Print

Ultimate Gingerbread Cheesecake Swirl Brownies – Best Easy Recipe

gingerbread cheesecake swirl brownies - featured image
Print Recipe

These Ultimate Gingerbread Cheesecake Swirl Brownies combine a fudgy gingerbread brownie base with a creamy cheesecake swirl for a stunning holiday dessert. Quick to make with simple ingredients, they’re perfect for parties and guaranteed to impress.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup molasses (not blackstrap)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Spray lightly with non-stick spray.
  2. Make the cheesecake swirl mixture: In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth and creamy, about 2 minutes. Add egg yolk and vanilla, beat for another minute. Set aside.
  3. Start the brownie batter: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking after each. Stir in molasses and vanilla until dark and glossy.
  4. Mix dry ingredients: In a small bowl, whisk together flour, cocoa powder, ginger, cinnamon, cloves, nutmeg, salt, and baking powder.
  5. Combine wet and dry: Add dry ingredients to wet mixture and fold with a rubber spatula until just combined. Do not overmix.
  6. Layer the batter: Spread about two-thirds of the brownie batter into the prepared pan, smoothing into an even layer.
  7. Add the cheesecake: Drop spoonfuls of cheesecake mixture over the brownie batter, distributing evenly. Dollop remaining brownie batter on top in small spoonfuls.
  8. Create the swirl: Use a butter knife or skewer to gently drag through the batter in a figure-eight pattern, about 5 to 6 passes, until marbled.
  9. Bake for 30 to 35 minutes. Edges should be set and center should have a slight jiggle. A toothpick inserted should come out with moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for at least 2 hours before slicing.
  11. Use parchment handles to lift brownies out. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are key for smooth blending. Don’t overmix the brownie batter to keep them fudgy. Chill completely before slicing for clean cuts. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free cream cheese.

Nutrition

Keywords: gingerbread, cheesecake, brownies, swirl, holiday, Christmas, easy, fudgy

Find it online: https://lenatable.com/ultimate-gingerbread-cheesecake-swirl-brownies-best-easy-recipe/