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High Altitude Cream Cheese Swirl Brownies

April 11, 2022 by Heather Smoke Leave a Comment

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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.

Cream cheese swirl brownies cut into squares.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

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.

Cream cheese swirl fudge brownies.

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.
Cream cheese swirl brownies, one on its side.

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.
  • Ingredients for cheesecake filling.
  • Bowl of whipped cream cheese.

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.
  • Brownie batter in a baking pan.
  • Cream cheese dolloped onto brownie batter.
  • Cream cheese dolloped onto brownie batter.
  • Brownie batter and cream cheese swirled 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.
A cream cheese swirl brownie with a bite taken.

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

  • Brownie shortbread bars topped with ganache and chopped chocolate.
    Brownie Shortbread Bars
  • Closeup of fudge brownies with a crackly top.
    Best Homemade Brownies
  • Chocolate chip cookie brownies, sprinkled with salt and cut into bars.
    Chocolate Chip Cookie Brownies
  • A stack of cookies and cream Oreo blondies.
    Cookies and Cream Blondies

Favorite Products


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 cut into squares.

Cream Cheese Swirl Brownies

Heather Smoke
Cream cheese swirl brownies made with rich and fudgy brownies swirled with creamy vanilla cheesecake.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings16 brownies

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.

Notes

Leftover 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.
Keyword Cream Cheese, Fudge Brownies, High Altitude, Swirl
Tried this recipe?Let us know how it was!
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Filed Under: Brownies and Bars

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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