Print Recipe
3.5 from 10 votes

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!
Prep Time15 mins
Course: Dessert
Keyword: cherry, cheesecake, brownies, cream cheese
Servings: 16 brownies
Author: Kim Lange

Ingredients

Brownies:

  • 1 cup butter unsalted (2 sticks or 16 tablespoons)
  • 2 cups sugar
  • 1 1/4 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 room temperature
  • 2/3 cup sugar
  • 1/2 cup all purpose flour
  • 1/4 cup heavy cream
  • 2 large eggs

Cherry Filling:

  • 1 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 to life out easily for cutting brownies.

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 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 2/3rds 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 extra indulgent chocolate flavor!

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.