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Cherry Cheesecake Brownies

Irresistible Cherry Cheesecake Brownies for Sweet Indulgence

These Cherry Cheesecake Brownies combine a fudgy brownie base with a creamy cheesecake layer and vibrant cherry swirls for a sweet indulgence.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted Butter Substitution: Can substitute with coconut oil for a dairy-free version.
  • 1 cup Granulated Sugar Note: Brown sugar can be used for a deeper flavor.
  • 2 large Eggs Tip: Room temperature eggs incorporate more smoothly.
  • 1 teaspoon Vanilla Extract Substitution: Vanilla paste works for a more intense flavor.
  • 1 cup Cocoa Powder Tip: Swap with dark chocolate for an even richer taste.
  • 1 cup All-Purpose Flour Substitution: Use almond flour for gluten-free Cherry Cheesecake Brownies.
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
Cheesecake Layer
  • 8 ounces Cream Cheese Tip: Ensure it’s softened for easier mixing.
Cherry Swirl
  • 1 cup Cherry Pie Filling Substitution: Fresh raspberries or blueberries can be used for a seasonal twist.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your 9x13-inch baking pan by greasing or lining it with parchment paper.
  2. In a large mixing bowl, melt the unsalted butter and whisk in the granulated sugar until smooth. Incorporate the eggs and vanilla extract, then fold in the cocoa powder, flour, salt, and baking powder until just combined.
  3. Spread the brownie batter into the prepared pan evenly with a spatula.
  4. In a separate bowl, whip the softened cream cheese until light and fluffy. Gradually add in sugar, egg, and vanilla extract, mixing until smooth.
  5. Pour the cheesecake mixture over the brownie base, spreading evenly.
  6. Spoon dollops of cherry pie filling over the cheesecake layer and swirl gently with a knife.
  7. Bake for 35-40 minutes or until the edges look set and a toothpick comes out with minimal moist crumbs.
  8. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature eggs are used for a smoother mixture. Watch for doneness to prevent overbaking.

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