Swirl Cheesecake Brownies
These Swirl Cheesecake Brownies have a dense cocoa brownie base, swirls of sweetened cream cheese, and a thick chocolate ganache on top. Plan on just 20 minutes of prep and less than an hour of baking time, and you’ll be rewarded with one of the richest, most chocolatey desserts you’ve ever dreamed of.
These delicious swirl chocolate bars are going to become your new obsession. They’re easy to make and even easier to eat.
If you’re fond of brownies and cheesecake, check out these Caramel Cheesecake Brownies, Strawberry Cheesecake, and Lemon Brownies, too. Cake Mix Brownies are another great pick if you want a simpler chocolate bar recipe.
Table of Contents
Why You’ll Love It
- Cheesecake in every bite: This isn’t just brownie batter with a little cream cheese on top. The swirl runs through the pan, so you get that tangy cheesecake flavor in the bars themselves.
- Game-changing ganache topping: The firm chocolate ganache top makes these richer and more dessert-like than plain brownies. Perfect if you’re expecting company!
- Plenty to enjoy: The 9 x 13-inch pan gives you enough for a party, a bake sale or several days of dessert, and the bars hold up well in the fridge.
Cheesecake Chocolate Brownies Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Use dark chocolate chips: Swap the semi-sweet chips for dark chocolate chips for a less sweet result.
- Add espresso powder: Stir a small amount into the swirl cheesecake brownies batter. This makes the cocoa flavor bolder.
- Skip the swirl: Spread the cheesecake layer more evenly if you want more cream cheese in each square.
- Cut smaller bars: These are rich, so smaller cheesecake brownie bites would be better for a dessert tray.
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Swirl Cheesecake Brownies
Equipment
- Stand Mixer or Hand Mixer
Ingredients
For the Brownie Layer
- 2 ½ cups granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 4 eggs
- ½ teaspoon salt
- 1 ¼ cups unsalted butter melted
- 1 ¾ cups cocoa powder
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- ¼ cup sugar
- 1 egg
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
Prepare the Brownie Layer
- Preheat the oven to 325°F and line a 13 x 9-inch pan with parchment paper.
- In a mixing bowl, whisk the sugar, melted butter and cocoa powder to combine.
- Add vanilla extract and eggs. Mix well, scraping down the sides often.
- Add flour, salt and baking powder. Mix again, scraping down the sides often.
- Transfer your brownie batter into the prepared pan, spreading it evenly.
Prepare the Cheeecake Layer
- In the bowl of a stand mixer, combine the sugar with softened cream cheese, and cream until smooth.
- Add egg and vanilla. Mix well, scraping down the sides often.
- Assemble the Cheesecake Brownies
- Dollop the cheesecake mixture over the top of the brownie batter.
- Swirl the layers together, using a butter knife.
Bake the Brownies
- Bake in the preheated oven for 40-50 minutes or until the center is set and a toothpick comes out mostly clean.
- Allow to cool to room temperature.
Add the Ganache Topping
- In a medium bowl, combine the chocolate chips and heavy cream.1 ½ cups semi-sweet chocolate chips,½ cup heavy whipping cream
- Heat in the microwave for a minute and stir until the chips are melted and the mixture is smooth.
- Spread the ganache evenly on top of the brownies.
- Allow to cool for the ganache to set. They’ll set quicker if you pop them in the refrigerator.
- Slice, serve and enjoy!
Notes
- Ensure cleaner slices: Line the pan and let parchment hang over the sides, so you can lift the bars out before cutting.
- Beat the cream cheese: Beat it until smooth before using. If it still has lumps before the egg goes in, those lumps usually stay there.
- Check the center, not just the toothpick: Pull the pan when the middle looks mostly set and no longer wet. You don’t want a fully clean toothpick here.
- Chill before slicing: A cold pan gives you a firmer ganache top and neater bars. I wouldn’t try to cut these warm.
How to Store
- Refrigerator: Keep the cheesecake brownies in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cut bars in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months.
- Thawing: Thaw overnight in the refrigerator so the ganache and cheesecake layer don’t get wet on the surface.
Nutrition Information
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Serving Suggestions
Serve these swirl cheesecake brownie bars chilled if you want the ganache firm. For a dessert platter, pair them with Lemon Oatmeal Cookies and Mini Cannoli. A Pineapple Aqua Fresca or Strawberry Daiquiri on the side would be delicious.
Cheesecake Brownie Bars FAQs
Yes. They’re easier to cut the next day after the ganache has had time to firm up.
The brownie batter is thick, so the cream cheese layer can sink if you stir too much. Use a few light swirls only.
Yes. Cut them into smaller squares once they’re fully chilled.
