swirled pumpkin cheesecake and brownie batter

Whether you’re making swirled brownies, cake or cheesecake, the method is pretty much the same.

  1. Dollop spoonfuls of both batters into the pan, alternating them so they make a sort of checkerboard pattern.
  2. Take a knife and starting at one corner, push it all the way down to the bottom of the pan and drag it through the batter and filling.
  3. When you reach the other side of the pan, curve the knife around without lifting it and drag it back the other way, about 1 inch from your first line. Keep going until you reach the end of the pan.
  4. Rotate the pan 90°and start again, this time perpendicular to the first set of lines.