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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Recipe Information
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
Instructions
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.
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.
Stir in 150 grams of granulated sugar, then add 2 eggs and 1 teaspoon of vanilla extract, whisking until smooth.
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.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add the sour cream, the remaining 2 eggs, and the final teaspoon of vanilla extract. Mix until fully incorporated.
Pour the cheesecake batter over the brownie layer in the pan, gently spreading it out.
Drop spoonfuls of the reserved brownie batter onto the cheesecake layer, and use a knife to swirl them into decorative patterns.
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.
Bake in the preheated oven for 60-75 minutes or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to set gradually.
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.
Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy the delicious Brownie Swirl Cheesecake!
Nutrition Facts
Calories |
5256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.6 g | 441% | |
| Saturated Fat | 202.0 g | 1010% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1552 mg | 517% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 510.5 g | 186% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 414.5 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 874 mg | 67% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
