Cherry Cheesecake Brownies (with Homemade Cherry Pie Filling)
These cherry cheesecake brownies are three desserts in one pan: a dense, fudgy chocolate brownie base, a creamy vanilla cheesecake layer, and a homemade cherry pie filling made from scratch with fresh sweet cherries and swirled across the top. Bake in a 9x9 square pan, chill until firm, then cut into 16 clean squares.
Servings 16 squares
Calories 280kcal
Ingredients
Homemade cherry pie filling
- 2 cups fresh sweet cherries (300g) pitted and halved
- ¼ cup granulated sugar (50g)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Brownie layer
- ½ cup unsalted butter (1 stick / 113g)
- 4 oz chocolate chips (115g) or chopped chocolate
- ½ cup granulated sugar (100g)
- ¼ cup light brown sugar (50g) packed
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour (95g)
- 3 tablespoon cocoa powder (18g) cocoa powder
- ¼ teaspoon salt
Cheesecake layer
- 12 oz cream cheese (340g) full-fat block, room temperature
- ⅓ cup granulated sugar (65g)
- 1 large egg room temperature
- 1 egg yolk room temperature
- ½ teaspoon vanilla extract
Instructions
Cherry filling
- Add the pitted cherries, sugar and lemon juice to a saucepan. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the cherries soften and release their juices.
- Combine the cornstarch and water in a small bowl, then stir into the cherry mixture. Simmer 1 to 2 minutes until thickened and glossy.
- Remove from the heat and cool completely before using.
Brownie layer
- Preheat the oven to 350°F / 180°C (160°C fan-forced). Line a 9x9-inch (23x23cm) baking pan with parchment paper, leaving overhang on two sides.
- Melt the chocolate and butter in a double boiler, stirring frequently until smooth. Cool to room temperature.
- Whisk the granulated and brown sugars together in a large bowl. Whisk in the eggs one at a time, then the vanilla and the cooled chocolate mixture.
- Add the flour, cocoa powder and salt. Fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
- Transfer to the prepared pan, spread evenly and smooth the top.
Cheesecake layer
- Beat the cream cheese on medium speed for 1 to 2 minutes until smooth. Add the sugar and beat until creamy, scraping down the sides and bottom of the bowl halfway through.
- Reduce to low speed. Add the whole egg and mix just until combined, then add the yolk and vanilla and mix until incorporated. Don't overmix.
- Spread gently over the brownie layer.
Assemble and bake
- Spoon the cooled cherry filling over the cheesecake layer in small dollops. Spread evenly with the back of a spoon. Don't press down.
- Using a knife or skewer, gently swirl only the top layer to create a pattern. Four or five passes maximum.
- Bake for 35 to 40 minutes, until the edges look set and the center gently wobbles when you move the pan. Don't overbake.
- Cool completely at room temperature, then refrigerate at least 4 hours for the cheesecake layer to firm up. For clean slices, use a sharp knife and wipe the blade with a damp paper towel between each cut.
Notes
- Cream cheese: Use full-fat brick cream cheese, not the spreadable kind sold in tubs. Tub cream cheese has added water and will not set properly.
- Almond extract: Cherries and almonds are a natural pair. Swap ¼ teaspoon of the vanilla in the cheesecake layer for almond extract if you like
- I recommend leaving some paper hanging on two sides of the baking pan. This will help you remove the cherry cheesecake brownies from the pan easily.
- Cook the cherry filling until it's thick and not runny. This keeps the cheesecake layer from becoming watery and helps the bars slice cleanly after chilling.
- Use room temperature ingredients. Let the cream cheese and eggs come to room temperature for the smooth batter.
- You can also microwave the chocolate and butter. Add chopped chocolate and cubed butter to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool.
- Make sure not to overmix the cheesecake batter. Overmixing after adding eggs incorporates air that can cause the cheesecake to puff and crack as it cools.
- Spread the cheesecake layer gently so it doesn't mix into the brownie batter.
- Swirl the surface only. Drag the knife through the top ¼ inch. Digging deep drags cherry filling down into the brownie layer and muddies the pattern.
- Chill the full 4 hours. Overnight is even better. Trying to slice these warm gives you a delicious mess.
- For picture-perfect squares: Run a sharp knife under hot water, wipe it dry, press straight down for one cut, then wipe the blade with a damp paper towel between each cut.
- If you want to use a 9x13 pan: Double the brownie and cheesecake layers, and use 3 cups of cherries with 6 tablespoons of sugar for the filling. Bake time is closer to 45 to 50 minutes. Chill at least 5 hours.
- Special tools: Cherry pitter, 9x9-inch baking pan, parchment paper, electric mixer, double boiler or heatproof bowl.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days, with parchment paper between stacked layers. Because of the cream cheese, these live in the fridge, not on the counter.
- Freezer: Freeze for up to 1 month. Wrap the chilled uncut slab in two layers of plastic wrap plus heavy-duty foil, or freeze individual squares in an airtight container with parchment between layers. Thaw overnight in the fridge.
Nutrition
Calories: 280kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 119mg | Potassium: 129mg | Fiber: 1g | Sugar: 24g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg