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Brownie Swirl Cheesecake Recipe
Brownie Swirl Cheesecake Recipe photo by Taste of Home

Brownie Swirl Cheesecake Recipe

Read Reviews (11)
4.35 11
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It may look fancy, but this cheesecake is so simple," assures Janet Brunner from Burlington, Kentucky. "The secret is the speedy crust—it's from a packaged brownie mix! You don't need to be an experienced cook to make the elegant chocolate swirls on top ;anyone can do it.—Janet Brunner, Burlington, Kentucky
TOTAL TIME: Prep: 10 min. Bake: 50 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + chilling
MAKES: 8-10 servings


  • 1 package (8 ounces) brownie mix
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk chocolate chips, melted
  • Whipped cream and miniature chocolate kisses, optional


  1. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack.
  2. Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
  3. Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate.
  4. Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired. Yield: 8-10 servings.
Originally published as Brownie Swirl Cheesecake in Quick Cooking March/April 1998, p59

Reviews for Brownie Swirl Cheesecake(11)

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Reviewed Apr. 14, 2014

This has too much chocolate for the cream cheese mixture. The chocolate took over the cake and the cake comes out very thin. I would not make this again. The brownie crust was good, used half of a family size package and baked for 12 minutes .

Reviewed Mar. 30, 2014

I have followed this recipe to the letter = and the brownie base turns into a "RADIAL TIRE" that can't be cut or chewed. I tried melting the milk chocolate chips - set them in a pyrex cup in a bowl of water and microwaved them slowly -- but the chocolate seized up. Coupled with the brownie base - disaster. I even tried baking the base for only 14 minutes instead of 15 - but got the same results. The filling did not set up well either....... so I had "soup on a tire".. What is going wrong??? Embarrassing - I took it to a church potluck, and noticed how many left it on the plate. I probably won't be asked to bring anything to the next potluck!!

Reviewed Oct. 29, 2013

Glad I read the reviews before making this recipe. I didn't pay attention to the size of brownie mix and had mixed up a regular 13 x 9 size box mix. I just used part of it for the cheesecake and the rest I baked in a pie pan. Very easy to make and tasty.

Reviewed Mar. 13, 2013

I would like to make this recipe but noticed it calls for an 8 oz brownie mix. I did see a 10 oz. package at the reading others comments it seems like they are using a large box of brownie mix. Seems like that would be way too much.

Reviewed Nov. 4, 2011

Excellent dessert that's easy to make. If I need a big batch for a crowd I use a 9x13 pan and use a bigger box of brownie mix, then double the filling. Once it's cool, I just cut into bars for easy finger food.

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