smooth.
- Add vanilla and sugar and beat well. Add the two eggs and beat until well combined.
- Remove 1 ½ cups of brownie batter and set aside.
- Spread the remaining brownie batter into the bottom of the prepared pan.
- Next, carefully pour on the cream cheese mixture and spread it to cover the chocolate.
- Drop heaping tablespoons of the reserved brownie batter over top of cream cheese.
- Use a knife to cut through the chocolate just into the cream cheese layer to swirl and marbleize the batter.
- Bake for about 40 minutes. Cool on a rack for a few hours, then chill before cutting. Store in refrigerator.
Total time does not include cooling time.
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Serving Size:1 brownie
Amount Per Serving: Calories: 224Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 129mgCarbohydrates: 27gFiber: 1gSugar: 22gProtein: 3g