Cherry Cheesecake Brownies
Fudgy brownies marbled with tangy cheesecake and sweet cherry swirls. Rich, striking bars that always wow.
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Servings:
Ingredients
Main Ingredients
- 10 tbsp unsalted butter, melted and slightly cooled
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.75 cup unsweetened cocoa powder
- 7 oz beaten eggs about 2 large eggs
- 1.5 tsp vanilla extract
- 0.85 cup all-purpose flour
- 0.5 tsp fine salt
- 0.5 cup semisweet chocolate chips optional
- 16 oz cream cheese, softened
- 0.35 cup granulated sugar for cheesecake layer
- 0.25 cup sour cream
- 1.75 oz beaten egg about 1 large egg
- 1 tsp vanilla extract for cheesecake layer
- 1.25 cup cherry pie filling
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9-inch square pan with parchment and lightly grease.
- Whisk melted butter, granulated sugar, brown sugar, and cocoa until glossy and smooth.
- Whisk in beaten eggs and vanilla until mixture thickens slightly.
- Fold in flour and salt just until combined. Stir in chocolate chips, if using.
- Spread about two-thirds of the brownie batter into the prepared pan.
- Beat cream cheese, cheesecake sugar, and sour cream until silky. Mix in beaten egg and vanilla.
- Dollop cheesecake mixture over the brownie base. Spoon cherry pie filling evenly over the top.
- Scatter remaining brownie batter in spoonfuls. Swirl layers gently with a knife.
- Bake 34–38 minutes, until the center is just set and edges pull slightly from the pan.
- Cool completely in the pan. Chill 1 hour for neat slices, then cut into squares.
Notes
Try a half teaspoon of almond extract in the cheesecake for a black-forest vibe. For cleaner swirls, reserve two spoonfuls of brownie batter to finish the top. Store covered in the fridge up to 4 days; serve slightly chilled.
This recipe is an original creation inspired by classic Cherry Cheesecake Brownies flavors. All ingredient ratios and instructions are independently developed.