Cherry Cheesecake Brownies Swirl (Print Version)
Fudgy brownies with swirled cheesecake and cherries. Luscious layers and vibrant cherry topping.
# Ingredients:
→ Cheesecake Layer
01 -
16 ounces cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
1 large egg
04 -
1/2 teaspoon vanilla extract
→ Brownie Layer
05 -
1 cup unsalted butter
06 -
6 ounces unsweetened chocolate
07 -
2 cups granulated sugar
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon salt
10 -
4 large eggs
11 -
1 1/4 cups all-purpose flour
→ Topping
12 -
21 ounces cherry pie filling
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 13×9-inch baking pan with foil and lightly coat with cooking spray.
02 -
In a mixing bowl, combine softened cream cheese and granulated sugar. Beat until smooth. Add egg and vanilla extract and continue beating until fully incorporated and creamy.
03 -
Place butter and unsweetened chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
04 -
Stir granulated sugar, vanilla extract, and salt into the melted chocolate mixture. Add eggs one at a time, mixing thoroughly after each addition. Gently fold in all-purpose flour just until combined.
05 -
Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of the cheesecake mixture over the brownie layer. Spoon cherry pie filling across the cheesecake. With a knife, gently swirl to create a marbled effect.
06 -
Bake in the preheated oven for 45 to 50 minutes until edges are set and the center is slightly soft.
07 -
Allow brownies to cool completely at room temperature, then chill in the refrigerator for at least 4 hours before slicing and serving.
# Notes:
01 -
For the cleanest slices, use a sharp knife and wipe between cuts. Brownies are best served chilled.