October 25, 2023
Review RecipeCherry Cheesecake Brownies
This rich cherry cheesecake brownie recipe has all the best elements of a chocolate cherry cheesecake from cherries to cream cheese, and they taste divine.
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These cherry cheesecake brownies are so decadent and indulgent that you’ll be dreaming about them long after they’ve been eaten. All the best elements of cherry cheesecake are combined on top of a rich brownie layer to make a delicious dessert.
Cherry Cheesecake Brownie Ingredients
This decadent treat combines the classic flavors of rich chocolate and tangy cherry with the creamy, tangy goodness of cheesecake.
The result is an irresistible, mouth-watering explosion of flavor with every bite.
You’ll need:
- 1 (18.3-ounce) family-size brownie box mix
- 3 eggs
- ½ cup of vegetable oil
- ¼ cup of water, room temperature
PRO TIP:
You are making the box brownie mix for “cake-like” brownies according to box directions and the above ingredients may vary depending on the brand.
- 8 ounces of cream cheese, room temperature
- ¾ cup of powdered sugar
- ½ teaspoon of vanilla extract
- ¼ cup of heavy cream, cold
- 1 tablespoon of all-purpose flour
- 1½ cups (about ¾ of a 21-ounce can) of cherry pie filling
PRO TIP:
We used a standard commercial cherry pie filling, but you can also use an all-natural brand or even a homemade one.
Remember that the more “natural” brands, and even homemade, tend to be a bit darker in color and not have that vibrant red color. They will still taste delicious, though.
Substitutions And Additions
BROWNIE MIX: We used a boxed brownie mix for this recipe, but if you have a favorite homemade recipe, you can feel free to use that for your brownie base.
PIE FILLING: If you are not a fan of cherry pie filling, you can substitute another flavor of pie filling, such as blueberry or blackberry, and your brownies will still be delicious.
CHOCOLATE CHIPS: Add a half cup of chocolate chips into your brownie batter for a little bit of crunch in your chewy brownie recipe.
VANILLA EXTRACT: While vanilla extract is a classic choice, you can infuse unique flavors into your cherry cheesecake brownies.
Try almond extract for a subtle nutty undertone, or experiment with a touch of orange extract for a citrusy twist.
NUTS: For added texture and a nutty flavor, consider incorporating chopped nuts into the brownie batter.
Walnuts and pecans work exceptionally well with the cherries and cream cheese.
Simply fold them into the batter before spreading it into the pan, and enjoy the delightful crunch they provide.
How To Make This Cherry Cheesecake Brownie Recipe
The first step in this recipe is making the brownie layer. Just before baking, you’ll add cream cheese and cherry swirl topping to create the cheesecake part of this treat.
STEP ONE: Preheat oven to 350°F. Line a 9×13 baking pan with a piece of parchment paper and spray with cooking spray. Set aside.
OUR RECIPE DEVELOPER SAYS
Allow the sides of the parchment paper to hang over to easily remove the brownies once baked and cooled.
STEP TWO: In a large bowl with a wooden spoon, stir together the brownie mix, eggs, oil, and water until smooth and completely combined. Do not overmix.
Pour the batter into the prepared baking pan into an even layer.
STEP THREE: In a medium bowl, cream together the cream cheese and powdered sugar for one to two minutes or until smooth.
Use a handheld electric mixer at low speed.
STEP FOUR: Add the vanilla extract, heavy cream, and all-purpose flour to the cream cheese mixture.
Continue to cream together for another one to two minutes.
STEP FIVE: Evenly dollop heaping spoonfuls of the cheesecake batter randomly on top of the brownie batter.
Make sure to leave space between the cream cheese dollops for the cherry pie filling.
STEP SIX: Using the cherry pie filling, repeat step five and evenly dollop onto the brownie batter in between the cream cheese.
You should still see some of the layers of brownie batter.
STEP SEVEN: Using a butter knife, gently make swirls of the cream cheese mixture and the cherry pie filling.
Make sure not to dip too deeply into the brownie batter layer.
You want your cherry pie filling and cream cheese layer to remain as a top layer to these cherry cheesecake brownies.
STEP EIGHT: Bake for 45 to 55 minutes or until the center is set and not jiggly.
A toothpick inserted into the brownie portion should come out almost clean. You should not see raw batter. Do not overbake.
STEP NINE: Cool your cherry cheesecake brownies in the pan on the counter, then chill them in the refrigerator for at least three hours or up to overnight.
PRO TIP:
Don’t skip the chilling step as the cheesecake needs time to set.
How To Serve This Easy Cheesecake Brownie Recipe
Your brownie cheesecake treats should be sliced and served once completely cooled.
You can easily remove them from the baking pan by lifting them out using the overhanging pieces of parchment paper.
These chocolate cherry cheesecake brownies are so easy to make.
They taste amazing with a scoop of vanilla ice cream on top and a bit of whipped cream for a decadent dessert.
Add a mug of whipped hot chocolate, and you are all set.
If these brownies are a hit, you’ll have to give our cheesecake brownies and Bailey’s brownies a try, too.
MORE BROWNIE RECIPES
Storage
Properly storing your delectable creation will ensure its freshness and preserve its incredible flavors so you can enjoy every bite, even days later.
MAKE AHEAD: If you’re looking to save time or plan ahead for a special occasion, you’ll be glad to know that our cherry cheesecake brownie can be made ahead.
Simply follow the recipe as instructed and allow the dessert to cool completely.
Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container.
IN THE FRIDGE: Since they have cheesecake, store brownies in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: The brownies can be stored in the freezer for up to two months.
Why We Love This Recipe
IRRESISTIBLE FLAVOR COMBO: These brownies combine the best of both worlds – the rich, chocolatey goodness of brownies with the creamy, tangy delight of cheesecake.
TEXTURE HARMONY: The contrast between the dense, fudgy brownie layer and the velvety cheesecake swirls is a texture lover’s dream. Each bite offers a perfect balance of silky smoothness and chewy, chocolatey goodness.
STUNNING PRESENTATION: The marbled effect of the cherry swirls on top not only adds a burst of vibrant color but also elevates the visual appeal of these brownies.
I love creamy cheesecake, and I love fudgy brownies. But more than anything, I LOVE this cherry cheesecake brownie recipe (try our no-bake cherry cheesecake recipe, too!).
The cream cheese swirls give each bite an extra tang that you don’t get with normal brownies alone.
Frequently Asked Questions
Can I freeze these brownies?
You can keep the brownies in the freezer in an airtight container for up to two months.
Do I have to keep the brownies in the fridge after baking?
Because they have cream cheese in the topping, they need to be stored in the fridge.
Can I use a different flavor of pie filling?
Any flavor of pie filling would be delicious in these brownies. Try blueberry, strawberry, lemon, or raspberry for great options.
More Recipes You’ll Love
- Heaven on Earth Cake
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Cherry Cheesecake Brownie
This rich cherry cheesecake brownie recipe has all the best elements of a chocolate cherry cheesecake from cherries to cream cheese, and they taste divine.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 3 hours 50 minutes
Servings 12
Ingredients
- 18.3 ounces brownie mix (I used Duncan Hines Chewy Fudge)
- 3 eggs
- ½ cup vegetable oil
- ¼ cup water, room temperature
- 8 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream, cold
- 1 tablespoon all-purpose flour
- 1½ cups cherry pie filling, about ¾ of a 21-ounce can (Comstock Original Cherry)
Instructions
- Preheat oven to 350°F. Line a 9×13 baking pan with a piece of parchment paper (allowing the sides to hang over to easily remove the brownies once baked and cooled). Set aside.
- In a large mixing bowl, stir together the brownie mix, eggs, oil and water until smooth and completely combined. Do not overmix. Pour the batter into the prepared baking pan into an even layer.
- In a medium-sized mixing bowl, using a handheld mixer on low, cream together the cream cheese and powdered sugar for 1 to 2 minutes or until smooth.
- Add the vanilla extract, heavy cream and all-purpose flour to the cream cheese mixture and continue to cream together for another 1 to 2 minutes.
- Evenly dollop heaping spoonfuls of the cream cheese mixture randomly onto the brownie batter. Make sure to leave space between cream cheese dollops for the cherry pie filling.
- Using the cherry pie filling, repeat step 5 and evenly dollop onto the brownie batter in between the cream cheese. You should still see some of the brownie batter also.
- Using a butter knife, gently make swirls of the cream cheese mixture and the cherry pie filling. Make sure not to dip too deeply into the brownie batter layer. You want your cream cheese and cherry pie filling to remain as a top layer to these cherry cheesecake brownies.
- Bake for 45 to 55 minutes or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out almost clean (you should not see raw batter). Do not overbake.
- Cool your cherry cheesecake brownies in the pan, on the counter, then chill it in the refrigerator for at least 3 hours or up to overnight.
Notes
- You are making the box brownie mix for “cake-like” brownies according to box directions and the above ingredients may vary depending on the brand.
- We used a standard commercial cherry pie filling, but you can also use an all-natural brand or even a homemade one. Remember that the more “natural” brands, and even homemade, tend to be a bit darker in color and not have that vibrant red color. They will still taste delicious, though.
- Allow the sides of the parchment paper to hang over to easily remove the brownies once baked and cooled.
- Don’t skip the chilling step as the cheesecake needs time to set.
Nutrition
Calories: 354kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 210mg | Potassium: 77mg | Fiber: 1g | Sugar: 29g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Sara says
So yummy!
Vicki says
Very easy to make and taste’s delicious!