Chocolate Cherry Cheesecake Brownies are a decadent dream for any dessert lover, offering a stunning fusion of rich, fudgy brownies and creamy, tangy cheesecake swirled with bursts of sweet cherries. This recipe is your shortcut to impressing guests or simply indulging in an extraordinary treat at home, proving that homemade can truly be the best.
Key Ingredients for Chocolate Cherry Cheesecake Brownies
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
For the Cheesecake Swirl:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup cherry preserves or cherry pie filling, drained (reserve a little liquid if using preserves for extra moisture)
Optional Toppings:
- Fresh cherries, pitted and halved
- Whipped cream
- Chocolate shavings
How to Make Chocolate Cherry Cheesecake Brownies
Get ready for a truly satisfying dessert experience with these Chocolate Cherry Cheesecake Brownies. The magic lies in the perfect balance of intense chocolate flavor and silky smooth cheesecake, punctuated by sweet cherries. They’re surprisingly simple to assemble, making them an ideal choice for beginners and experienced bakers alike. With a preparation time of about 30 minutes active cooking and 30-35 minutes baking, you’ll be enjoying these masterpieces in no time at all.
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 ensures your brownies won’t stick and makes cleanup a breeze.
Make the Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
Add Wet Ingredients to Brownie Batter: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry Ingredients for Brownie Batter: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
Combine Wet and Dry for Brownie Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.
Spread Brownie Batter: Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly to cover the bottom.
Make the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. This can be done with an electric mixer or by hand with a whisk.
Add Wet Ingredients to Cheesecake Filling: Beat in the egg and vanilla extract until just combined. Again, avoid overmixing.
Add Cherries to Cheesecake Filling: Gently fold in the cherry preserves or drained pie filling into the cream cheese mixture. If using preserves, a small splash of the reserved liquid can add extra moisture and flavor.
Swirl the Cheesecake Mixture: Dollop spoonfuls of the cherry cheesecake mixture over the brownie batter in the pan.
Add Remaining Brownie Batter: Gently dollop the remaining brownie batter over the cheesecake mixture.
Create the Swirl: Using a knife or a toothpick, carefully swirl the cheesecake and brownie batters together. Be creative with your swirls, but remember not to over-swirl, or the distinct layers may blend too much.
Bake: Bake for 30-35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached (not wet batter). The cheesecake portion should appear mostly set.
Cool Completely: Let the brownies cool completely in the pan on a wire rack. This is crucial for them to set properly and for easy cutting. For the cleanest cuts, chilling them in the refrigerator for at least an hour after they’ve cooled to room temperature is highly recommended.
Slice and Serve: Once completely cooled and chilled, lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve.
Why You’ll Love This Chocolate Cherry Cheesecake Brownies
These Chocolate Cherry Cheesecake Brownies are an absolute showstopper, combining the intensely rich, fudgy goodness of a classic brownie with the irresistible creaminess of cheesecake, all elevated by the burst of sweet, tart cherries. Think of them as a divine marriage between your favorite fudgy brownie and a slice of decadent cheesecake, without needing two separate desserts! The cost savings of whipping up this impressive treat at home are significant, especially when comparing it to purchasing similar multi-layered desserts from a bakery. Plus, the delightful contrast of textures and flavors, from the dense brownie base to the smooth cheesecake and the juicy cherry pockets, makes every bite an adventure.
You’ll find yourself reaching for this Chocolate Cherry Cheesecake Brownies recipe again and again for birthdays, potlucks, or simply when that serious chocolate craving strikes. The ease of preparation, despite its sophisticated look and taste, means you can achieve bakery-quality results with minimal fuss. So go ahead, gather your ingredients, and experience the pure joy of creating and savoring these magnificent Chocolate Cherry Cheesecake Brownies in your own kitchen.
Storing and Reheating Tips
Storing Chocolate Cherry Cheesecake Brownies:
- Refrigeration: Once completely cooled, cut the brownies into squares and store them in an airtight container in the refrigerator. They will stay fresh for up to 4-5 days. The dairy in the cheesecake layer makes refrigeration essential for food safety.
- Freezing: For longer storage, you can freeze the cooled brownies. After they have fully cooled, slice them and freeze them in a single layer on a baking sheet until firm. Then, transfer them to a freezer-safe airtight container or heavy-duty freezer bags. They can be kept frozen for up to 2-3 months. It’s best to freeze them unfrosted if you plan to add fresh toppings later.
Reheating Chocolate Cherry Cheesecake Brownies:
- Room Temperature: The best way to enjoy these brownies is often at room temperature, so simply take them out of the refrigerator a little while before serving.
- Gentle Warming (Optional): If you prefer a slightly warmer, gooier brownie, you can gently warm individual slices in the microwave for 10-15 seconds at a time. Be very careful not to overheat, as this can melt the cheesecake layer too much and make the brownie texture mushy.
- Thawing Frozen Brownies: To thaw frozen brownies, transfer them from the freezer to the refrigerator overnight for the best and most even thawing. Alternatively, you can let them thaw at room temperature for a couple of hours.
Final Thoughts
These Chocolate Cherry Cheesecake Brownies are a true delight that beautifully marries rich chocolate with creamy cheesecake and sweet cherries. Treat yourself or your loved ones to this extraordinary homemade dessert; the effort is minimal, and the reward is immense. Give this recipe a try – you won’t regret it!
Chocolate Cherry Cheesecake 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 and smooth.1 cup unsalted butter, melted, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly to cover the bottom.
- In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.16 ounces cream cheese, softened, 1/2 cup granulated sugar
- Beat in the egg and vanilla extract until just combined. Again, avoid overmixing.1 large egg, at room temperature, 1 teaspoon pure vanilla extract
- Gently fold in the cherry preserves or drained pie filling into the cream cheese mixture. If using preserves, a small splash of the reserved liquid can add extra moisture and flavor.1/2 cup cherry preserves or cherry pie filling, drained
- Dollop spoonfuls of the cherry cheesecake mixture over the brownie batter in the pan.
- Gently dollop the remaining brownie batter over the cheesecake mixture.
- Using a knife or a toothpick, carefully swirl the cheesecake and brownie batters together. Be creative with your swirls, but remember not to over-swirl, or the distinct layers may blend too much.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached (not wet batter). The cheesecake portion should appear mostly set.
- Let the brownies cool completely in the pan on a wire rack. For the cleanest cuts, chilling them in the refrigerator for at least an hour after they’ve cooled to room temperature is highly recommended.
- Once completely cooled and chilled, lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve.