This brownie swirl cheesecake is the ultimate indulgence, combining rich brownie batter with creamy cheesecake for a dessert that's both decadent and irresistible. Swirled together and baked to perfection, this cake features layers of fudgy brownie and smooth cheesecake, topped with a luscious chocolate ganache and finished with a cloud of chocolate-infused whipped cream. Whether you're looking for an impressive dessert for a special occasion or simply want to treat yourself, this brownie swirl cheesecake is sure to satisfy any sweet tooth.
Why You'll Love This Recipe: You’ll love this brownie swirl cheesecake for its rich combination of flavors and textures. The fudgy brownie base pairs perfectly with the velvety cheesecake layer, creating a dessert that's both indulgent and satisfying. The swirls of brownie batter through the cheesecake add visual appeal and extra chocolate flavor, while the smooth chocolate ganache and light whipped cream provide the perfect finishing touch. This dessert is perfect for chocolate lovers and cheesecake fans alike!
Perfect Occasion: This brownie swirl cheesecake is perfect for birthdays, holiday gatherings, or any time you want to impress your guests with a decadent dessert. Its rich, creamy texture and chocolatey goodness make it an ideal treat for special celebrations, but it’s also perfect for indulging in on a cozy weekend. Serve it as the star of any dessert table, and watch it disappear!
Decoration Tips: For a polished presentation, use a star-tipped piping bag to pipe the chocolate-infused whipped cream around the edges of the cheesecake. You can also add extra chocolate shavings or drizzle some additional ganache on top for a more elegant look. Garnish with fresh berries or a sprinkle of cocoa powder to add a pop of color and contrast to the rich chocolate tones.
Ingredients for the Brownie Batter:
- ¾ cup unsalted butter
- 7.7 oz dark chocolate (60% cocoa)
- ⅔ cup Dutch-processed cocoa powder
- 1 ¼ cups granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 eggs
- ¾ cup all-purpose flour
Ingredients for the Cheesecake Batter:
- 17 oz cream cheese (room temperature, full-fat)
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ tablespoon cornstarch
Ingredients for the Chocolate Ganache:
- 2.8 oz dark chocolate (60% cocoa)
- 2.8 oz heavy cream
Ingredients for the Whipped Cream:
- ⅔ cup heavy cream (cold)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons chocolate ganache (reserved from the ganache)
Instructions:
- Prepare the Pan and Preheat the Oven:
- Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by lining it with parchment paper.
- Make the Brownie Batter:
- In a large mixing bowl, melt the butter and dark chocolate together, either in the microwave or over a bain-marie. Stir until smooth.
- Add the granulated sugar, espresso powder, vanilla extract, and kosher salt. Sift in the cocoa powder and whisk until combined.
- Add the eggs and egg yolk, mixing until the batter is smooth.
- Sift the flour into the mixture and gently fold with a spatula until just combined. Set aside.
- Make the Cheesecake Batter:
- In a large bowl, beat the cream cheese, sugar, vanilla extract, and sour cream with an electric hand mixer until smooth.
- Add the eggs and mix until fully incorporated.
- Sift in the cornstarch and mix until the batter is smooth and homogeneous.
- Assemble the Cake:
- Pour half of the brownie batter into the prepared springform pan and smooth it out with an offset spatula.
- Pour the cheesecake batter over the brownie layer and spread it evenly.
- Drop dollops of the remaining brownie batter over the top of the cheesecake layer. Use a butter knife to gently swirl the brownie batter through the cheesecake, being careful not to over-swirl.
- Bake in the preheated oven at 170°C (340°F) for 40-50 minutes, until the edges are set and the center is slightly jiggly.
- Cool the Cake:
- Leave the cheesecake in the oven with the door slightly open for 1-2 hours to cool to room temperature. Then wrap it tightly with plastic wrap and refrigerate for at least 5 hours or overnight to set.
- Make the Chocolate Ganache:
- In a small bowl, melt the dark chocolate and heavy cream together in the microwave for about a minute.
- Let the mixture sit for 10 minutes, then stir until smooth. Reserve 2 tablespoons for the whipped cream.
- Top the Cheesecake with Ganache:
- Pour the chocolate ganache over the cooled cheesecake, using an offset spatula to spread it evenly. Place the cheesecake in the fridge to allow the ganache to set.
- Make the Whipped Cream:
- In a large mixing bowl, beat the cold heavy cream, powdered sugar, vanilla extract, and the reserved chocolate ganache with an electric mixer until stiff peaks form.
- Pipe the whipped cream around the edges of the cheesecake using a star tip.
Enjoy your rich and decadent brownie swirl cheesecake with luscious ganache and whipped cream! Perfect for any occasion!