Junior’s Brownie Swirl Cheesecake

The highlight of this indulgent brownie swirl cheesecake is its dark chocolate brownie crust and blobs of brownies baked right into the cake. On top is a titillating swirl of bittersweet chocolate.

Three slices of brownie swirl cheesecake on a glass plate.

Two of perhaps the most indulgent desserts collide lovingly in this insanely rich, fudgy, creamy cheesecake creation based on a constant at New York City’s famous Juniors deli. The dark chocolate brownies form both the foundation of the cheesecake as well as intermittent punctuation marks throughout the cheesecake batter. A swirl of dark chocolate at the very top only hits at the loveliness lurking beneath.–Renee Schettler Rossi

Junior's Brownie Swirl Cheesecake

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  • (2)
  • 1 H
  • 4 H
  • Makes one 9-inch cheesecake
5/5 - 2 reviews
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  • For the brownie crust and bites
  • For the cheesecake


Prepare the oven and pan
Preheat the oven to 350°F (175°C). 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.
Make the brownie
Melt the chocolate 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.
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.
Cut the square of brownies with a serrated knife into 1-inch squares and set aside.
Make the cheesecake
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.
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.
Now make the chocolate swirls. Melt the chocolate 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 eight design, just until chocolate swirls appear.
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 1 1/4 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.
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.
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  1. Hello again :) So, I followed the receipe excately step by step. After baking about 30 minutes, my cake bloated (I hope it is the right word :)), stayed that way until I took it out of the oven after approx. 1 hour. The top also cracked and with tiny little holes (I don’t know the word in english, sorry). What did I do wrong? It does not look so smooth and light as in the picture… I am cooling it now on the rack, will put it in the fridge soon.
    P.S. Happy New Year!

    1. dina, first, a cracked top isn’t uncommon. It has happened to me many times. It can caused by a few things:

      1. Overbaking or baking in an overheated oven. Make sure that the oven temperature is correct. I have two small oven thermometers in my oven so that I can be sure that what the dial says is correct. Also, make sure to pull out the cake exactly at the specified time.

      2. Air trapped in the batter. The air from the eggs wants to escape and rise to the top and can cause small holes and cracks. Making sure all the ingredients are room temperature and mixing them completely before adding the eggs will help this.

      Also, don’t get discouraged. If you live overseas, recipes designed for the American kitchen can be challenging (and vice versa). When I lived in Portugal, I had a heck of a time with some of my favorite recipes because the ingredients are a bit different. What you can do is whip up some heavy or double cream and put a dollop on each slice. It will hide the cracks and be a nice addition. Gelukkig Nieuwjaar!

      1. Good evening. I’m only at the chilled brownie stage. And the brownie recipe is absolutely amazing! Most the above comments have answered my questions but a new one came about..should the cream also be at room temperature?

        Thanks in advance. I’ll post the final result when I’m finished.

        1. Jaime, the temperature of the cream isn’t that important. The cream cheese is room temp so it blends easily and doesn’t clump. Take a picture, too, so we can see it!

  2. Thank you, David, for prompt reply! One more question, should I remove the aluminum foil for the final baking stage?

    1. dina, 175°C shouldn’t be a problem because you have the cheesecake in a bain marie, or a pan filled with hot water. It adds moisture to the oven air and keeps the cake from over heating.

  3. Hey! I tried this recipe and thought It was great. I am gluten free so I used gluten free box brownies instead of homemade. Also, I incorporated gluten-free oreos in the brownie batter as well to give it a twist. It was yummy and the perfect end to the evening. Thanks!

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