These OMG! Heavenly Cherry Cheesecake Swirl Brownies are so heavenly, they are the most sinful, indulgent brownies ever. Succulent cherries and creamy cheesecake baked right in deep-dish, rich chocolatey fudge brownies??!
I can hear you asking me....Are you for real? Brownies with cream cheese are serious business!
Seriously. I. Can't. Stop. Thinking. About. Them.
Can you blame me?
Yes! I wouldn't tease ya like that! Brownies are very serious business!
Because guess what's coming up? Valentine's Day!!! ???
Brownies are essential for Valentine's Day! They are the perfect chocolate sweet treat indulgence for your chocoholic (s) lurking and searching about for their next chocolate 'fix'. And trust me, they will absolutely love these!
Brownies are an obsession of mine. Are you obsessed right along with me? Never can turn them down?
That's why I love you and I love coming up with different ways to stuff, layer, frost and even make them healthy on occasion. *Note* This is not one of them! 🙂
Ingredients You Need
Brownies:
- unsalted butter, melted
- sugar
- unsweetened premium cocoa powder
- salt
- baking powder
- chocolate, coffee or vanilla extract
- eggs
- all-purpose Flour
- mini chocolate chips
Cheesecake:
- cream cheese, softened to room temperature
- sugar
- all purpose flour
- heavy cream
- eggs
Cherry Filling:
How to Make Cream Cheese Cherry Brownies
- Preheat the oven to 350°F. Lightly grease a 9 x 13" pan or line your greased pan with parchment paper, and grease the parchment for easy removal from pan and cutting brownies easily.
Brownies:
- Microwave butter uncovered, on 100 percent power (high) until butter is melted, about 30 to 60 seconds. Add in the sugar, stirring until the mixture is smooth-like.
- Stir in the cocoa, salt, baking powder and extract and mix until incorporated.
- Whisk in the eggs one at a time, mixing in between each addition. Add flour, stirring until smooth.
- Fold in the chocolate chips.
Cheesecake:
- Beat the softened cream cheese so there are no lumps remaining and smooth. Mix in the sugar and flour, heavy cream and eggs.
Cherries:
- 1 can of cherry pie filling, opened and ready to spoon.
Assembly:
- Spoon half the brownie batter into the prepared pan, then top with the cheesecake batter.
- Spoon ⅔rds of the cherries on top of the cheesecake layer in dollops, keeping the cheesecake exposed in spots.
- Dollop the remaining brownie batter onto the cheesecake mixture along with the remainder of the cherries, swirling them all together, using the tip of a knife.
- Bake the brownies for 45 to 50 minutes, until a tester inserted into the center comes out clean, and the edges are set or until it doesn't jiggle anymore.
- Remove them from the oven, and loosen the edges with a knife.
- Cool completely at room temperature, then refrigerate so they can continue setting up, preferably overnight, then cut into squares once they are completely set up. (We couldn't wait, so after you are done taste testing, put them in the fridge.) So good!
- Microwave for extra indulgent chocolate flavor!
Storing, Serving & Freezing Cream Cheese Cherry Brownies
- Store brownies in fridge when not face-planting. 🙂 Cream cheese in brownies should be refrigerated because they have cream cheese in them. However when serving them, it's best to bring them to room temperature for about 20 minutes.
- The brownies are excellent heated up in the microwave for 15-20 seconds. It tastes like a rich, fudge, pudding-like brownie swimming in sweet, tart cherries and cheesecake that tastes out of this world.
- Freeze the brownies for up to 1 month, well-wrapped in plastic. It's best to freeze the brownies uncut if possible, as this will prevent them from drying out.
Shortcuts for our Cherry Cheesecake Swirl Brownies
- I used canned cherry pie filling as a shortcut in the brownies, but you can use home-made cherry filling or change the fruit up with raspberry or strawberry pie filling, if cherries aren't your thing. You can also leave the fruit filling out all together.
- Another shortcut you can use is brownie mix as well, but I hope you make the homemade brownies. 🙂
This cream cheese cherry brownies recipe makes a 9x13 pan, but you can can divide the ingredients in half and use an 8x8 or 9x9 pan. Btw, if you are in the house alone with a huge pan of these brownies, it could be very dangerous, so you may want to gift these or take them to a party for others to divulge! You've been warned! 🙂
More Over The Top Brownie Ideas for your Special Occasion?
- Strawberry Chocolate Chunk Brownies
- Ultimate Gooey Brownies
- Peanut Butter Stuffed Brownies
- Raspberry Brownies
- Cocoa Marshmallow Brownies - GF option
- Pumpkin Cheesecake Swirl Brownies
- Chocolate Pecan Pie Brownies
- Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting
- M&M Easter Egg Marshmallow Fudge Brownies
- Chocolate Peanut Butter Malt Poke Cake
More Cherry Dessert Ideas!
- Cherry Cheesecake Poke Cake
- Chocolate Cherry Oreo Dessert
- Cherry Crumble Pie
- Cherry Vanilla Yogurt Muffins
OMG! Heavenly Cherry Cheesecake Swirl Brownie
Succulent cherries and creamy cheesecake baked right in deep-dish, rich chocolatey fudge brownies??! I can hear you asking me....Are you for real? Brownies are serious business!
Ingredients
Brownies:
- 1 cup unsalted butter (2 sticks or 16 tablespoons)
- 2 cups granulated sugar
- 1 ¼ cups unsweetened premium cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon chocolate, coffee or vanilla extract
- 4 large eggs
- 1 cup all-purpose Flour
- 1 cup mini chocolate chips
Cheesecake:
- 2 8-ounce packages cream cheese softened to room temperature
- ⅔ cup granulated sugar
- ½ cup all purpose flour
- ¼ cup heavy cream
- 2 large eggs
Cherry Filling:
- 1 21 oz. can Cherry Pie Filling
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13" pan or line your greased pan with parchment paper, and grease the parchment for easy removal from pan and cutting brownies easily.
Brownies:
- Microwave butter until butter is melted, about 30 to 60 seconds. Add in the sugar, stirring until the mixture is smooth-like.
- Stir in the cocoa, salt, baking powder and extract and mix until incorporated.
- Whisk in the eggs one at a time, mixing in between each addition. Add flour, stirring until smooth.
- Fold in the chocolate chips.
Cheesecake:
- Beat the cream cheese so there are no lumps remaining and smooth. Mix in the sugar and flour, heavy cream and eggs.
Cherries:
- 1 can of cherry pie filling, opened and ready to spoon.
Assembly:
- Spoon half the brownie batter into the prepared pan, then top with the cheesecake batter.
- Spoon ⅔rds of the cherries on top of the cheesecake layer in dollops, keeping the cheesecake exposed in spots.
- Dollop the remaining brownie batter onto the cheesecake mixture along with the remainder of the cherries, swirling them all together, using the tip of a knife.
- Bake the brownies for 45 to 50 minutes, until a tester inserted into the center comes out clean, and the edges are set or until it doesn't jiggle anymore.
- Remove them from the oven, and loosen the edges with a knife.
- Cool completely at room temperature, then refrigerate so they can continue setting up, preferably overnight, then cut into squares. (We couldn't wait, so after you are done taste testing, put them in the fridge.) So good!
- Microwave for 10-15 seconds for extra indulgent chocolate flavor!
Video
Notes
Melted butter can also be done on stove top. Just make sure to let the butter and chocolate mixture cool down about 5 minutes before adding eggs, so they don't get cooked.
Freeze the brownies for up to 1 month, well-wrapped in plastic. It's best to freeze the brownies uncut if possible, as this will prevent them from drying out.
Tried this recipe?Let us know how it was!
Adapted from King Arthur Flour's Chocolate Cheesecake Brownies
Katherine A Dietz says
What brand and size of brownie mix would you use?
Also what size canned cherry pie filling?
Please reply soon as i want to make these!
Thanks
Katherine
Kim Lange says
Hi Katherine! 21 ounce can of cherry pie filling and any brownies that would fit into a 9x13 like Betty Crocker Fudge Brownie Mix - 18.3oz or something similar! Hope you enjoy!
Dahlia Chapman says
Could I use strawberry or almond extract?
Kim Lange says
Yes you could, just make sure you don't over do it. Hope you enjoy Dahlia!
Lisa says
I forgot the chocolate chips!! Which would have taken it over the top! Liked them warm, LOVED them next day cold. Dangerously delicious and Luscious. Loved the brownie texture, it wasn’t chewy and hard like most from scratch brownie recipes. Thank you!
Louise says
May I omit the flour? I never add flour to my cheesecake
thanks!
Kim Lange says
If you have your own cheesecake filling you prefer, you could try it. There are many of them out there that end up with the same result. 🙂 Hope you enjoy Louise!!
Catherine says
You have outdone yourself Kim, these look beyond incredible! I am genuinely drooling over these beauties, YUM!
Kim Lange says
Thank you so much Catherine! xo
Padmasree Vardaraj says
They look heavenly!
Kim Lange says
They are! Thank you so much! xo
kaylin says
These brownies have been in the oven for 2 hours and still jiggly! Is that right?!
Kim Lange says
No they shouldn't be jiggly, but something sounds off with your oven. Did you use a 9x13 pan?
Amanda says
What type of chocolate do you use?
Semi sweet, milk??
Kim Lange says
I used semi-sweet but you can use dark or milk depending on the chocolate taste you want! Enjoy Amanda!
stefani says
Hi Kim,
OMG is the word for this recipe.
I have question regarding the cherry pie filling? What size or how many cups did you use?
Kim Lange says
The canned cherry pie filling is 21 ounces, or 2 1/3 cups. I hope you try them!! xo
Jonas says
Hi, this looks awesome! Excited to bake those bad boys tomorrow. One question, what does this mean: 1 tablespoon chocolate coffee or vanilla extract?
Thanks!
Kim Lange says
Sorry, you can use chocolate, coffee or vanilla extract and I hope you enjoy Jonas!! 😉 They are so delectably delish!
Debbie says
Kim, you have done it again!!! I just made these Cherry Creamcheese Brownies & they are heavenly!!!
Superb & scrumptious!! I simply LOVE your recipes! Thank you sooo much for sharing, I am so glad I subscribed to your site! ?
These brownies are going to be shared with my coworkers on Valentine's Day!!??
Kim Lange says
I'm so glad you subscribed too Debbie! Sounds like we both have a major sweet tooth. Thank you so much for sharing and being so sweet! That makes me so happy. 🙂
2pots2cook says
Serious business indeed ! Thank you so much ! xo
Laura says
Kim - you are so right! Brownies are serious business and these are heavenly! I love cream cheese+ cherries and add that to brownies - > i may have to double the recipe. Half? No way! Thanks for the recipe - Pinning!
Kim Lange says
You are so sweet! Thanks so much Laura!! 🙂
heather (delicious not gorgeous) says
chocolate cherry is such a good combo! and the cheesecake doesn't hurt either (;
Kim Lange says
haha! You are so right Heather! 🙂 That cheesecake gets us every time!
Deb says
Yum! I need these in my life!! They do look heavenly! Thanks for another great recipe, Kim!
Kim Lange says
These definitely need to be in your life Deb! 🙂 Thank you so much!!
Katherine | Love In My Oven says
OK KIM - these are AMAZING. Your photos are gorgeous, too. Cherry and cheesecake!? And chooclate!? Gaaaah. These are heavenly. Just like the name!!
Kim Lange says
Thank you Katherine! These are so yummy for sure!
Kelsie | the itsy-bitsy kitchen says
OMG heavenly is right! KIM--you've outdone yourself here! These brownies are goooorgeous and I hope you saved me a couple 🙂
Kim Lange says
Always save them for you Kelsie! 🙂 Thanks so much!!