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Brownie Swirl Cheesecake

Serves Serves 12     adjust servings


For the Brownie Crust

  • 8 ounces semi sweet chocolate
  • 1 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 extra large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract

For the Cheesecake

  • 3 (8 Ounce) package cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 2 extra large eggs
  • 2/3 cup heavy whipping cream
  • 2 ounces semisweet chocolate
  • 1 cup walnuts, chopped


    For the Brownie Crust and Bits:


      1. Preheat oven to 350°.
      2. Spray a 9-inch springform pan with non stick cooking spray.
      3. Line a 8-inch square baking pan with parchment paper, leaving a 1-inch overhang over the sides.
      4. Wrap the outside of the springform pan with foil, covering the bottom and extending all the way up the sides.
      5. In a microwave safe bowl melt the chocolate and butter; set aside to cool.
      6. In a medium bowl whisk together the flour and salt.
      7. In a large bowl, beat the eggs on high until light yellow and thick (about 3 minutes).
      8. Add the sugar, chocolate mixture and vanilla to the eggs and blend.
      9. Reduce speed, gradually add the flour mixture just until it disappears.
      10. Spread 2 cups of the batter in the springform pan to make the crust and the rest in the baking pan.
      11. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan (the centers will be soft).
      12. Let cool on wire rack 1 hour.
      13. Leave brownie crust in springform pan; cover with plastic wrap and refrigerate overnight.
      14. Lift the brownies out of the square pan onto a plate; cover with plastic wrap and refrigerate overnight.
      15. Cut the square into 1-inch pieces; set aside.

      For the Cheesecake:

      1. Preheat oven to 350°.
      2. In a large mixing bowl beat together the cream cheese, sugar and cornstarch until creamy.
      3. Mix in the vanilla.
      4. Add the eggs one at a time, beating well after each addition.
      5. Beat in the cream, just until combined. Don't over mix
      6. Transfer 1 cup batter to a small bowl and set aside.
      7. Cover the brownie crust with brownie bits (about 12 to 16) in one layer only.
      8. Pour cheesecake batter over the brownie bites.
      9. Place 2 ounce of semi sweet chocolate in a small microwave safe bowl and melt.
      10. Stir the melted chocolate into the reserved cheesecake batter until completely blended.
      11. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly.
      12. Use an off set spatula and cut through the batter a few times in a swirling motion just until swirls appear.
      13. Place the cake in a large shallow pan; put pan (with cheesecake) in the oven.
      14. Pour hot water into the pan until it comes 1-inch up the sides of the springform pan.
      15. Bake until the edges are light golden (about 1 hour and 15 minutes).
      16. Remove cake from water bath, transfer to a wire rack, and let cool for 2 hours.
      17. LEAVE CAKE IN THE PAN, REMOVE FOIL, cover with plastic wrap and refrigerate until completely cold ( 4 hours or overnight).

      To Serve:

      1. Release the sides of the pan; brush 1 tablespoon of heavy cream around the edges of the cake.
      2. Sprinkle the walnuts over the cream, pressing the nuts down gently.
      3. Keep in the refrigerator until ready to serve.

      Recipe Notes

      This recipe is from Juniors Cheesecake Cookbook 2007