Cheesecake Swirl Brownies Recipe

Two iconic desserts come together in this irresistible bar cookie.

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated June 12, 2024
Overhead view of a pan of Cheesecake Swirl Brownies, fresh from the oven.
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Serious Eats / Yvonne Ruperti

Why It Works

  • Combining these two desserts creates a satisfying bar that's lighter than cheesecake, but tangier, creamier, and richer than a standard, all-chocolate brownie.

Despite their blended interiors, these cheesecake swirl brownies wind up being just as rich, if not richer, than an all-chocolate fudge brownie. Creamy, tangy cheese layered with rich, dark chocolate? I'm not complaining: I love chocolate and I love cheesecake.

I took a favorite fudgy brownie recipe of mine and changed a few of the ingredients to account for what I had on hand. The cream cheese layer is simply softened cream cheese, sugar, and an egg. A butter knife was used to swirl the batter together. The bars are done as soon as the cheesecake is soft set. I couldn't even wait till the bars cooled properly before I dug in. Just a little bite.

April 2013

Recipe Details

Cheesecake Swirl Brownies Recipe

Active 30 mins
Total 2 hrs
Makes 1 pan

Ingredients

  • 6 tablespoons (3 ounces) unsalted butter
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/4 teaspoon salt
  • 3/4 cup (5 1/4 ounces) plus 4 tablespoons granulated sugar, divided
  • 3 large eggs, divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup sour cream
  • 3/4 cup (3 3/4 ounces) all purpose flour
  • 1/4 cup (3/4 ounce) cocoa
  • 1/2 teaspoon baking powder
  • 8 ounces cream cheese, softened

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F (175°C). Grease a 9- by 9-inch baking pan.

  2. In large bowl set over pan of simmering water, melt butter with chocolate until smooth. Remove from heat and whisk in salt, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla, and sour cream. Add flour, cocoa, and baking powder to the bowl and whisk until smooth. Drop blobs of batter into the pan. Do not spread.

  3. In another large bowl, stir cream cheese with remaining 4 tablespoons sugar until smooth with no lumps. Whisk in remaining teaspoon vanilla and remaining egg. Drop blobs of cheesecake batter into pan in any of the empty spots or crevices.

  4. Using a butter knife or offset spatula, swirl batters together. Bake until just set, 20 to 25 minutes. Let cool in pan an hour. Cut into bars and serve.

Special Equipment

9- by 9-inch baking pan

Make-Ahead and Storage

Brownies may be refrigerated in an airtight container for up to 1 week.

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