Description
Delicious Cherry Cheesecake Brownies combine a rich, fudgy brownie base with a creamy cheesecake layer swirled together and topped with sweet cherry pie filling. Perfect for dessert lovers seeking the best of both worlds—decadent chocolate and tangy cherries—in one indulgent treat.
Ingredients
Scale
Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Cherry Topping:
- 1 cup cherry pie filling (or fresh cherries, pitted and chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ease removal.
- Prepare Brownie Batter: In a medium bowl, whisk together melted butter and sugar. Add the eggs one at a time, whisking well after each addition, then stir in vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined, careful not to overmix.
- Spread Brownie Base: Pour the brownie batter into the prepared pan and spread evenly with a spatula.
- Mix Cheesecake Layer: In another bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, then beat until fully combined and creamy.
- Layer and Swirl: Pour the cheesecake mixture over the brownie batter in the pan and spread evenly. Use a knife or skewer to swirl the two layers together gently, creating a marbled effect.
- Add Cherry Topping: Spoon the cherry pie filling or chopped fresh cherries evenly over the cheesecake layer.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack before cutting into squares and serving. Cooling ensures clean cuts and the best texture.
Notes
- You can substitute cherry pie filling with fresh or frozen cherries if preferred.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Don’t overbake to keep the brownies fudgy and moist.
- Use parchment paper for easier removal from the pan and cleaner edges.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
