Cherry Cheesecake Brownies

These Cherry Cheesecake Brownies combine fudgy homemade brownie layers with creamy cheesecake swirled with vibrant cherry pie filling. They’re the perfect dessert for family gatherings, potlucks, or any time you need a show-stopping treat. Best of all, they’re surprisingly easy to make—no fancy equipment or skills required!

Why You’ll Love These Cherry Cheesecake Brownies

• Simple Ingredients: You likely already have most of them in your kitchen.
• Customizable: Swap the cherry filling with your favorite flavors, like strawberry or blueberry.
• Impressive Presentation: The swirls of cheesecake and cherry pie filling create a dessert that looks as good as it tastes.

Let’s dive into the details so you can whip up a batch of these easy cherry cheesecake brownies that are sure to become a family favorite.

Ingredients You’ll Need

For the Brownies:

• 1 cup butter, melted and slightly cooled
• 2 ½ cups granulated sugar (500g)
• 1 tbsp vanilla extract
• 4 large eggs
• 1 ½ cups whole wheat or all-purpose flour (190g)
• 1 cup cocoa powder (95g)
• ½ tsp salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup granulated sugar

Topping:

• ½ can cherry pie filling (or your preferred flavor)

Step-by-Step Instructions

1. Prepare the Pan and Preheat the Oven

Line a 9×13-inch baking pan with aluminum foil, then spray it with cooking spray for easy cleanup. Preheat your oven to 350°F (175°C).

2. Make the Brownie Batter

In a large mixing bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs, whisking until fully combined. Stir in flour, cocoa powder, and salt. The batter will be thick, so don’t worry if it feels dense.

3. Create the Cheesecake Layer

In a separate bowl, use an electric mixer to beat the cream cheese, egg, vanilla, and sugar until creamy and smooth.

4. Assemble the Brownies

Spread half of the brownie batter into the prepared pan. Pour the cheesecake mixture over the brownie layer, smoothing it out evenly. Dollop cherry pie filling across the cheesecake layer, lightly swirling it with a knife or skewer. Drop spoonfuls of the remaining brownie batter over the top. Spread it as evenly as possible—it’s okay if some cheesecake or cherry peeks through.

5. Bake and Cool

Bake for 30–35 minutes, or until the center is just set. The brownies may have a slight jiggle because of the gooey layers underneath. Allow the brownies to cool to room temperature before slicing. For the cleanest cuts, refrigerate for a few hours first.

Tips and Tricks for Perfect Cherry Cheesecake Brownies

• Thick Batter? No Problem! The brownie batter is intentionally thick. Spread it gently and embrace imperfections—it adds to the rustic charm.
• Make It Healthier: Substitute light cream cheese and reduced-sugar pie filling for a lighter version.
• Cut Clean Slices: Use a sharp knife dipped in warm water and wipe it clean between cuts.
• Store for Later: Keep these brownies refrigerated for up to 5 days or freeze individual slices for up to 3 months.

Creative Variations

1. Switch the Filling: Try strawberry, blueberry, or even apple pie filling for a fun twist.
2. Mini Cheesecake Brownies: Use a muffin pan with paper liners to create individual servings—perfect for parties.
3. Holiday Flair: Add red and green food coloring to the cheesecake layer for festive treats, but skip mint flavors—they clash with cherries.

FAQs

1. Can I use a different type of flour for this recipe?

Yes! While the recipe calls for whole wheat flour, you can easily substitute it with all-purpose flour if that’s what you have on hand. Gluten-free all-purpose flour blends can also work if you’re looking for a gluten-free option, but the texture may vary slightly.

2. Can I make this recipe ahead of time?

Absolutely! These Cherry Cheesecake Brownies can be made a day or two ahead and stored in the refrigerator. In fact, refrigerating them makes them easier to cut and enhances their flavor as the layers settle together.

3. What if I don’t have cherry pie filling?

No problem! You can substitute the cherry pie filling with other canned pie fillings like blueberry, raspberry, or strawberry. You can also use fresh or frozen cherries cooked down with a little sugar and cornstarch to create a homemade filling.

4. How should I store these brownies?

Store these brownies in an airtight container in the refrigerator for up to 5 days. They taste even better chilled. If you prefer them warm, you can bring them to room temperature or microwave for a few seconds before serving.

5. Can I freeze Cherry Cheesecake Brownies?

Yes, these brownies freeze beautifully. Wrap individual slices in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. When ready to eat, thaw them in the refrigerator overnight or at room temperature for a few hours.

6. What can I do if my brownies come out too gooey?

Brownies with cheesecake and pie filling can naturally have a softer texture. However, if you feel they are undercooked, bake them for an additional 5-10 minutes, checking for doneness by lightly shaking the pan—only the very center should jiggle slightly. Let them cool completely before cutting, as they firm up during cooling.

Related Recipes You’ll Love

• Chocolate Peanut Butter Brownie Bites
• Peanut Butter Frosted Brownies
• Valentine Red Velvet Cake Mix Cookie Bars

Let’s Get Baking

Whether you’re a cheesecake lover, a brownie fanatic, or just someone who enjoys decadent desserts, these Cherry Cheesecake Brownies are the ultimate treat. Try them out, share them with friends, and let me know how they turn out.

Pin this recipe to your favorite board and tag me in your creations. Happy baking!

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