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Rich Fudgy Gingerbread Cheesecake Swirl Brownies

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These rich, fudgy brownies combine warm gingerbread spices with a creamy cheesecake swirl for a showstopper dessert that’s quick and easy to make. Perfect for holidays or any day that needs a little warmth.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) molasses
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 oz (226g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a large microwave-safe bowl, melt the 1/2 cup of unsalted butter in 30-second increments until fully liquid. Let it cool for 2 minutes.
  3. Whisk in the granulated sugar and brown sugar until combined. Add the 2 eggs, one at a time, whisking well after each. Stir in the molasses and vanilla extract.
  4. In a separate small bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the 1/4 cup of sugar and beat until fluffy. Mix in the egg yolk and vanilla extract, then sprinkle the 1 tablespoon of flour and beat just until combined.
  7. Pour the brownie batter into the prepared pan and spread it evenly. Drop spoonfuls of the cheesecake mixture randomly over the top (about 8 to 10 dollops).
  8. Take a butter knife or skewer and gently drag it through the batter in a figure-eight motion, going deep enough to reach the bottom. Make about 5 or 6 passes.
  9. Bake on the middle rack for 28-32 minutes. The edges should look set and slightly pulling away from the pan, but the center should still jiggle slightly when shaken.
  10. Let the brownies cool in the pan on a wire rack for at least 1 hour. Then refrigerate for another 2 hours before slicing.

Notes

Room temperature ingredients matter for a smooth swirl. Don’t over-swirl the cheesecake mixture. The toothpick test can be tricky due to cheesecake pockets; use the jiggle test instead. Chill the brownies before slicing for clean cuts.

Nutrition

Keywords: gingerbread brownies, cheesecake swirl brownies, fudgy brownies, holiday brownies, easy brownie recipe

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