The most delicious high altitude cream cheese swirl brownies, made with rich and fudgy brownies swirled with creamy vanilla cheesecake. I based today’s recipe on my classic fudge brownies, which are fantastic on their own. But when you swirl brownie batter with creamy cheesecake, you get a dessert that’s on another level of deliciousness.
You might also love these chocolate chip cookie brownies, brownie shortbread bars with ganache, and almond cream cheese scones.
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Why You’ll Love This Recipe
Easy to Make. Even with a brownie batter and cheesecake batter to make, this marbled cheesecake brownie recipe is quick and easy to put together. You’ll love creating the pretty design on top when you swirl together the two batters.
Fudgy and Moist. This is a brownie recipe that stays soft, moist and fudgy for days.
Creamy Cheesecake. The cheesecake layer is so creamy, with a nice tang to complement the rich, dark brownie layer underneath.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cheesecake Layer
- Cream Cheese. For the best flavor, use full-fat cream cheese.
- Granulated Sugar. Adds sweetness.
- Egg Yolk. Emulsifies and thickens the cheesecake as it bakes.
- Vanilla Extract. Flavor.
Brownie Layer
- Butter. Adds a rich flavor, and keeps the brownies moist.
- Granulated Sugar. Adds sweetness and moisture.
- Chocolate Chips. Adds more chocolate flavor and gives these cheesecake swirled brownies a fudgy texture.
- Vanilla Extract. Flavor.
- Eggs. Gives the brownies structure, and makes them puff up as they bake.
- Cocoa Powder. Use an unsweetened cocoa powder (preferably Dutch-processed) for a rich, deep chocolate flavor.
- Flour. All-purpose flour gives the brownies structure.
- Salt. Balances the sweetness.
- Espresso Powder. Enhances the flavor of the chocolate.
Instructions
Getting Ready
- Preheat the oven to 325 F and position a rack in the lower third of the oven. (Baking the cheesecake brownies in the lower position will prevent browning the top of the cheesecake as it bakes.)
- Line an 8×8 inch baking pan with parchment paper.
Cheesecake Layer
- In a bowl, use an electric mixer to beat the cream cheese until smooth.
- Add the sugar, egg yolk and vanilla, and beat until smooth. Set aside until needed.
Brownie Layer
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour, salt and espresso powder. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
TIP: For step-by-step photos of making the brownie batter, see my original fudge brownies recipe.
Assemble & Bake
- Reserve 1/2 cup of the brownie batter, and spread the rest of the brownie batter into the prepared pan.Dollop the brownie batter with the cheesecake, then dollop the reserved 1/2 cup of brownie batter around the cheesecake.Use a toothpick or sharp knife to swirl it all together.
- Bake the cream cheese swirl brownies for 28-30 minutes, just until puffed and mostly set with a slight wobble. You don’t want to over-bake these, or the cheesecake will brown and dry out.
- Cool completely (at least 4 hours) before cutting into squares.
- To cut neat squares, lift the cooled brownies out of the pan by the parchment paper onto a cutting board. Use a sharp chef’s knife to cut the brownies, wiping the knife clean in between each cut.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Do cheesecake brownies need to be refrigerated?
Yes. Leftover cream cheese swirl brownies should be stored in an airtight container, in the refrigerator, for up to 3 days. Let them warm up to room temperature for 1-2 hours before serving.
Can I make these in a 9-inch pan instead of 8-inch?
You can, but your brownies won’t be as thick, and will need a slightly shorter bake time.
Can I use a tub of whipped cream cheese?
No, you need to use a block of full fat cream cheese for this recipe.
You Might Also Like
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Cream Cheese Swirl Brownies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- 8 inch baking pan
Ingredients
Cheesecake Layer
- 8 oz full-fat cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 large egg yolk (save the extra white for another use)
- 1 tsp vanilla extract
Brownie Layer
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup dark or semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened cocoa powder (preferably Dutch-processed)
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp espresso powder or instant coffee (optional)
Instructions
Getting Ready
- Preheat the oven to 325 F and position a rack in the lower third of the oven. (Baking the cheesecake brownies in the lower position will prevent browning the top of the cheesecake as it bakes.)
- Line an 8×8 inch baking pan with parchment paper.
Cheesecake Layer
- In a bowl, use an electric mixer to beat the cream cheese until smooth.
- Add the sugar, egg yolk and vanilla, and beat until smooth. Set aside until needed.
Brownie Layer
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour, salt and espresso powder. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
Assemble & Bake
- Reserve 1/2 cup of the brownie batter, and spread the rest of the brownie batter into the prepared pan.Dollop the brownie batter with the cheesecake, then dollop the reserved 1/2 cup of brownie batter around the cheesecake.Use a toothpick or sharp knife to swirl it all together.
- Bake for 28-30 minutes, just until puffed and mostly set with a slight wobble. You don't want to over-bake these, or the cheesecake will brown and dry out.
- Cool completely (at least 4 hours) before cutting into squares.
- To cut neat squares, lift the cooled brownies out of the pan by the parchment paper onto a cutting board. Use a sharp chef's knife to cut the brownies, wiping the knife clean in between each cut.
What if my altitude is 10,000 feet? How should I adjust the recipe. Your goodies are always amazing!
Since these brownies don’t have any leavening, I don’t think you’ll need to adjust anything, although it’s possible you’d need a tablespoon or two less sugar and more flour.