Cheesecake Swirl Brownies
All Recipes Desserts & Frostings Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

Like cheesecake, like brownies? You'll love this combination.

  • Prep Time
    20 minutes
  • Cook Time
    30 minutes
  • Serves
    16
  • Experience
    Hard
  • Not Rated
  • No Comments
  • By Lantic Inc

Ingredients

Cream Cheese Layer:

  • 1 pkg (8 oz/250 g) brick-style plain cream cheese, softened
  • 1/3 cup (75 mL) Lantic or Rogers Granulated Sugar
  • 1 egg
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
  • 1/4 tsp (1 mL) salt

Brownie Batter:

  • 1/2 cup (125 mL) butter
  • 2 1/2 oz (70 g) finely chopped unsweetened baking chocolate
  • 1 cup (250 mL) Lantic or Rogers Granulated Sugar
  • 3 tbsp (45 mL) cocoa powder
  • 1/2 tsp (2 mL) salt
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) all-purpose flour

Directions

  1. Cream Cheese Layer: Preheat oven to 350°F (180°C). Using electric mixer, mix cream cheese with sugar until light and fluffy. Add in egg and mix until smooth; beat in lemon juice, vanilla and salt. Set aside.
  2. Brownie Batter: Grease 9-inch (2.5 L) square pan with butter. Line with enough parchment paper to overhang edges; set aside.
  3. Set a heatproof bowl over pot of barely simmering water, melt butter and chopped chocolate, stirring occasionally. Remove from heat; stir in sugar, cocoa powder and salt. Let cool slightly.
  4. Add in eggs, one at a time, into chocolate mixture, until well combined. Add vanilla; stir in flour until combined.
  5. Set aside 1/2 cup (125 mL) brownie batter. Pour remaining brownie batter into pan; smooth top. Pour cream cheese batter over top. Drop heaping tablespoons of set aside brownie batter over cheesecake; swirl together using tip of knife.
  6. Bake for 30 to 35 minutes or until only a few moist crumbs stick to toothpick when inserted into centre. Let cool completely in pan. Refrigerate for at least 4 hours or overnight.
  7. Using parchment paper, transfer to cutting board; cut into 16 portions. Cover and refrigerate for up to 2 days or freeze for up to 1 month.
  8. Tip: Stir 1/2 cup (125 mL) chopped walnuts, pecans or almonds into brownie batter before pouring into bottom of pan if desired.