Why You’ll Love This Recipe

Perfect Flavor Combination: The rich chocolate base complements the creamy cheesecake and tart cherries beautifully.
Visually Stunning: The swirled cherry cheesecake layer makes these brownies look as good as they taste.
Easy to Make: Simple ingredients and step-by-step instructions make this an easy yet impressive dessert.
Customizable: Swap the cherry topping for other fruit fillings or leave it out for a classic cheesecake brownie.

Ingredients

For the Brownie Layer:

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

For the Cheesecake Layer:

8 ounces cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Cherry Topping:

1 can (21 ounces) cherry pie filling (strained to remove excess liquid)
(or use fresh cherries cooked with sugar and cornstarch)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Prepare the Brownie Batter:
- In a bowl, whisk together melted butter and sugar.
- Add eggs and vanilla extract, mixing until smooth.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
Make the Cheesecake Layer:
- In a separate bowl, beat cream cheese and sugar until smooth.
- Mix in the egg and vanilla extract until fully incorporated.
Assemble the Layers:
- Pour the brownie batter into the prepared pan and spread evenly.
- Spoon the cheesecake mixture over the brownie batter and spread gently.
- Add dollops of cherry pie filling on top of the cheesecake layer.
- Use a knife or skewer to swirl the layers together.
Bake:
- Bake for 35-40 minutes or until the center is set and a toothpick inserted into the brownie comes out with a few moist crumbs.
- Let the brownies cool completely, then refrigerate for at least 2 hours before slicing.

Servings and Timing

Servings: Makes about 12 brownies
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Chill Time: 2 hours
Total Time: Approximately 3 hours

Variations

Different Fruit Fillings: Replace cherry pie filling with raspberry, blueberry, or strawberry topping.
Gluten-Free: Use a gluten-free all-purpose flour blend.
Nutty Brownies: Add chopped walnuts or pecans to the brownie batter for extra crunch.
Dark Chocolate Twist: Use dark chocolate instead of semi-sweet for a more intense flavor.
Lower Sugar: Use sugar-free cherry filling and a sugar substitute in the batter.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual brownies wrapped in plastic wrap for up to 3 months. Thaw in the fridge before serving.
Reheating: Best served chilled or at room temperature. Avoid reheating to maintain the cheesecake texture.

FAQs

1. Can I use fresh cherries instead of canned filling?

Yes! Cook fresh cherries with sugar and cornstarch until thickened, then use as a topping.

2. How do I know when the brownies are done?

The edges should be set, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.

3. Can I make these ahead of time?

Yes, these brownies taste even better after chilling for a few hours, making them perfect for advance preparation.

4. Can I skip the cherry topping?

Yes, the brownies are delicious with just the cheesecake and brownie layers.

5. What type of cream cheese should I use?

Use full-fat block-style cream cheese for the best texture. Avoid whipped or low-fat varieties.

6. Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time slightly.

7. Why did my cheesecake layer crack?

Overbaking or overmixing the cheesecake can cause cracks. Mix gently and bake just until set.

8. Can I use a boxed brownie mix?

Yes! Use a boxed mix for the brownie layer and follow the cheesecake and cherry layer instructions.

9. How do I get perfect swirls?

Use a knife or skewer and gently drag it through the layers for a marbled effect. Avoid overmixing.

10. Can I use white chocolate instead of dark?

Absolutely! White chocolate brownies with cherry cheesecake would be a delicious variation.

Conclusion

Cherry Cheesecake Brownies are the perfect fusion of chocolate, cheesecake, and cherry flavors. Whether you’re making them for a gathering or indulging in a personal treat, these brownies will impress every time. Enjoy!

Cherry Cheesecake Brownies

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These Cherry Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy cheesecake layer and sweet cherry topping. The perfect balance of flavors and textures makes this dessert a showstopper for any occasion.

Author: Emily
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 3 hours
Yield: 12 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch (23×33 cm) baking pan or line with parchment paper.
Prepare the Brownie Layer:
- In a large bowl, whisk melted butter and sugar.
- Add eggs and vanilla, mixing until smooth.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
- Spread batter evenly into the prepared pan.
Prepare the Cheesecake Layer:
- In another bowl, beat softened cream cheese and sugar until smooth.
- Mix in egg and vanilla extract until fully incorporated.
Assemble the Brownies:
- Pour cheesecake mixture over the brownie batter, spreading gently.
- Spoon cherry pie filling over the cheesecake layer.
- Swirl with a knife for a marbled effect.
Bake:
- Bake for 35-40 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
Cool & Chill:
- Let brownies cool completely, then refrigerate for at least 2 hours before slicing.

Notes

Substitutions: Swap cherry pie filling for raspberries or blueberries.
Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.
Serving Suggestion: Enjoy chilled or at room temperature for the best texture.