Brownie Swirl Cheesecake
Brownie Swirl Cheesecake. An amazing cheesecake with a twist! Starting with a brownie crust, layers of brownie squares baked in the the cheesecake and dollops of dark chocolate swirls! This wonderful cheesecake is worth every sinful calorie. You’re Sweetheart will be forever thankful on Valentine’s Day this year. Nothing says “I Love You” like chocolate. Do you consider yourself a dessert connoisseur? Are you constantly on the lookout for unique and decadent treats to satisfy your sweet tooth? If so, you’re in for a real treat! Get ready to discover the brownie swirl cheesecake – a rich and indulgent dessert that combines the best of both worlds. Imagine a perfectly creamy cheesecake swirled with layers of moist and fudgy brownie – a match made in dessert heaven. In this article, we’ll provide a step-by-step recipe for you to try at home. Get ready to indulge your taste buds and impress your friends and family with this irresistible dessert. So, grab a fork and let’s dig in!
History Behind “the brownie”
How to make Brownie Swirl Cheesecake
HOW TO MAKE A SEMI HOMEMADE BROWNIE SWIRL CHEESECAKE
ADD THIS CHEESECAKE RECIPE TO YOUR CHEESECAKE PINTEREST BOARD! Don’t have a cheesecake board? Let me help you build one. CHEESECAKE RECIPES FROM LBC
MORE DELICIOUS CHEESECAKE RECIPES WITH CHOCOLATE
- UPSIDE DOWN TURTLE CHEESECAKE
- DEVILS FOOD CAKE WITH A CHEESECAKE CENTER
- INSTANT POT SAMOA CHEESECAKE
- MINI S’MORE CHEESECAKE
- COCONUT CHEESECAKE POPS
- S’MORE CHEESECAKE
- CRANBERRY CHEESECAKE BITES
- RASPBERRY CHEESECAKE BROWNIES
- ALMOND JOY CHEESECAKE
- PEANUT BUTTER CHEESECAKE BROWNIES
Brownie Swirl Cheesecake
Yield:
Serves 12
An amazing cheesecake with a twist! Starting with a brownie crust, layers of brownie squares baked in the the cheesecake and dollops of dark chocolate swirls!
Ingredients
For the Brownie Crust:
- 8 ounces semi sweet chocolate
- 1 cup unsalted butter
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 6 extra large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
For the Cheesecake:
- 3 (8 Ounce) package cream cheese, softened
- 1 1/3 cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 2 extra large eggs
- 2/3 cup heavy whipping cream
- 2 ounces semisweet chocolate
- 1 cup walnuts, chopped
Instructions
For the Brownie Crust and Bits:
THIS IS TO BE DONE THE NIGHT BEFORE YOU INTEND ON BAKING THE CHEESECAKE.
- Preheat oven to 350°.
- Spray a 9-inch springform pan with non stick cooking spray.
- Line a 8-inch square baking pan with parchment paper, leaving a 1-inch overhang over the sides.
- Wrap the outside of the springform pan with foil, covering the bottom and extending all the way up the sides.
- In a microwave safe bowl melt the chocolate and butter; set aside to cool.
- In a medium bowl whisk together the flour and salt.
- In a large bowl, beat the eggs on high until light yellow and thick (about 3 minutes).
- Add the sugar, chocolate mixture and vanilla to the eggs and blend.
- Reduce speed, gradually add the flour mixture just until it disappears.
- Spread 2 cups of the batter in the springform pan to make the crust and the rest in the baking pan.
- Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan (the centers will be soft).
- Let cool on wire rack 1 hour.
- Leave brownie crust in springform pan; cover with plastic wrap and refrigerate overnight.
- Lift the brownies out of the square pan onto a plate; cover with plastic wrap and refrigerate overnight.
- Cut the square into 1-inch pieces; set aside.
For the Cheesecake:
- Preheat oven to 350°.
- In a large mixing bowl beat together the cream cheese, sugar and cornstarch until creamy.
- Mix in the vanilla.
- Add the eggs one at a time, beating well after each addition.
- Beat in the cream, just until combined. Don't over mix
- Transfer 1 cup batter to a small bowl and set aside.
- Cover the brownie crust with brownie bits (about 12 to 16) in one layer only.
- Pour cheesecake batter over the brownie bites.
- Place 2 ounce of semi sweet chocolate in a small microwave safe bowl and melt.
- Stir the melted chocolate into the reserved cheesecake batter until completely blended.
- Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly.
- Use an off set spatula and cut through the batter a few times in a swirling motion just until swirls appear.
- Place the cake in a large shallow pan; put pan (with cheesecake) in the oven.
- Pour hot water into the pan until it comes 1-inch up the sides of the springform pan.
- Bake until the edges are light golden (about 1 hour and 15 minutes).
- Remove cake from water bath, transfer to a wire rack, and let cool for 2 hours.
- LEAVE CAKE IN THE PAN, REMOVE FOIL, cover with plastic wrap and refrigerate until completely cold ( 4 hours or overnight).
To Serve:
- Release the sides of the pan; brush 1 tablespoon of heavy cream around the edges of the cake.
- Sprinkle the walnuts over the cream, pressing the nuts down gently.
- Keep in the refrigerator until ready to serve.
Notes
SEMI HOMEMADE VERSION: Skip the homemade brownie section and use a store bought brownie mix. If you choose to skip making homemade brownies, make sure you buy a good brownie mix. My favorite is Ghirardelli.
This recipe is from Juniors Cheesecake Cookbook 2007
NEVER MISS A POST
This is so good!
Sinfully good for sure!
Perfect swirl! Gorgeous cheesecake!
I’ve stumbled across your cheesecake recipes& you’re gonna make me fat…ter! Lol…Just wondering if this one can be cooked in the instant pot. I’m going to try the Samoa for dinner tomorrow. But I’d love to try this one too!!
Hi Vicki, Any cheesecake can be made in the instant pot. You’ll just need to adjust the recipe down to fit into a 7-inch pan.