Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Cheesecake Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

These Cherry Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy cheesecake layer and a tangy cherry sauce swirl. With a delightful marbled effect and a balance of sweet and tart flavors, this dessert is perfect for gatherings or indulgent treats. The cherry sauce adds a fruity brightness that complements the dense chocolate and smooth cheesecake beautifully.

Ingredients

Cherry Sauce

  • 8 ounces (225 grams) red tart cherries, frozen
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon almond extract (optional)

Cheesecake Layer

  • 8 ounces (225 grams) cream cheese, softened
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Brownie Layer

  • 4 tablespoons (55 grams) unsalted butter
  • 4 ounces (115 grams) semisweet chocolate, finely chopped
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) brown sugar, packed
  • 2 large eggs
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2/3 cup (80 grams) all purpose flour, spooned and leveled

Instructions

  1. Make the Cherry Sauce: In a small saucepan over medium heat, combine the frozen cherries, 3 tablespoons sugar, cornstarch, and water. Stir occasionally until the mixture simmers and the sugar has dissolved. Continue to simmer for 3 to 5 minutes until thickened, stirring frequently to prevent sticking. Remove from heat, stir in almond extract if using, and let cool slightly before transferring to the refrigerator to chill until ready to use.
  2. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and line it with parchment paper, leaving an overhang for easy removal after baking.
  3. Make the Cheesecake Layer: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup sugar, vanilla extract, and 1 large egg, then beat ingredients until fully combined and smooth. Set aside.
  4. Melt Chocolate and Butter: In a small saucepan over medium-low heat, melt the butter and chopped semisweet chocolate together, stirring constantly until smooth and fully melted. Remove from heat and immediately whisk in the cocoa powder vigorously to combine well.
  5. Prepare Brownie Batter: In a separate bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until thoroughly mixed. Stir in the melted chocolate mixture, then add kosher salt. Gently fold in the flour until just incorporated, being careful not to overmix. Reserve 1/2 cup (120 ml) of the brownie batter for topping and set aside.
  6. Assemble the Brownies: Spread the remaining brownie batter evenly in the prepared baking dish. Pour the cheesecake mixture over the brownie layer and spread into an even layer. Drop spoonfuls of the reserved brownie batter in vertical lines across the cheesecake layer. Spoon dollops of the chilled cherry sauce between the brownie batter lines. Use a skewer or knife to swirl horizontally through the layers to create a marbled effect.
  7. Bake: Place the baking dish in the oven and bake for 35-40 minutes. The brownies are done when the edges are set but the center still has a slight jiggle when gently shaken.
  8. Cool and Chill: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for 1 to 2 hours to firm up before slicing into 12 servings.

Notes

  • Frozen tart cherries can be substituted with fresh cherries when in season; just pit them before use.
  • Letting the cherry sauce cool completely prevents it from bleeding too much into the cheesecake and brownie layers during baking.
  • Lining the pan with parchment paper helps you lift the brownies out easily for cleaner slicing and serving.
  • For a nut-free version, ensure the almond extract is omitted or substituted.
  • Brownies are best stored in an airtight container in the refrigerator and consumed within 3-4 days.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cherry-cheesecake-brownies-recipe/