1. Can I use low-fat cream cheese for the cheesecake layer?

Yes, you can use low-fat cream cheese; however, it may result in a slightly different texture but will still be delicious

2. How do I know when the brownies are done?

They’re done when the center is set but might still jiggle a bit. A toothpick inserted should come out mostly clean with a few moist crumbs.

3. Can I make these brownies gluten-free?

Absolutely! Simply substitute the flour with a gluten-free flour blend that you prefer.

4. How do I store leftover brownies?

Store them in an airtight container at room temperature for 2 days or in the refrigerator for a week.

5. Can I reheat the brownies?

Yes, you can enjoy them warm! Simply pop them in the microwave for about 10-15 seconds before serving.

Cherry Cheesecake Brownies

Description

These Cherry Cheesecake Brownies combine rich, fudgy chocolate with a luscious cheesecake swirl and tart cherry pie filling for the ultimate dessert fusion.

Ingredients

Scale

Essential Ingredients:

1 cup butter, melted and slightly cooled
2½ cups granulated sugar (500g)
1 tablespoon vanilla extract
4 large eggs
1½ cups whole wheat flour (or all-purpose) (190g)
1 cup cocoa powder (95g)
½ teaspoon salt

Cheesecake Layer:

8 oz cream cheese, softened
1 large egg
1 teaspoon vanilla extract
⅓ cup granulated sugar
½ can cherry pie filling (about 10–12 oz)

Optional Add-Ons:

Chocolate chips or chunks
Chopped nuts (walnuts or pecans)
Chocolate sauce for drizzling

Instructions

Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or grease lightly.
Make the brownie base: In a large bowl, whisk together melted butter, sugar, and vanilla. Beat in eggs one at a time. Sift in flour, cocoa powder, and salt; stir until just combined.
Prepare cheesecake layer: In a separate bowl, beat the cream cheese until smooth. Add egg, vanilla, and sugar, mixing until creamy.
Assemble: Spread most of the brownie batter into the prepared pan. Pour the cheesecake mixture over it. Dollop the cherry pie filling over the cheesecake layer and swirl gently with a knife. Add dollops of remaining brownie batter and swirl again if desired.
Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. Let cool completely before cutting.
Serve: Enjoy as-is or top with a drizzle of chocolate sauce and a scoop of ice cream for extra indulgence.

Notes

Use high-quality cocoa for a richer chocolate flavor.
Let brownies cool fully before slicing for clean edges.
Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320
Sugar: 28g
Sodium: 100mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 38g
Fiber: undefined
Protein: 4g
Cholesterol: 60mg

Keywords: Cherry Cheesecake Brownies, Fudgy Brownies, Cheesecake Swirl, Cherry Dessert, Easy Brownie Recipe