Junior Brownie Swirl Cheesecake Recipe

Looking for an easy Junior Brownie Swirl Cheesecake recipe? Learn how to make Junior Brownie Swirl Cheesecake using healthy ingredients.


Submitted by kellyrose727

Makes 10 servings



Calorie count does not include any additional garnishing

Recipe Ingredients for Junior Brownie Swirl Cheesecake

0.75 cup Wheat Flour, White, All-purpose, Enriched, Bleached
4 oz Baking Chocolate Bittersweet Squares
1 stick Butter
0.5 tsp Salt, Table
3 large Egg, Whole
1 cup Sugars, Granulated
0.5 tbsp Vanilla Extract
24 oz Cream Cheese Original
1.333 cup Sugars, Granulated
0.188 cup Cornstarch

Recipe Directions for Junior Brownie Swirl Cheesecake

  1. Preheat the oven to 350F. Generously butter the bottom and sides of a 9-inch springform pan and an 8-inch square baking pan. Line the baking pan (but not the springform) with parchment or waxed paper, leaving a 1-inch overhang over the sides. Wrap the outside of the springform with aluminum foil, covering the bottom and extending all the way up the sides.

  2. To make the brownies, melt the chocolate (page 23) with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.

  3. Spread 2 cups of the batter in the springform to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on a wire rack for 1 hour. Leave the brownie crust in the springform. Lift the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refrigerate overnight.

  4. Cut the square of brownies with a serrated knife into 1-inch squares and set aside. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the 2/3 cup of cream just until completely blended. Don?t overmix! Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.

  5. Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.

  6. Now make the chocolate swirls. Melt the chocolate (page 23) and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a swirling ?figure 8? design, just until chocolate swirls appear.

  7. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 11/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away?don?t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least 4 hours or preferably overnight.

  8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon cream in a 1-inch border around the top edge of the cake (this helps keep the nuts in place). Sprinkle the walnuts over the cream, pressing the nuts down gently, making a 1-inch border around the top outside edge. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover leftover cake and refrigerate or freeze up to 1 month.

  9. Makes one 9-inch cheesecake, about 3 inches high.

Categories

Dessert

Nutrition Facts
Serving Size 164.2g
Amount Per Serving
Calories
632
Calories from Fat
334
% Daily Value*
Total Fat
37.1g
57%
Saturated Fat
23.5g
117%
Trans Fat
0.0g
Cholesterol
172mg
57%
Sodium
391mg
16%
Potassium
35mg
1%
Total Carbohydrates
64.2g
21%
Dietary Fiber
1.1g
4%
Sugars
50.0g
Protein
7.7g
Vitamin A 22% Vitamin C 0%
Calcium 6% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
F
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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