Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something sweet. That’s why I’m excited to share my Cherry Cheesecake Brownies with you! These delightful treats combine the rich, fudgy goodness of brownies with a creamy cheesecake layer, all topped with luscious cherry filling. They’re perfect for a quick dessert after dinner or a special treat to impress your loved ones. Trust me, once you try these brownies, they’ll become a go-to recipe in your kitchen!
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 ounces (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling, strained to remove excess liquid
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined; avoid over-mixing.
- Spread the brownie batter evenly into the prepared baking pan.
- In a separate bowl, beat the softened cream cheese until creamy.
- Add the granulated sugar, egg, and vanilla extract, beating until smooth and well combined.
- Carefully spread the cheesecake mixture over the brownie layer in the pan.
- Evenly distribute the strained cherry pie filling over the cheesecake layer.
- Use a knife or toothpick to gently swirl the cherry filling into the cheesecake layer for a marbled effect.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. Store leftovers in the refrigerator.
Notes
- For best results, use room temperature cream cheese.
- Make sure to strain the cherry pie filling to avoid excess liquid.
- These brownies can be stored 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 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg