Cherry Cheesecake Brownies

The only thing that makes a classic brownie recipe better is by throwing in some fresh chopped cherries, and topping it with a swirl of cheesecake! Cherry cheesecake brownies will be your new favourite brownie recipe!

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Cherry cheesecake brownies!! Trust you me, they TASTE as good as they sound. But, before I get into the specifics of WHY these brownies are so awesome, I have to apologize! 

But what for, you ask? I have been MEGA slacking on work these past couple of weeks. Of course, I love you guys, and I still love LIMO but you guys, THE WEATHER! It has been so nice lately, and after a pretty crummy start to summer, I just can’t help but soak in every minute of the sunshine! 

Also, the sunshine is not the only thing preventing me from work. I’m also reading a very good book! Instead of using my precious afternoon nap time to blog, I’ve been sitting outside on my comfy deck chair with a cold glass of water, reading THIS BOOK. I borrowed it from my sister-in-law and it is so good! I can’t put it down!

Whew, now that I’ve got that off my chest, we can move on to the brownies!

How do you make cherry cheesecake brownies?

Well, these brownies are made with my VERY favourite brownie recipe. It’s been a household classic since I was probably 8 years old! Maybe younger. I remember we got the recipe from a recipe book my sister received filled with recipes from all of the students in one of her elementary classes. This brownie recipe was the only one that stuck! And for good reason!

The only thing I’ve changed with this recipe is that I’ve added chopped fresh cherries to the mix.

After you pour the brownie batter into your dish, you’ll whip up a simple cheesecake topping. Glob it on to the top of the chocolate brownies and use a knife to swirl it around.

How long do you bake the brownies for?

Since I added the cheesecake to my usual recipe, it took a little longer for these brownies to bake – about 35 minutes. You’ll know they’re done when the top is fairly set and a toothpick inserted in the center comes out without any brown batter!

These brownies seem to taste even better the second day, when stored at room temperature. If your house is warm like ours is in the summer, you’ll only want to leave them out on the counter (in a sealed container) for 2 days, or they might begin to get moldy! I kept ours in the fridge after day 2 and they were delicious cold!

Now, if you’ll kindly excuse me, I’m off to finish my book. I’ve only got a chapter or two left! Woop!

I LOVE CHERRIES! If you do too, you’ll love these other cherry recipes!

• No-bake chocolate cherry tart
• Cherry-lime whiskey sour
• Saskatoon cherry galette
• Cherry almond granola
• Chocolate cherry chip cupcakes
• Cherry-coconut smoothie bowl

Also, if you’re into brownies and bars, I’ve got a few tasty options, including these healthier zucchini brownies!

Cherry Cheesecake Brownies

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5 from 9 reviews

• Author: Katherine | Love In My Oven
• Total Time: 55 minutes
• Yield: 16 brownies 1x

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Description

The only thing that makes a classic brownie recipe better is by throwing in some fresh chopped cherries, and topping it with a swirl of cheesecake! Cherry cheesecake brownies will be your new favourite brownie recipe!

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Ingredients

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Brownies

• 1/2 cup unsalted butter
• 1/2 cup dark cocoa powder
• 2 eggs
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• pinch of salt
• 1/2 cup chocolate chips
• 1/2 cup chopped fresh cherries

Cheesecake Layer

• 4 oz cream cheese, room temperature*
• 1 egg yolk
• 2 tbsp granulated sugar
• 1/2 cup chopped fresh cherries

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Instructions

1. Preheat the oven to 350F and line an 8 x 8 baking pan with parchment paper, leaving the ends hanging out to make the brownies easier to lift out.
2. In a small saucepan over medium heat on the stove, melt the butter and cocoa powder together. Stir together until combined, and remove from heat. In a large mixing bowl, whisk the eggs until slightly frothy, then add the sugar, flour, and a pinch of salt. Stir together with a large spoon. Add the melted butter/cocoa mixture and stir until just combined. Add the chocolate chips and chopped cherries, and stir gently to incorporate fully. Pour the batter into the prepared pan, smoothing it a bit with the back of your spoon.
3. Prepare the cheesecake topping. In the bowl of a stand mixer, combine the softened cream cheese, egg yolk and granulated sugar. Beat on medium-high until fully combined, about 2 minutes. Using a spoon, glob large spoonfuls of the cheesecake mixture all over the brownies, and use a knife to swirl it around on top. Scatter the chopped fresh cherries on top, pressing in gently to the top of the brownies. Bake for 30-35 minutes, or until the top no longer jiggles and a toothpick comes out fairly clean (no brown batter). Allow the brownies to rest for 30 minutes before removing them from a pan and slicing into even squares (16).

Brownies will keep at room temperature, in an airtight container for about 2 days. After that, transfer them to the fridge or freezer. In the fridge, they will keep for another 2-3 days. In the freezer, up to 2 months.

Notes

*I used full-fat cream cheese but feel free to use light. Just don’t use the cream cheese “spread” (the tubs)

• Prep Time: 20 minutes
• Cook Time: 35 minutes

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