Cherry Cheesecake Brownies are a homemade fudgy brownie base layered with a creamy cheesecake center and cherry pie filling to top them off.
Cherry Cheesecake Swirl Brownies
I think it’s pretty apparent what I’m trying to do here. Cherry cheesecake brownies are to the next level. It’s cherry pie filling and brownie swirled on top of cheesecake and brownie bottom, it’s a lovely little dessert I like to call MY FOREVER LOVE. I topped them with extra whipped cream and a maraschino cherry for research purposes. And it didn’t disappoint.
Ingredients for cheesecake brownies
Here’s what we’re working with:
- Butter – salted
- Cocoa Powder
- Brown Sugar- I like to use dark brown sugar but light brown will work fine.
- Eggs – these are the raising agent in the brownies, not baking powder/soda.
- Cream Cheese – may use full fat or 1/3 fat
- Sour Cream
- Cherry Pie Filling – I use a full can for this recipe (YUM) but using 1/2 can makes for neater slices and a slightly shorter baking time.
How to make Cherry Cheesecake Brownies
- For the brownie batter, combine HOT melted butter with cocoa powder and rest to “bloom”. This enhances the lovely chocolate flavor. During this time I usually assemble/mix together the ingredients for the cheesecake batter.
- Finish the brownie batter by mixing in the brown sugar, vanilla, eggs, salt, and flour. Spread into prepared 9×9 inch pan, reserve 3/4 cup for topping.
- Spread cheesecake filling onto brownie batter, then spoon cherry pie filling (I use the whole can) on top in small spoonfuls, leaving about an inch in between each spoonful.
- Spread brownie batter in remaining spaces and swirl gently with a toothpick on top to make a swirled pattern.
- Bake at 350 F. for 40-45 minutes, until edges are set and middle is only slightly jiggly. Cool for a minimum of 2-3 hours before slicing.
These cheesecake swirled brownies are a little time intensive, but they are 1000000% worth it. To speed up the process, you could even use a boxed brownie mix. These are a dessert for special occasions, but we love them for Valentine’s Day.
More Valentines Day Dessert Ideas:
- Strawberries and Cream Bars
- Fudgy Brownie Recipe
- Biscoff Filled Chocolate Crinkle Cookies
- Strawberry Banana Bread
Cherry Cheesecake Brownies
For the Brownies
- ½ cup salted butter (melted)
- ½ cup cocoa powder
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon salt
- ¾ cup all purpose flour
For the Cheesecake filling:
- 8 oz cream cheese (room temperature)
- 1/4 cup sour cream or plain greek yogurt
- ⅓ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (21 oz) can cherry pie filling (use ½ can if preferred for shorter baking time and neater slices)
- Optional: whipped cream and maraschino cherries to top
For the brownies:
- In a medium sized bowl combine hot melted butter and cocoa powder. Let sit 5 minutes to "bloom" to enhance the chocolate flavor. (May prepare cheesecake filling during this time.)After 5 minutes add brown sugar to the butter/cocoa powder and mix well with wire whisk.
- Add eggs one at a time, mixing well between each addition. Add salt and flour and mix until combined.
- Prepare a 9x9 inch baking pan with cooking spray or parchment paper and spread about ¾ of the batter into the bottom of the pan. Reserve about ¾ cup of batter to spoon on later.
For the Cheesecake filling:
- In a mixing bowl, beat cream cheese and sour cream together with hand mixer or stand mixer with whisk attachment on medium speed until creamy, about 1-2 minutes. Add sugar, egg, and vanilla and mix on medium speed until smooth, about 2 minutes.
- Preheat oven to 350 F. Pour cheesecake mixture on top of brownie batter.
- Spoon cherry pie filling in small spoonfuls about 1 inch apart evenly on top of cheesecake mixture.
- Last, spoon reserved brownie batter into remaining spaces on top of the cheesecake mixture. Swirl with toothpick lightly across surface to spread the pie filling and brownie batter together in a swirl design. Don't swirl too much or it will mix together and look like mush. Bake at 350 F for 40-45 minutes until edges are set and middle is slightly jiggly. Cool for 2-3 hours minimum before slicing, can be placed in fridge when no longer hot to finish cooling, the cooler the brownies the neater the slices/easier to slice.
- Optional: top with whipped cream and maraschino cherries.
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