- 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
- 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.
- Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate.
- 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.
Reviews for Brownie Swirl Cheesecake
"This was amazing. Everyone loved it. However I would change one thing next time. There seemed to be too much chocolate to make the swirl on the top. All the big globs that did not get swirled into thin strands set up into huge bites of solid chocolate when the cake cooled. That just did not seem ideal to me. Next time I will either be sure to make very fine drizzles that will add delicate crunch or I will add the chocolate to a small portion of the cheesecake mixture. I wonder how a ganache would bake up and then set up. Would it stay soft like ganache or turn to syrup?*I did use my usual brownie recipe (5star brownies from here) and used half for this recipe and baked the rest in and 8 by 8 pan"
"I just followed the recipe and it turned out great. Would definitely make again."
"I've prepared this recipe and I think it worked well. This is what I did with the brownie crust: I used 1 13x9x2" size brownie mix, 1 package (3.9 oz.) chocolate pudding mix, 1/3 cup EACH vegetable oil and cold water, 1 packet cappuccino mix, 1/4 cup chocolate syrup, 2 eggs and 1Tbsp. vanilla extract. I poured batter into greased and floured 9" springform pan and baked at 350o F. 15 minutes. I then made the cream cheese filling and poured that over the crust. I melted 1 cup semi-sweet chocolate chips in a double boiler over boiling water ad stirred until smooth. I then drizzled over the cheese filling and swirled both with a knife and a mixing spoon. I baked the cheesecake for 35 minutes. I then cooled 1 hour, loosened cake with a knife and removed sides of pan. I'd placed foil around the pan and then placed pan on a baking sheet BEFORE I baked the crust and the cheesecake! It came out nice and high! I placed the cheesecake in my refrigerator overnight before removing from the bottom ofthe pan. Thank you for sharing this recipe, Janet Brunner! delowenstein"
"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 ."
"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!!"