Name: Cherry Cheesecake Brownies
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12
Ingredients: Brownies:; 1 cup (2 sticks) unsalted butter; 1 1/2 cups granulated sugar; 3 large eggs; 3/4 cup unsweetened cocoa powder; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 3/4 teaspoon vanilla extract; Cheesecake:; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 (21 ounce) can cherry pie filling

Cherry Cheesecake Brownies

Calling all brownie lovers and cheesecake enthusiasts! We’ve got the perfect recipe for you: Cherry Cheesecake Brownies. This delightful dessert combines rich, fudgy brownies with a creamy cheesecake swirl and a burst of sweet cherries in every bite.

Don’t be intimidated by the name – this recipe is surprisingly simple to follow. Basic pantry staples like flour, sugar, cocoa powder, and cream cheese come together to create a showstopping dessert. The cheesecake layer adds a decadent tang that complements the chocolatey brownie base beautifully.

Feel free to personalize your Cherry Cheesecake Brownies! Want a deeper chocolate flavor? Use dark chocolate instead of cocoa powder. Don’t have cherry pie filling? Fresh or frozen cherries tossed with a touch of sugar and cornstarch work just as well. For a chilled treat, pop the brownies in the refrigerator for at least 30 minutes before cutting for clean, perfect slices.

So ditch the ordinary and bake a batch of Cherry Cheesecake Brownies today! They’re sure to be a crowd-pleaser.

Questions I often get asked about this recipe:

Can I use a different type of fruit filling?
Absolutely! Blueberry, raspberry, or even mixed berry pie filling would be delicious alternatives to cherry.

My brownies turned out too fudgy, how can I make them cakier?
For a slightly cakier brownie, try adding an additional 1/4 cup of flour to the brownie batter. You can also reduce the baking time by 5-7 minutes.

I don’t like my brownies too sweet. Can I reduce the sugar?
You can reduce the sugar in the brownie batter by 1/4 cup. However, be aware that this may affect the overall texture of the brownies, making them slightly denser.

How long do these brownies stay fresh?
Store leftover Cherry Cheesecake Brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I freeze these brownies?
Yes! Once the brownies have cooled completely, cut them into squares and wrap them individually in plastic wrap. Place the wrapped brownies in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What you need to make Cherry Cheesecake Brownies:

Brownies:

1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 large eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon vanilla extract

Cheesecake:

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

How to make it:

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.

Make the brownies: In a large saucepan over low heat, melt butter. Remove from heat and stir in cocoa powder until smooth.

Let cool slightly. In a large bowl, whisk together sugar, eggs, and vanilla extract until light and fluffy.

Gradually whisk the cooled chocolate mixture into the egg mixture. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Make the cheesecake: In a medium bowl, beat together softened cream cheese and sugar until smooth. Add the egg and vanilla extract and beat until well combined.

Assemble the brownies: Pour half of the brownie batter into the prepared pan. Spread the cheesecake layer evenly over the brownie batter.

Dollop spoonfuls of cherry pie filling on top of the cheesecake layer. Pour the remaining brownie batter over the top, spreading evenly. Use a knife to swirl the brownie batter, cheesecake layer, and cherry filling to create a marbled effect.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean).

Let the brownies cool completely in the pan before cutting and serving.

Tips:

For a richer brownie flavor, use dark chocolate instead of unsweetened cocoa powder.

If you don’t have cherry pie filling, you can use fresh or frozen cherries. Simply toss the cherries with a tablespoon of sugar and cornstarch before adding them to the top of the brownies.

Let the brownies chill in the refrigerator for at least 30 minutes before cutting for cleaner slices.

Latest Reviews:

Wow! These brownies are next-level delicious. The cheesecake layer is the perfect amount of creamy and the cherry filling adds a nice tartness. My family devoured them in no time! Sally H.

I’m not usually a baker. This recipe was easy to follow and turned out amazing! The brownies are fudgy and the cheesecake swirl is divine. Thanks for sharing! Jenny G.

Forget takeout desserts! These brownies are my new go-to for potlucks. Everyone raved about the combination of chocolate, cheesecake, and cherry. Definitely a keeper! Alice D.

Printable Recipe:

Yield: 12