Real Recipes From Real Home Cooks ®

decadent brownie swirl cheesecake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 16 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For decadent brownie swirl cheesecake

  • 1 pkg
    fudge brownie mix (13-inch x 9-inch pan size)
  • FOR THE FILLING
  • 4 pkg
    8 ounces each cream cheese, softened
  • 1 c
    sugar
  • 4
    eggs, lightly beaten
  • 2 tsp
    vanilla or 1 teaspoon almond extract and 2 teaspoons vanilla extract
  • fresh raspberries and chocolate curls, optional

How To Make decadent brownie swirl cheesecake

  • 1
    Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.
  • 2
    In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl.
  • 3
    Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set. Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT