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Chocolate brownies with a creamy filling on a black plate, garnished with raspberries.
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Swirl Cheesecake Brownies

These cheesecake brownies start with a dense cocoa brownie base and are finished with a cream cheese swirl and a thick layer of ganache, for a delicious dessert treat everyone will rave about.
Prep Time20 minutes
Cook Time50 minutes
Cooling Time50 minutes
Total Time2 hours
Course: Bars and Brownies, Desserts
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 671kcal
Author: Kim Schob

Equipment

Ingredients

For the Brownie Layer

For the Cheesecake Layer

For the Ganache Topping

  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup heavy whipping cream
Cups - Metric

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.
    Bowl with cocoa powder, syrup, and other ingredients on a marble surface.
  • Add vanilla extract and eggs. Mix well, scraping down the sides often.
    Brownie batter in a bowl with three cracked eggs on top, ready to be mixed.
  • Add flour, salt and baking powder. Mix again, scraping down the sides often.
    Brown mixing bowl with flour, oats, and baking powder on a marble surface.
  • Transfer your brownie batter into the prepared pan, spreading it evenly.
    Chocolate brownie batter spread in a parchment-lined baking pan, ready to bake.

Prepare the Cheeecake Layer

  • In the bowl of a stand mixer, combine the sugar with softened cream cheese, and cream until smooth.
    Cream cheese and granulated sugar in a metal mixing bowl on a marble surface.
  • Add egg and vanilla. Mix well, scraping down the sides often.
    A mixing bowl with creamed butter, an egg, and vanilla on a marble surface.
  • Assemble the Cheesecake Brownies
  • Dollop the cheesecake mixture over the top of the brownie batter.
    Brownie batter and cheesecake batter swirled together in a parchment-lined pan.
  • Swirl the layers together, using a butter knife.
    Unbaked cheesecake brownie batter swirled in a parchment-lined baking pan.

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.
    Rectangular cheesecake brownie with a swirled pattern cooling on a wire rack.
  • Allow to cool to room temperature.

Add the Ganache Topping

  • In a medium bowl, combine the chocolate chips and heavy cream.
    A glass bowl with chocolate chips and cream on a marble surface.
  • Heat in the microwave for a minute and stir until the chips are melted and the mixture is smooth.
    Glass bowl with thick, glossy chocolate batter on a white marble surface.
  • Spread the ganache evenly on top of the brownies.
    Chocolate-frosted sheet cake on a cooling rack over a marble surface.
  • Allow to cool for the ganache to set. They’ll set quicker if you pop them in the refrigerator.
    Rectangular chocolate cake on a cooling rack, viewed from above.
  • 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

Calories: 671kcal | Carbohydrates: 74g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 264mg | Potassium: 397mg | Fiber: 7g | Sugar: 55g | Vitamin A: 1101IU | Vitamin C: 0.1mg | Vitamin D: 1µg | Calcium: 112mg | Iron: 4mg