Cheesecake Swirl Brownies -

An easy, impressive dessert

I mean, honestly, what’s more satisfying than biting into a cheesecake brownie?! I used to make these all the time when I was a teenager. It’s a great starter dessert for new bakers because it involves a brownie mix, but it’s so delicious, you’ll want to make it again and again!

All you have to is mix up brownie mix, reserve 1/4 cup of batter, and pour the rest in baking pan. Then mix up room temperature cream cheese (never try to use cold cream cheese – it won’t blend properly) with sugar, an egg, and vanilla.

Carefully spoon the cream cheese layer on top of the brownie layer, then drop spoonfuls of brownie mixture onto the cheesecake layer. Use a chopstick or knife to swirl the brownie mixture with the cheesecake mixture for a beautiful design. Throw it in the oven and you’re done!

These do need to cool completely and chill so plan accordingly. I recommend baking these in the morning to serve that afternoon. You also need to store them in the fridge due to the cheesecake layer. Enjoy!

Cheesecake Swirl Brownies
1 brownie mix (I use Ghirardelli) + ingredients for mix (1 egg, water, vegetable oil)
8 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla

Preheat oven to 325 degrees. Spray an 8″ square pan with nonstick spray.
Prepare brownie mix according to package directions. Reserve 1/4 cup of brownie mix for the topping. Pour the rest of the brownie mix into prepared pan.
Beat cream cheese, granulated sugar, egg, and vanilla until smooth. Pour cheesecake mixture on top of brownies, carefully spreading to over the brownie layer to the edge.
Drop spoonfuls of remaining 1/4 cup brownie mix around the cheesecake layer. Use a chopstick, knife, or toothpick to swirl the brownie mix and cheesecake together. Bake for 40-45 minutes or until cheesecake is set in the middle and a toothpick inserted in the center comes out mostly clean.
Let cool in the pan, then refrigerate for two hours before slicing.

Note: these need to be stored in the fridge due to the cheesecake component.

Watch me make it:

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