These Cherry Cheesecake Brownies are a lovely mix of rich chocolate and creamy cheesecake, topped with bright, juicy cherries. They are perfect for satisfying your sweet tooth!
Who can resist the combo of fudgy brownies and cheesecake? I love taking a bite and finding that sweet cherry surprise. It’s like a party in my mouth! 🎉
Making these is a breeze! I just whip up the brownie mix, add the cheesecake layer, and pop them in the oven. Perfect for dessert or to impress friends! Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness. If you’re in a pinch, you can replace it with margarine or coconut oil, but the flavor may change slightly.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you’re out, you could use Dutch-processed cocoa powder, but use less sugar to balance sweetness.
Cream Cheese: Cream cheese is key for that delicious cheesecake layer. If you need a lighter option, consider using low-fat cream cheese or Greek yogurt for a tangy twist.
Cherries: Fresh cherries give a wonderful taste, but if they’re not available, maraschino cherries from a jar work great too. Just note they’re sweeter, so adjust your sugar accordingly!
How Do I Ensure My Brownies Don’t Overbake?
To keep your brownies perfectly fudgy, it’s important to monitor the baking time closely. Start checking after 40 minutes by inserting a toothpick. You want it to come out with a few moist crumbs but not wet batter. If you notice the edges are pulling away from the pan, that’s a sign they’re done!
- Set a timer and check at the lower end of baking time to avoid overbaking.
- Remove brownies from the oven right when the toothpick test gives you the right consistency.
- Cooling them completely before cutting helps them firm up, giving you neat squares!
Cherry Cheesecake Brownies
Ingredients:
Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Cherry Topping:
- 1 1/2 cups fresh or maraschino cherries, pitted and halved
- Optional: 1-2 tbsp cherry preserves or glaze for extra shine
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 40-45 minutes of baking time, plus 2 hours of chilling time in the fridge to set. In total, you’ll need about 3 hours if you include cooling time. It’s a great treat you can prepare ahead of time!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 325°F (163°C). While that’s heating up, grease a 9×13 inch baking pan or line it with parchment paper. This helps in removing the brownies easily later.
2. Make Brownie Batter:
In a medium saucepan, melt the butter over low heat. Once melted, take it off the heat and stir in the granulated sugar. Add the eggs, one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract until blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add this mixture to your wet ingredients, stirring only until everything is just combined. Don’t overmix!
4. Spread Brownie Batter:
Pour the brownie batter into your prepared baking pan. Use a spatula to spread it evenly across the bottom.
5. Prepare Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese until it’s smooth. Mix in the sugar, eggs, and vanilla extract until creamy and well combined. This is your cheesecake layer!
6. Add Cheesecake Layer and Cherries:
Pour the cheesecake mixture evenly over the brownie layer in the pan. Gently spread it to cover the brownie batter. Then scatter the halved cherries on top and press them slightly into the cheesecake layer.
7. Bake:
Place the pan in the preheated oven and bake for about 40-45 minutes. Check for doneness by inserting a toothpick near the center; it should come out mostly clean (a little cheesecake batter clinging is fine).
8. Cool and Set:
Once baked, remove the brownies from the oven and allow them to cool completely at room temperature. After cooling, refrigerate for a minimum of 2 hours to let the cheesecake layer firm up nicely.
9. Serve:
For that extra touch, you can brush the top with cherry preserves or glaze before slicing. Cut into squares and enjoy your delightful Cherry Cheesecake Brownies cold or at room temperature!
Enjoy your rich, fudgy Cherry Cheesecake Brownies with bursts of juicy cherries and creamy cheesecake swirls! 🍒😋
Can I Use Different Fruits Instead of Cherries?
Absolutely! Feel free to substitute with other fruits like blueberries, raspberries, or strawberries. Just adjust the sugar level based on the sweetness of the fruit you choose.
Can I Make This Recipe Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 blend to maintain the proper texture of the brownies.
How Do I Store Leftover Brownies?
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap and foil before freezing!
What Should I Do if My Cheesecake Layer Is Too Runny?
If your cheesecake layer appears runny after baking, ensure it was baked long enough. If it still doesn’t set well, chilling in the refrigerator for an extra hour or two may help firm it up!
