Cheesecake Brownie Swirl (Printable Version)

Rich chocolate brownies layered with creamy cheesecake swirl, baked for a fudgy indulgence.

# What You'll Need:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth. Incorporate eggs and vanilla extract, whisking until glossy.
03 - Sift cocoa powder, all-purpose flour, and salt into the wet mixture. Stir gently until just combined, avoiding overmixing.
04 - In a separate bowl, beat softened cream cheese until smooth. Add granulated sugar, egg, and vanilla extract, then beat until creamy and lump-free.
05 - Pour approximately two-thirds of the brownie batter into the prepared pan and smooth the surface. Spread the cheesecake mixture evenly over the brownie layer.
06 - Dollop remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two batters, creating a marbled effect.
07 - Bake for 35 to 38 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs, taking care not to overbake.
08 - Allow to cool completely in the pan on a wire rack. Use parchment overhang to lift out and cut into 16 squares.

# Expert Tips:

01 -
  • You get that dense, fudgy brownie you crave plus the creamy tang of cheesecake in every bite.
  • The marbled swirl looks fancy enough to impress, but the technique is genuinely foolproof once you've done it once.
02 -
  • The cheesecake batter must be completely smooth before swirling, or you'll have lumpy pockets that don't bake evenly.
  • Don't skip the cooling step—I once cut into brownies while they were still warm and they fell apart, but waiting those extra 30 minutes makes all the difference.
03 -
  • Beat the cream cheese for at least a full minute before adding other ingredients—it should look almost fluffy, not dense and cold.
  • The swirl pattern doesn't have to be perfect; random, organic-looking marbling actually looks more beautiful and homemade than perfectly even lines.
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