Irresistible Cherry Cheesecake Brownies Recipe for Sweet Cravings

Decadent chocolate brownies meet creamy cheesecake in this irresistible cherry cheesecake brownies recipe that promises pure dessert bliss.

Rich, fudgy layers of brownie bake into a tantalizing swirl of smooth cream cheese and bright cherry notes.

Each bite delivers a perfect balance of intense chocolate and silky cheesecake textures.

The vibrant cherry adds a delightful pop of color and fruity sweetness to the classic dessert combination.

Swirling the cherry cheesecake mixture creates a stunning marbled effect that looks as incredible as it tastes.

These brownies are sure to impress at any gathering, turning an ordinary dessert into an extraordinary treat.

Prepare to wow your taste buds with this show-stopping confection that blends classic comfort with gourmet elegance.

Cherry Cheesecake Brownies: What Makes Them Stand Out

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Key Ingredients to Create Cherry Cheesecake Brownies

• Brownie Mix: A pre-mixed dry ingredient blend that forms the base of the rich, chocolatey brownie layer.
• Eggs: Provide structure and help bind the brownie batter together.
• Vegetable Oil: Adds moisture and helps create a soft, tender brownie texture.
• Water: Helps to hydrate the brownie mix and create a smooth batter.

• Cream Cheese: Creates a smooth, tangy layer that adds richness and creamy texture to the dessert.
• Powdered Sugar: Sweetens and helps stabilize the cream cheese mixture.
• Heavy Cream: Enhances the creaminess and smoothness of the cream cheese layer.
• Vanilla Extract: Adds a warm, sweet flavor to the cream cheese mixture.

• All-Purpose Flour: Helps to thicken and stabilize the cream cheese mixture.
• Cherry Pie Filling: Provides a sweet and fruity swirl that adds color and burst of cherry flavor to the brownies.
• Parchment Paper: Ensures easy removal of the brownies from the baking pan and prevents sticking.

Stepwise Instructions for Cherry Cheesecake Brownies

Step 1: Prepare Baking Pan

Grab a 9×13-inch baking pan and line it with parchment paper. Let the sides hang over for easy removal later.

This trick makes cleanup and serving a breeze.

Step 2: Create Brownie Base

Mix brownie mix, eggs, vegetable oil, and water in a large bowl.

Stir until the batter looks smooth and consistent. Pour the mixture into the prepared pan, spreading it evenly with a spatula.

Step 3: Whip Cream Cheese Filling

In a separate bowl, blend cream cheese and powdered sugar using a handheld mixer. Whip until the mixture becomes silky and free of lumps.

Step 4: Enhance Cream Cheese Mixture

• Vanilla extract
• Heavy cream
• All-purpose flour

Continue mixing until everything is perfectly combined and creamy.

Step 5: Layer Cream Cheese

Carefully drop spoonfuls of cream cheese mixture across the brownie batter.

Space them out evenly to ensure a beautiful pattern.

Step 6: Add Cherry Topping

Distribute cherry pie filling between the cream cheese dollops.

Leave some brownie batter visible for a stunning marbled effect.

Step 7: Create Swirls

Take a butter knife and gently swirl the cream cheese and cherry filling.

Move the knife in soft, light motions to create beautiful marble patterns. Don’t press too deep into the brownie layer.

Step 8: Bake to Perfection

Place the pan in a preheated oven at 350°F. Bake for 45-55 minutes.

The center should look set and not wobble. A toothpick inserted into the brownie part should come out mostly clean.

Step 9: Cool and Chill

Let the brownies cool completely at room temperature. Then refrigerate for at least 3 hours or overnight.

This helps the layers set and intensifies the flavors.

Advice for Baking Cherry Cheesecake Brownies

• Use a gentle hand when creating the marbled effect to keep distinct layers of cream cheese, cherry, and brownie visible.
• Line the pan with parchment paper to ensure easy removal and crisp edges for perfect texture.
• Space cherry pie filling evenly to guarantee a bite of fruit in every slice of the brownie.
• Allow brownies to cool completely before refrigerating to maintain their rich, fudgy consistency and prevent condensation.
• Beat the cream cheese mixture on low speed to avoid incorporating too much air and maintain a silky texture.

Ways to Add Variety to Cherry Cheesecake Brownies

• Gluten-Free Cherry Cheesecake Brownies: Replace all-purpose flour with gluten-free flour blend and use gluten-free brownie mix for those with wheat sensitivities.
• Dark Chocolate Berry Variation: Swap cherry pie filling with mixed berry compote and use dark chocolate brownie mix for a rich, intense flavor profile.
• Vegan Friendly Option: Substitute cream cheese with dairy-free cream cheese alternative, use egg replacer, and select vegan brownie mix for plant-based dietary needs.
• Low-Sugar Wellness Version: Use sugar-free cherry pie filling, replace powdered sugar with stevia or monk fruit sweetener, and choose a low-sugar brownie mix for reduced calorie count.

Complementary Foods for Cherry Cheesecake Brownies

• Pair Sweet Red Wine: Complement the rich, decadent cherry cheesecake brownies with a chilled glass of sweet red wine like Brachetto d'Acqui or Port, which will enhance the cherry's fruity notes and balance the dessert's intense chocolate flavor.
• Match Creamy Vanilla Ice Cream: Serve a scoop of smooth vanilla bean ice cream alongside the brownies, creating a delightful temperature contrast and adding a cool, velvety texture that perfectly complements the dense brownie base.
• Brew Bold Espresso: Enjoy a strong, freshly pulled espresso shot to cut through the sweetness and richness of the dessert, providing a robust coffee undertone that elevates the chocolate and cherry flavors.

Proper Storage of Cherry Cheesecake Brownies

• Store leftovers in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain the swirled design.
• Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual brownies in the microwave for 10-15 seconds on medium power. Alternatively, let them sit at room temperature for 15-20 minutes to soften slightly before enjoying.
• These brownies taste delicious straight from the refrigerator, with the cream cheese and cherry filling maintaining a perfect, cool texture.

FAQs

• Can I use homemade cherry filling instead of store-bought pie filling?

Yes, you can substitute homemade cherry filling, but ensure it’s not too runny to maintain the swirl effect in the brownies.

• How do I know when the brownies are perfectly baked?

Check the center – it should be set and not jiggly. A toothpick inserted into the brownie portion should come out mostly clean without raw batter.

• Is there a way to make these brownies less sweet?

Reduce the powdered sugar in the cream cheese mixture or use a dark chocolate brownie mix to balance the sweetness of the cherry and cream cheese layers.

• Can I freeze these brownies for later?

Absolutely! Wrap the cooled brownies tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Cherry Cheesecake Brownies Recipe

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4.9 from 18 reviews

• Total Time: 1 hour 10 minutes
• Yield: 16 1x

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Description

Indulgent Cherry Cheesecake Brownies blend rich chocolate with tangy cream cheese and sweet cherry swirls for a luxurious dessert. Dessert enthusiasts will savor each delectable bite of this irresistible treat that combines classic brownie depth with creamy cheesecake elegance.

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Ingredients

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Main Ingredients:

• 18 ounces (510 grams) family-size brownie mix
• 1 1/2 cups (about 340 grams) cherry pie filling
• 8 ounces (226 grams) cream cheese

Dairy and Binding Ingredients:

• 3 large eggs
• 1/4 cup (60 milliliters) heavy cream
• 3/4 cup (90 grams) powdered sugar

Liquid and Dry Supplemental Ingredients:

• 1/2 cup (120 milliliters) vegetable oil
• 1/4 cup (60 milliliters) water
• 1/2 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

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Instructions

1. Prepare the baking vessel by lining a 9×13-inch pan with parchment paper, ensuring overhanging edges for easy removal. Set oven temperature to 350°F (175°C).
2. Combine brownie mix ingredients, stirring until achieving a smooth, uniform consistency. Pour batter into prepared pan, distributing evenly across the surface.
3. In a separate bowl, whip cream cheese and powdered sugar using a handheld mixer, blending for 1-2 minutes until silky and homogeneous.
4. Incorporate vanilla extract, heavy cream, and all-purpose flour into the cream cheese mixture. Continue mixing for an additional 1-2 minutes to ensure thorough integration.
5. Strategically place cream cheese mixture dollops across the brownie batter, maintaining consistent spacing between spoonfuls.
6. Intersperse cherry pie filling between cream cheese dollops, allowing glimpses of the underlying brownie batter to remain visible.
7. Employ a butter knife to delicately intertwine cream cheese and cherry filling, creating a marbled effect. Maintain a gentle touch to preserve layering without disturbing the brownie base.
8. Transfer pan to preheated oven, baking for 45-55 minutes. Verify doneness by checking for a set center and inserting a toothpick that emerges with minimal residue.
9. Allow brownies to cool at room temperature, then refrigerate for a minimum of 3 hours or overnight to achieve optimal texture and flavor melding.

Notes

• Gently stir the brownie batter just until ingredients are combined to maintain a fudgy texture and avoid tough brownies.
• Use a light touch when creating swirls, moving the knife in delicate figure-eight patterns to create beautiful marbled patterns without disturbing the bottom brownie layer.
• Refrigerating allows flavors to meld and helps create cleaner, more defined slices with a rich, dense consistency.
• Swap regular brownie mix with gluten-free or low-sugar alternatives, and use dairy-free cream cheese for those with dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 276 kcal
• Sugar: 23 g
• Sodium: 154 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 41 mg