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Vanilla Cheesecake Swirl Brownies

I love reading cookbooks. Especially the ones with pictures!! I can actually read them like I read fiction. Maybe we should call the cookbooks as food fiction, don’t you agree with me?? Anyway, all this ramble is because, this recipe is also from the book ‘A Passion for Baking’ by Marcy Goldman. Once again, she is a wonderful author. She makes recipes sound so easy that you want to try all of them!!

I love cheesecake and I love brownies. How could I resist a combination of these two?? A sweet satisfying rich dessert! These brownies are the best I have tasted. The cheesecake with the chocolaty fudgy brownie is an absolute delight. Without further ado, here is the recipe! As always with baking, it is important that all the ingredients are at room temperature.


Cheesecake Topping:

Cream Cheese – 8 oz (softened)
Sugar – 1/4 cup
Egg – 1 large
Pure vanilla extract – 1 tsp
All purpose flour – 2 Tbsp


Unsalted butter – 1/2 cup
Semisweet chocolate – 7 oz (coarsely chopped)
Sugar – 1 1/4 cups
Pure vanilla extract – 1 tsp
Eggs – 3 large
All purpose flour – 1 cup
Cocoa powder – 2 Tbsp
Baking soda – 1/8 tsp
Salt – a pinch


For the Cheesecake Topping:

  • Preheat oven to 350 F. Generously spray an 11 by 7 inch rectangular pan with nonstick cooking spray. Keep this pan on a parchment paper lined baking sheet.
  • For cheesecake topping, in a food processor or medium bowl, using a stiff wire whisk, blend cream cheese with sugar and then add egg, vanilla and flour. Set aside.

For the brownies:

  • Melt butter and chocolate in a microwave safe bowl for 1/2 to 2 1/2 minutes and let cool to almost room temperature. Whisk in sugar, vanilla, and eggs until smooth. Fold in flour, cocoa, soda, and salt to make a smooth batter.
  • Pour the batter into the prepared pan. Add cheesecake topping in dollops on top of brownie batter.  Using a butter knife, make deep swirls so you get a contrast of batters, as shown in the picture below.

  • Bake for 35-45 mins or until brownies seem just set. It is tricky to test these, but if they are just set to touch and cheesecake part is not wet, then they are done. Cool in pan for 1 hour and then refrigerate for at least 2 hours before cutting.
  • These brownies are best kept refrigerated and are good served cold or warmed a bit. They also freeze well.

I know you want to eat these. Hurry and make them, they will be ready in less than 4 hours!!

You might also like:

Vanilla Muffins with Nutella Frosting

Chocolate Dessert Cups with Strawberry Cheesecake filling

Strawberry Upside Down Cake – Purely Decadent!!

Vanilla (Yellow) Cake with Fresh Lemon Frosting

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