Brownie Cheesecake Swirl

Theresa Preece Recipe

By Theresa Preece JustCallMeT

30 Min
1 Hr 45 Min

Super sweet and yummy dessert that you can change up with colors to celebrate whatever you want!

As posted on my blog:

Blue Ribbon Recipe

Notes from the Test Kitchen:
Loved the crunchy bottom crust of the brownies. I chose to go for spring colors - wouldn't that look great on your Easter table? The color combinations are endless - Christmas, Halloween, the big game with team colors... just imagine!

I did wrap the spring form pan in aluminum foil. I would recommend you do this too ... even two layers of aluminum foil.


squares unsweetened baking chocolate
1 1/2 stick
2 c
1 c
all purpose flour
1 tsp
vanilla extract
4 pkg
cream cheese (8oz each pkg)
1 1/4 c
3/4 c
sour cream (i use yoder's)
large eggs, lightly beaten
1 Tbsp
vanilla extract
1 tsp
lemon zest (optional)

Directions Step-By-Step

One Bowl Brownies (crust/ bottom layer)
Pre-heat oven to 350F.
Grease springform pan.
Microwave (or double boil) chocolate and butter in large bowl for 2 minutes or until butter is melted.
Remove from heat. Stir chocolate and butter until chocolate is melted (off heat).
Stir sugar into the chocolate mix, until well blended.
Mix in eggs and vanilla.
Stir in flour until well blended.
Pour into pan and bake 30- 35 minutes.
Let brownie crust cool in pan.
NOTE: If you want a thinner layer of brownie crust, you may want to pour only half into the spring form pan and decrease the time until it is chewy- do not over cook! Left-over mix can be used to make a small batch of brownies, or divide the mix to make two brownie cheesecakes, using smaller springform pans.
Cheesecake Filling
Change the oven temp to 325F.
Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl as needed.
Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and lemon zest (optional).
Do not over whip.
Divide your cheesecake filling into your desired coloring amounts (I divided mine into 3- one I left alone, one I colored pink, and one I colored purple). Color your filling with gels.
Spoon colored filling onto brownie crust. There is no rhyme or reason. Just build up the filling in almost a layer approach (spoon out a blob of one color onto another color). This creates a varied, and artistic look.
Bring a medium saucepan or kettle of water to a boil. Gently place a roasting pan (for water "bath") in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. (You may want to put foil on the outside of your springform pan before you pour the cheesecake filling into it).
Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose (you may have to adjust the temp depending on your altitude or oven).
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving.
Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Collections: Easter Treats, Cheesecake
Other Tag: For Kids

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Carol Hamilton hammy59
Mar 28, 2015
I made this last Easter and it was a big hit . I think I will make the crust smaller tho as it was a LOT of crust . My question is .... can this be made in advance and frozen ? I'd like to just be able to set it out to thaw and have it all ready . Have you ever frozen this ?
TAMMY WADE littlemsmuffin
Sep 5, 2014
Sniff and Scurry the head cheese's over at the Mouse House Cheesecakes group sent me over to scoop up this recipe for the group! It looks delicious Theresa.. Thanks for posting!
Carol Hamilton hammy59
May 5, 2014
I made this for Easter . It was wonderful. I got many raves !!! I did use the entire brownie and to me it seemed like a lot but everyone loved it . Thanks for the great receipe ... I'm sure I will use it often .
deb baldwin messinthekitchen
Apr 18, 2014
Congratulatons Theresa, on your blue beautiful!
Marilynn Meyer einie
Apr 17, 2014
Looks like Mardi Gras! Fun!