Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Cheesecake Brownies: A Decadent Dessert Recipe

  • Total Time: 55 minutes
  • Yield: 12-16 brownies 1x

Description

Fudgy brownies swirled with creamy cheesecake and topped with sweet cherry pie filling. A decadent dessert that’s easy to make and perfect for any occasion!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips (optional)
  • 8 ounces cream cheese, softened
  • ? cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling
  • 1 tablespoon cornstarch (optional, for thickening if needed)

Instructions

  1. In a large, microwave-safe bowl, melt the butter. You can do this in 30-second intervals, stirring in between, until completely melted. Alternatively, you can melt the butter in a saucepan over low heat. Be careful not to burn it!
  2. Add the granulated sugar to the melted butter and whisk vigorously until well combined. The mixture should be smooth and slightly lighter in color. This step is crucial for creating that shiny, crackly top on your brownies.
  3. Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the batter and create a rich, fudgy texture.
  4. Stir in the vanilla extract. The vanilla enhances the chocolate flavor and adds a touch of warmth to the brownies.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Whisking ensures that the cocoa powder is evenly distributed and prevents any clumps in the batter.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to tough brownies. A few streaks of flour are okay at this stage.
  7. If you’re using chocolate chips, gently fold them into the brownie batter.
  8. Make sure your cream cheese is softened to room temperature. This is essential for creating a smooth and creamy cheesecake layer. If you’re short on time, you can microwave the cream cheese in 15-second intervals, but be careful not to melt it.
  9. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. You can use a hand mixer or a stand mixer for this step.
  10. Add the egg and beat until just combined. Be careful not to overbeat, as this can cause the cheesecake layer to puff up too much during baking and then deflate.
  11. Stir in the vanilla extract.
  12. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal.
  13. Pour the brownie batter into the prepared baking pan and spread it evenly.
  14. Drop spoonfuls of the cheesecake batter over the brownie batter.
  15. Use a knife or skewer to gently swirl the cheesecake batter into the brownie batter. Be careful not to overmix, as you want to maintain distinct layers.
  16. In a small bowl, if the cherry pie filling seems too runny, mix the cornstarch with a tablespoon of cold water to create a slurry. Gently stir the slurry into the cherry pie filling. This will help to thicken the topping during baking. If the pie filling is already thick enough, you can skip this step.
  17. Spoon the cherry pie filling evenly over the cheesecake layer.
  18. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the brownie layer comes out with moist crumbs attached. The cheesecake layer should be set, but still slightly jiggly.
  19. Let the brownies cool completely in the pan before cutting and serving. This is important because the brownies will continue to set as they cool. Cooling them completely will also make them easier to cut.
  20. For even cleaner cuts and a firmer texture, chill the brownies in the refrigerator for at least 1 hour before serving.
  21. Cut the brownies into squares and serve. Enjoy!

Notes

  • Don’t Overbake: Overbaked brownies are dry and crumbly. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached.
  • Use Room Temperature Ingredients: Using room temperature ingredients, especially the cream cheese, will help to create a smoother batter and a more even texture.
  • Swirl Gently: When swirling the cheesecake and brownie layers, be careful not to overmix. You want to maintain distinct layers for a beautiful presentation.
  • Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the brownies and adjust the baking time as needed.
  • Add Nuts: For extra crunch and flavor, add chopped nuts, such as walnuts or pecans, to the brownie batter or sprinkle them on top of the cherry pie filling before baking.
  • Use Different Fruit: If you’re not a fan of cherries, you can substitute other fruit pie fillings, such as blueberry, raspberry, or apple.
  • Make it Gluten-Free: To make these brownies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.
  • Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://butdelicious.com/cherry-cheesecake-brownies/