Cherry Cheesecake Brownies: Prepare to meet your new favorite dessert! Imagine sinking your teeth into a fudgy, decadent brownie, swirled with creamy, tangy cheesecake, and bursting with sweet, juicy cherries. It’s a symphony of flavors and textures that will leave you craving more. This isn’t just a dessert; it’s an experience!

While the exact origins of combining brownies and cheesecake are somewhat murky, the concept likely emerged from home bakers experimenting with ways to elevate classic recipes. Brownies, a distinctly American invention, have been beloved since the late 19th century for their rich chocolate flavor and satisfyingly dense texture. Cheesecake, with its creamy, luxurious filling, has a history stretching back to ancient Greece. Marrying these two iconic desserts was a stroke of genius, creating a treat that offers the best of both worlds.

What makes these Cherry Cheesecake Brownies so irresistible? It’s the perfect balance of flavors and textures. The fudgy brownie base provides a rich, chocolatey foundation, while the creamy cheesecake swirl adds a tangy counterpoint. The cherries provide a burst of sweetness and a delightful chewiness that complements the other elements. They are also incredibly easy to make, making them perfect for both casual weeknight treats and special occasions. Trust me, once you try these, you’ll understand why they’re a crowd-pleaser!

Ingredients:

For the Brownie Layer:

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)

For the Cheesecake Layer:

16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Pinch of salt

For the Cherry Topping:

1 (21 ounce) can cherry pie filling
1 tablespoon cornstarch (optional, for thickening)
½ teaspoon almond extract (optional)

Preparing the Brownie Layer:

Melt the Butter: In a large, microwave-safe bowl, melt the butter. You can do this in 30-second intervals, stirring in between, until completely melted. Alternatively, melt the butter in a saucepan over low heat. Be careful not to burn it!
Combine Butter and Sugar: Add the granulated sugar to the melted butter and whisk vigorously until well combined. The mixture should be smooth and slightly glossy. This step is important for creating that fudgy brownie texture.
Incorporate the Eggs and Vanilla: Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. This ensures that the cocoa powder is evenly distributed throughout the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are okay.
Add Chocolate Chips (Optional): If you’re using chocolate chips, gently fold them into the brownie batter.

Preparing the Cheesecake Layer:

Soften the Cream Cheese: Make sure your cream cheese is completely softened before starting. This is crucial for a smooth and creamy cheesecake layer. You can leave it at room temperature for an hour or two, or microwave it in 15-second intervals until softened, being careful not to melt it.
Cream the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. You can use a hand mixer or a stand mixer for this step.
Incorporate the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and a pinch of salt.
Mix Until Smooth: Continue mixing until the cheesecake batter is smooth and free of lumps. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake layer to puff up and crack during baking.

Assembling and Baking:

Prepare the Baking Pan: 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.
Pour the Brownie Batter: Pour the brownie batter into the prepared baking pan and spread it evenly.
Pour the Cheesecake Batter: Gently pour the cheesecake batter over the brownie batter and spread it evenly.
Prepare the Cherry Topping: In a small bowl, if you want a thicker cherry topping, whisk together the cherry pie filling and cornstarch (if using). Stir in the almond extract (if using).
Dollop the Cherry Topping: Spoon dollops of the cherry pie filling evenly over the cheesecake layer.
Swirl the Cherry Topping (Optional): Use a knife or skewer to gently swirl the cherry pie filling into the cheesecake layer. Be careful not to overmix, as this can muddy the colors.
Bake: Bake in the preheated oven for 30-40 minutes, or until the edges are set and the center is slightly jiggly. The baking time may vary depending on your oven, so keep an eye on it. A toothpick inserted into the brownie layer should come out with moist crumbs attached.
Cool Completely: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is important for the cheesecake layer to set properly.
Chill (Optional but Recommended): For best results, cover the brownies and chill them in the refrigerator for at least 2 hours, or preferably overnight. This will allow the flavors to meld together and the cheesecake layer to firm up even more.
Cut and Serve: Once the brownies are completely cooled and chilled (if desired), cut them into squares and serve. Enjoy!

Tips for Success:

Use Room Temperature Ingredients: Using room temperature ingredients, especially for the cheesecake layer, will help ensure a smooth and creamy texture.
Don’t Overmix: Overmixing the brownie batter can result in tough brownies, and overmixing the cheesecake batter can cause it to crack during baking. Mix until just combined.
Bake in the Center Rack: Baking the brownies in the center rack of the oven will help ensure even baking.
Check for Doneness: The baking time may vary depending on your oven, so check for doneness by inserting a toothpick into the brownie layer. It should come out with moist crumbs attached.
Cool Completely: Letting the brownies cool completely before cutting them will prevent them from crumbling.
Chill for Best Results: Chilling the brownies in the refrigerator will allow the flavors to meld together and the cheesecake layer to firm up.
Variations: Feel free to experiment with different variations of this recipe. You can use different types of pie filling, such as blueberry or apple. You can also add nuts, chocolate chips, or other toppings to the brownie or cheesecake layer.

Storage Instructions:

Store leftover cherry cheesecake brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. To freeze, wrap the brownies individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.

Troubleshooting:

Brownies are too dry: Make sure you’re not overbaking the brownies. Also, check your oven temperature to ensure it’s accurate.
Cheesecake layer is cracked: This can be caused by overbaking or overmixing the cheesecake batter. Try reducing the baking time or mixing the batter less.
Brownies are too fudgy: This can be caused by using too much butter or sugar. Try reducing the amount of butter or sugar in the recipe.
Cherry topping is too runny: If your cherry pie filling is too runny, you can thicken it by whisking in a tablespoon of cornstarch before adding it to the brownies.

Nutritional Information (Approximate, per serving):

Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: 450-550
Fat: 25-35g
Saturated Fat: 15-20g
Cholesterol: 150-200mg
Sodium: 200-300mg
Carbohydrates: 50-60g
Sugar: 40-50g
Protein: 5-7g

Enjoy your delicious homemade Cherry Cheesecake Brownies! I hope you found this recipe helpful and easy to follow. Happy baking!

Conclusion:

And there you have it! These Cherry Cheesecake Brownies are truly a must-try for anyone who loves a decadent dessert. The fudgy brownie base, the creamy cheesecake swirl, and the burst of sweet-tart cherry flavor create a symphony of textures and tastes that will leave you wanting more. I know I always do! Why are these brownies so special? They’re incredibly easy to make, using simple ingredients you probably already have in your pantry. Plus, they’re a total crowd-pleaser, perfect for potlucks, parties, or just a cozy night in. The combination of rich chocolate and tangy cheesecake is simply irresistible, and the cherries add a touch of elegance and brightness that elevates the entire experience. Forget store-bought brownies; once you taste these, you’ll never go back! But the best part? These Cherry Cheesecake Brownies are incredibly versatile. Feel free to experiment with different variations to suit your own preferences.

Serving Suggestions and Variations:

* Warm with Ice Cream: Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat. The contrast between the warm brownie and the cold ice cream is heavenly. A drizzle of hot fudge sauce wouldn’t hurt either! * Dust with Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and visual appeal. * Add Chocolate Chips: For an even richer chocolate experience, fold in some chocolate chips (milk, dark, or semi-sweet) into the brownie batter. * Use Different Fruits: Not a fan of cherries? No problem! You can easily substitute them with other fruits like raspberries, blueberries, or even chopped strawberries. Just be sure to adjust the amount of sugar accordingly, depending on the sweetness of the fruit. * Make it Gluten-Free: Use a gluten-free brownie mix or a gluten-free flour blend to make these brownies gluten-free. * Add a Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the cheesecake swirl before baking for a delightful nutty crunch. * Espresso Boost: Add a teaspoon or two of instant espresso powder to the brownie batter to enhance the chocolate flavor. * White Chocolate Drizzle: After the brownies have cooled, drizzle melted white chocolate over the top for a beautiful and delicious finishing touch. * Make Mini Brownies: Bake the batter in a mini muffin tin for adorable bite-sized treats. Adjust the baking time accordingly. I truly believe that this recipe for Cherry Cheesecake Brownies will become a new favorite in your household. It’s a guaranteed hit with both kids and adults, and it’s so easy to make that you’ll find yourself whipping them up again and again. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some seriously delicious brownies! I’m confident that you’ll love them as much as I do. And most importantly, I’d love to hear about your experience! Did you try any of the variations? Did you make any adjustments to the recipe? Share your photos and comments below I can’t wait to see your creations and hear your feedback. Happy baking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy! Print

Cherry Cheesecake Brownies: A Decadent Dessert Recipe