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Cherry Cheesecake Brownies

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These brownies feature a luscious layer of cheesecake swirled with cherry pie filling atop a rich chocolate base, creating a harmonious blend of flavors and textures

Ingredients

Units Scale

For the Brownie Layer:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Cheesecake Layer:

  • 8 ounces (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cherry Topping:

 

  • 1 can (21 ounces) cherry pie filling, strained to remove excess liquid

Instructions

 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
  2. Prepare the Brownie Layer:
    • In a large bowl, whisk together the melted butter and granulated sugar until well combined.
    • Add the eggs and vanilla extract, mixing until smooth.
    • Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined; avoid over-mixing.
    • Spread the brownie batter evenly into the prepared baking pan.
  3. Prepare the Cheesecake Layer:
    • In a separate bowl, beat the softened cream cheese until creamy.
    • Add the granulated sugar, egg, and vanilla extract, beating until smooth and well combined.
    • Carefully spread the cheesecake mixture over the brownie layer in the pan.
  4. Add the Cherry Topping:
    • Evenly distribute the strained cherry pie filling over the cheesecake layer.
    • Use a knife or toothpick to gently swirl the cherry filling into the cheesecake layer for a marbled effect.
  5. Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. Store leftovers in the refrigerator.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: These brownies can be frozen for up to 3 months. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
  • Variations: Feel free to experiment with different pie fillings, such as blueberry or strawberry, for a unique twist on this classic dessert.

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