These Cherry Cheesecake Brownies are a tasty treat that combines rich chocolate brownie with creamy cheesecake and sweet cherries. They’re like a party in your mouth!
Trust me, when I take a bite, I can hardly decide if I love the brownie or the cheesecake more. Why not both? It’s a win-win! 🍒
Making these brownies is super simple. Just mix, layer, and bake! I love serving them warm with a scoop of ice cream on the side—it’s pure happiness!
Key Ingredients & Substitutions
Unsalted Butter: Butter gives the brownies their rich flavor. If you’re out, you can use margarine or coconut oil as a substitute. Be aware that using coconut oil will add a light coconut flavor.
Cocoa Powder: Unsweetened cocoa is crucial for that bold chocolate taste. If you don’t have any, you can use Dutch-process cocoa, just adjust the amount slightly to taste.
Chocolate Chips: While optional, I love adding chocolate chips for extra gooeyness. If you want a lighter version, consider using white chocolate chips or omitting them entirely.
Cream Cheese: For the cheesecake layer, use full-fat cream cheese for the best texture. If you’re looking for lower fat options, reduced-fat cream cheese works fine too, but the texture may be less creamy.
Cherries: Fresh cherries are wonderful, but frozen ones work just as well. If using frozen, make sure to drain any extra juice. You might think of substituting with blueberries or strawberries if cherries aren’t available!
How Can I Make Sure My Brownies Are Perfectly Baked?
Getting the baking time just right can be challenging. Here are essential tips to ensure your brownies come out perfectly:
- Use a toothpick: Insert it into the center after about 40 minutes. If it comes out with moist crumbs, they are done. A wet batter means they need more time.
- Watch the edges: The edges should be set while the center can be slightly soft. Don’t worry; it will firm up as it cools!
- Cooling Time: Let the brownies cool completely in the pan before slicing. This keeps the cheesecake layer from being too soft and runny.
After they cool, refrigerate for a couple of hours for easier slicing. The wait is totally worth it!
Cherry Cheesecake Brownies
Ingredients:
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
For the Cheesecake Layer:
- 16 ounces (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cherry Topping:
- 1 to 1 1/2 cups fresh or frozen pitted cherries (if frozen, thaw and drain excess juice)
- 1 tablespoon cornstarch (optional, to thicken cherry juices)
Time Needed:
This recipe requires about 20 minutes of preparation time and 40 to 50 minutes of baking time. After baking, allow at least 2 hours of cooling and refrigeration time for the brownies to set properly. In total, expect about 3 hours and 10 minutes, but most of that is hands-off chilling time!
Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper or lightly grease it to ensure easy removal later.
2. Make the Brownie Batter:
In a large bowl, mix the melted butter with the granulated sugar until smooth and well combined. Beat in the eggs one at a time, followed by stirring in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just mixed. If you’d like, fold in chocolate chips for an extra touch of goodness!
3. Prepare the Cheesecake Mixture:
In a medium bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Add granulated sugar and mix well until combined. Beat in the eggs, one at a time, and then mix in the vanilla extract until everything is smooth and fluffy.
4. Assemble the Layers:
Now it’s time to layer! Spread the brownie batter evenly in the prepared pan. Next, spoon the creamy cheesecake mixture over the brownie batter and gently spread it out to cover. Finally, evenly distribute the cherries over the cheesecake layer. If the cherries are very juicy, toss them with cornstarch first to help absorb some of the liquid and prevent sogginess.
5. Bake:
Place your assembled dish in the preheated oven and bake for 40 to 50 minutes, or until the edges are set. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. Try not to overbake them, as we want the cheesecake to remain creamy!
6. Cool and Serve:
Once baked, allow the brownies to cool completely in the pan on a wire rack. For the best results, refrigerate for a minimum of 2 hours to allow the layers to firm up, making slicing much easier. Once cooled, cut into squares and serve. Enjoy your indulgent Cherry Cheesecake Brownies, preferably with a scoop of vanilla ice cream or a light dusting of powdered sugar on top!
Can I Use Different Fruits Instead of Cherries?
Absolutely! You can substitute cherries with other fruits like blueberries, strawberries, or raspberries. Just make sure to adjust for sweetness and moisture, especially for juicier fruits.
Can I Make the Brownies Without Eggs?
Yes, you can use egg substitutes like applesauce (1/4 cup per egg) or mashed bananas. Keep in mind that it may slightly alter the texture, but they will still be delicious!
How Do I Store Leftover Cherry Cheesecake Brownies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them tightly before placing them in the freezer!
Can I Make These Brownies Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your other ingredients, like baking powder, are also gluten-free, if applicable.