Get ready to indulge in the ultimate sweet treat! These Cherry Cheesecake Swirl Brownies are a perfect fusion of fudgy brownie goodness and creamy, tangy cheesecake, creating a truly irresistible dessert that’s surprisingly easy to make.
Key Ingredients for Cherry Cheesecake Swirl Brownies
For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)
For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon lemon juice (optional, for a brighter tang)
- ½ teaspoon vanilla extract
- ½ cup cherry preserves or cherry pie filling (look for good quality with discernible fruit pieces)
How to Make Cherry Cheesecake Swirl Brownies
These Cherry Cheesecake Swirl Brownies are incredibly straightforward to prepare, promising a rich, satisfying dessert with minimal fuss. The creamy cheesecake swirl beautifully contrasts with the dense, fudgy brownie base, making each bite a delightful experience. From start to finish, you can expect this delightful treat to take approximately 90 minutes, including baking and cooling time.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This step is crucial for preventing sticking and ensuring your brownies come out cleanly.
Make the Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. If using, gently fold in the chocolate chips.
Prepare the Cheesecake Mixture: In a medium bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the egg yolk, lemon juice (if using), and vanilla extract until just incorporated.
Assemble the Brownies: Spoon about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly. Dollop spoonfuls of the cheesecake mixture over the brownie batter. Spoon the remaining brownie batter over the cheesecake dollops.
Create the Swirl: Gently spoon the cherry preserves or cherry pie filling over the top layer of brownie batter. Using a knife or a skewer, carefully swirl the cherry and cheesecake mixtures into the brownie batter. Don’t over-swirl; a few gentle passes will create beautiful marbled patterns.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Be careful not to overbake, as this will result in dry brownies. The cheesecake portion should be set.
Cool Completely: Let the brownies cool completely in the pan on a wire rack before cutting. This is an important step for clean cuts and allows the flavors to meld. For best results, refrigerate the brownies for at least 2 hours or overnight before slicing.
Why You’ll Love This Cherry Cheesecake Swirl Brownies
Prepare to fall head over heels for these Cherry Cheesecake Swirl Brownies! The star of the show is undoubtedly the luscious, creamy cheesecake swirl infused with bright, sweet cherries that perfectly complements the rich, fudgy brownie base. This homemade dessert offers incredible value, costing significantly less than store-bought alternatives while delivering a gourmet taste and presentation. Compared to a regular brownie, the addition of the tangy cheesecake and fruity cherry layer elevates this treat into something truly special.
The delightful contrast of textures and flavors – the dense brownie, the smooth cheesecake, and the pockets of sweet cherry goodness – makes every bite an adventure. It’s a fantastic way to impress guests or treat yourself without breaking the bank. Stop dreaming and start baking; you won’t regret adding these incredible brownies to your repertoire!
Storing and Reheating Tips
To keep your delicious Cherry Cheesecake Swirl Brownies fresh and enjoyable, follow these simple storage and reheating tips:
- Refrigeration: Store the cooled brownies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cheesecake layer benefits from refrigeration, and it will help maintain their best texture.
- Freezing: For longer storage, wrap individual brownie squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months.
- Reheating: If you prefer your brownies slightly warm, you can gently reheat individual squares in the microwave for about 10-15 seconds. Be cautious not to overheat, as this can make them tough. You can also reheat them in a low oven (around 300°F or 150°C) for a few minutes.
- Thawing Frozen Brownies: To thaw, remove frozen brownies from the freezer and let them come to room temperature on a wire rack. This usually takes about 1-2 hours.
Final Thoughts
These Cherry Cheesecake Swirl Brownies are a truly delightful treat that combines comforting chocolate with a tangy, fruity twist. We encourage you to give this recipe a try; you’ll be amazed by how easy it is to create such a decadent dessert at home from scratch.
Cherry Cheesecake Swirl Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, gently fold in the chocolate chips.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup semi-sweet chocolate chips
- In a medium bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the egg yolk, lemon juice (if using), and vanilla extract until just incorporated.8 ounces cream cheese, softened, 1/2 cup granulated sugar, 1 large egg yolk, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract
- Spoon about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly. Dollop spoonfuls of the cheesecake mixture over the brownie batter. Spoon the remaining brownie batter over the cheesecake dollops.
- Gently spoon the cherry preserves or cherry pie filling over the top layer of brownie batter. Using a knife or a skewer, carefully swirl the cherry and cheesecake mixtures into the brownie batter. Don’t over-swirl; a few gentle passes will create beautiful marbled patterns.1/2 cup cherry preserves or cherry pie filling
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The cheesecake portion should be set.
- Let the brownies cool completely in the pan on a wire rack before cutting. For best results, refrigerate the brownies for at least 2 hours or overnight before slicing.