Brownie Swirl Cheesecake
Indulge in the ultimate dessert mashup with this rich and creamy Brownie Swirl Cheesecake, a show-stopping treat that beautifully combines fudgy brownie layers with luscious cheesecake. Featuring a buttery chocolate brownie base swirled with velvety cheesecake, this recipe offers the perfect balance of decadence and elegance. The brownie layer, made with real semisweet chocolate, adds a gooey, chocolatey contrast to the tangy cream cheese filling, while an artistic swirl of reserved brownie batter creates a stunning marbled effect. Baked in a water bath for a flawless, crack-free finish and chilled to set, this dessert is ideal for celebrations or any time you're craving a slice of indulgence. With straightforward techniques and a presentation that wows, this Brownie Swirl Cheesecake is bound to become a new favorite. Perfect for chocolate lovers, cheesecake enthusiasts, and anyone in need of an impressive dessert centerpiece!
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Ingredients
- 113 grams unsalted butter
- 170 grams semisweet chocolate chips
- 200 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 0.25 teaspoons salt
- 450 grams cream cheese, softened
- 120 grams sour cream
- 100 grams powdered sugar
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to create a water-tight barrier for the water bath.
Step 2
In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 30-second increments, stirring after each interval until smooth. Let the mixture cool slightly.
Step 3
Stir in 150 grams of granulated sugar, then add 2 eggs and 1 teaspoon of vanilla extract, whisking until smooth.
Step 4
Fold in the all-purpose flour and salt until just combined. Reserve 1/2 cup of the brownie batter, and pour the remaining into the prepared pan, spreading it evenly. Set aside.
Step 5
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Step 6
Add the sour cream, the remaining 2 eggs, and the final teaspoon of vanilla extract. Mix until fully incorporated.
Step 7
Pour the cheesecake batter over the brownie layer in the pan, gently spreading it out.
Step 8
Drop spoonfuls of the reserved brownie batter onto the cheesecake layer, and use a knife to swirl them into decorative patterns.
Step 9
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
Step 10
Bake in the preheated oven for 60-75 minutes or until the edges are set and the center has a slight jiggle.
Step 11
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to set gradually.
Step 12
Remove the cheesecake from the water bath, and transfer it to a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
Step 13
Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy the delicious Brownie Swirl Cheesecake!
Nutrition Facts
| Serving size | 1457.9 grams (1457.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5256 |
| Total Fat 343.60g | 441% |
| Saturated Fat 202.00g | 1010% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1552mg | 517% |
| Sodium 2437mg | 106% |
| Total Carbohydrate 510.50g | 186% |
| Dietary Fiber 13.90g | 50% |
| Total Sugars 414.50g | |
| Protein 80.00g | 160% |
| Vitamin D 164IU | 820% |
| Calcium 874mg | 67% |
| Iron 15mg | 85% |
| Potassium 1439mg | 31% |
Source of Calories