Best 6 Brownie Cheesecake Swirl Recipes

BROWNIE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.

DECADENT BROWNIE SWIRL CHEESECAKE

Steps:

• Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl. , Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set., Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

JUNIOR'S BROWNIE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Generously butter the bottom and sides if a 9-inch springform pan and an 8 inch square baking pan. Line the baking pan (but not the springform pan) with parchment paper, leaving 1 inch overhang on the sides. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides.
• To make the brownies, melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and the vanilla. Reduce the speed to low and blend in 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 slightly soft.) Let cool on wire rack for 1 hour. Leave the brownie crust in the springform pan. Life the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refridgerate overnight.
• Cut the square of brownies with a serrated knife into 1 inch squares and set aside. Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well after adding each one. Beat in 2/3 cup of the cream just until completely blended. Don't overmix. Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
• Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
• Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Usinga thin, pointed knife, cut through the batter a few times in a swirling "figure 8" design, just until chocolate swirls appear.
• Place the cake in alarge shallow pan containing hot water that comes to about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 75 minutes. Remove the cake from the water bath, transfer to a wire rack and let cool 2 hours. DO NOT move it. Leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, at least 4 hours or preferably overnight.
• To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon of cream in a 1 inch border around the top of the cake. Sprinkle the nuts over the cream, pressing the nuts down gently, making a 1 inch border around the top outside edge. refridgerate until ready to serve. Slice with sharp, straight edged knife, NOT a serrated one. Cover any leftover cake and refridgerate.

BROWNIE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease 9-inch springform pan. Prepare brownie mix using package directions. Spread in prepared pan. Bake until edge pulls from sides of pan, about 28 minutes. Leave oven at 350 degrees. Combine cream cheese, 1/2 cup sugar and vanilla extract in a medium bowl. Beat with an electric mixer set at medium speed until blended. Add eggs one at a time, beating well after each addition. Spoon over baked layer. Heat chocolate chips in top of double broiler set over simmering water until melted. Drizzle over prepared layers and swirl with a knife to marbleize. Bake until set, about 35 minutes. Cool completely in pan on a wire rack. Chill for 2 hours or longer. Combine the raspberries and remaining sugar in a small bowl and toss to mix. Remove sides of pan and slice the cheesecake. Top slices with whipped cream and sprinkle with raspberries, if desired.

BROWNIE CHEESECAKE SWIRL

Steps:

• 1. One Bowl Brownies (crust/ bottom layer): Pre-heat oven to 350F. Grease springform pan.
• 2. Microwave (or double boil) chocolate and butter in large bowl for 2 minutes or until butter is melted. Remove from heat. Stir chocolate and butter until chocolate is melted (off heat).
• 3. Stir sugar into the chocolate mix, until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Pour into pan and bake 30- 35 minutes. Let brownie crust cool in pan.
• 4. NOTE: If you want a thinner layer of brownie crust, you may want to pour only half into the springform pan and decrease the time until it is chewy - do not overcook! Leftover mix can be used to make a small batch of brownies or divide the mix to make two brownie cheesecakes using smaller springform pans.
• 5. Cheesecake Filling: Change the oven temp to 325F.
• 6. Beat the cream cheese, on medium speed, with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl as needed.
• 7. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and lemon zest (optional). Do not overwhip.
• 8. Divide your cheesecake filling into your desired coloring amounts (I divided mine into 3 - one I left alone, one I colored pink, and one I colored purple). Color your filling with gels.
• 9. Spoon colored filling onto brownie crust. There is no rhyme or reason. Just build up the filling in almost a layer approach (spoon out a blob of one color onto another color). This creates a varied and artistic look.
• 10. Bring a medium saucepan or kettle of water to a boil. Gently place a roasting pan (for water bath) in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. (You may want to put foil on the outside of your springform pan before you pour the cheesecake filling into it).
• 11. Bake the cheesecake for 1 hour and 10 minutes. The outside of the cake will set but the center will still be loose (you may have to adjust the temp depending on your altitude or oven). Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 4 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece.

BROWNIE SWIRL CHEESECAKE

Steps:

• 1. Prepare brownies for according to the chewy fudge directions. Then I set aside about 1/3 cup if the batter. Then place remaining in a springform pan.
• 2. Wrap a double layer of of foil around the pan and bake at 350 degrees for about 25 minutes. Brownies will not test done. Cool for a bout 8-10 minutes.
• 3. In a large bowl, combine and beat the sugar and cream cheese, once smooth add in eggs and vanilla on low until combined. Add about 1/3 cup of cream cheese mixture into the reserbed brownie mixture and set aside. Spoon half of the batter into crust and dollop with half of the reserved chocolate cheesecake batter. Repeat layers. Then take a knife and cut thru the batter causing the dollops of brownie to swirl.
• 4. Place on a larger pan and add hot water to pan. Bake at 325 degrees for about 1 - 1/2 hour ir until surface is not longer shiny and the center is set.
• 5. Place pan and remove foil and cool on wire rack for about 10 minutes. Once slightly cool, carefully run knife around inside edge, and then cool for another hour; refrigerate over night. You can garnish with melted chocolate and health pieces or strawberries and chocolate chips.