Cherry Cheesecake Brownies

Why Make This Recipe

Cherry Cheesecake Brownies are the perfect combination of rich chocolate brownie and creamy cheesecake topped with sweet cherry filling. This delightful dessert is great for any occasion, whether it’s a family gathering, a birthday celebration, or just a treat for yourself. The contrasting flavors and textures make these brownies a crowd-pleaser. They are easy to make and will impress anyone who tries them!

How to Make Cherry Cheesecake Brownies

Ingredients

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
½ 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)

Directions

In a large, microwave-safe bowl, melt the butter. Do this in 30-second intervals, stirring in between, until completely melted. You can also melt the butter in a saucepan over low heat. Be careful not to burn it!
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 important for a shiny, crackly top on your brownies.
Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. This creates a rich, fudgy texture.
Stir in the vanilla extract, which enhances the chocolate flavor.
In a separate bowl, whisk together the flour, cocoa powder, and salt to ensure even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the brownies soft.
If using chocolate chips, gently fold them into the brownie batter.
Soften the cream cheese at room temperature. If in a hurry, you can microwave it in 15-second intervals but avoid melting it.
In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Use a hand mixer or a stand mixer for this.
Add the egg and beat until just combined. Overbeating can make the cheesecake layer puff up too much.
Stir in the vanilla extract.
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
Pour the brownie batter into the prepared baking pan and spread it evenly.
Drop spoonfuls of cheesecake batter over the brownie batter.
Use a knife or skewer to gently swirl the cheesecake batter into the brownie batter. Do not overmix.
If the cherry pie filling seems too runny, mix the cornstarch with a tablespoon of cold water to create a slurry and stir it into the cherry pie filling. If the filling is thick enough, skip this step.
Spoon the cherry pie filling evenly over the cheesecake layer.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cheesecake layer should be set but still slightly jiggly.
Let the brownies cool completely in the pan. This helps them set and makes cutting easier.
For cleaner cuts, chill the brownies in the refrigerator for at least 1 hour before serving.
Cut the brownies into squares and enjoy!

How to Serve Cherry Cheesecake Brownies

Serve these brownies on a dessert platter or individually wrapped for parties. They are delicious on their own but can also be topped with whipped cream or a scoop of vanilla ice cream for an extra special treat.

How to Store Cherry Cheesecake Brownies

Store leftover brownies in an airtight container. They will keep at room temperature for up to 3 days. For extended freshness, you can store them in the refrigerator for about a week. For longer storage, consider freezing them. Wrap each brownie in plastic wrap and place them in a freezer-safe container.

Tips to Make Cherry Cheesecake Brownies

Make sure all your ingredients are at room temperature for better mixing.
Line your baking pan with parchment paper for easy removal and cleaning.
Don’t overmix the batter to keep your brownies soft and chewy.
If you love chocolate, add extra chocolate chips to the brownie batter.

Variation

You can swap the cherry pie filling for other types of fruit fillings like blueberry or raspberry for a different twist. You can also use white chocolate chips instead of semi-sweet chocolate chips for a unique flavor!

FAQs

1. Can I use a different type of cheese instead of cream cheese?
While cream cheese gives the best texture and flavor for the cheesecake layer, you can use mascarpone cheese as a substitute for a different taste.

2. How long do these brownies last?
They can be stored at room temperature for up to 3 days or in the refrigerator for about a week. They can also be frozen for longer storage.

3. Can I make these brownies ahead of time?
Yes! You can make them a day in advance. Just store them properly and keep them refrigerated until you’re ready to serve.