Cherry Cheesecake Brownies
If you are a fan of cherries and you love cheesecake then this is for you! These brownies are so decadent, so rich and so scrumptious. These remind me of a black forest treat but way better! I made these in a 9x 13 pan but you could also make a half batch in an 8×8 pan if you prefer. Your friends and family will definitely want this recipe so be prepared to share the goods! The hardest part is waiting for them to chill in the fridge before cutting into them. Be patient though, it is worth the wait. You can also store these cherry cheesecake brownies in the freezer so you always have some on hand. A freezer ziploc bag or a tupperware with parchment between your layers would work perfectly! You may also love Hot Cherry Cobbler and Cherry Chocolate Chip Cookies.
Adapted from the Recipe Rebel
You may need:
9×13 Pan
The Amazing Nonstick Foil (I can’t live without this!)
Canned Cherries
Amazing Cherry Cheesecake Brownies
Ingredients
Brownies
- 1 cup butter melted, cooled slightly
- 2½ cups granulated sugar
- 1 T. vanilla
- 4 eggs
- 1½ cups all-purpose flour
- 1 cup cocoa
- ½ tsp salt
Cherry Cheesecake filling
- 1 8 oz package cream cheese
- 1 egg
- 1 tsp vanilla
- ⅓ cup sugar
- ½ can cherry pie filling
Instructions
- Line a 9x13" pan with nonstick foil.
- Preheat oven to 350 degrees F.
Brownies
- Whisk butter and sugar.
- Add vanilla and eggs and mix well.
- Add flour, cocoa and salt, stirring well.
- Spread about half of this into the pan.
Cherry Cheesecake filling:
- Beat cream cheese, egg, vanilla and sugar,
- Spread this over the brownie batter.
- Dollop scoops of the cherry pie filling on top.
- Use the rest of the brownie batter to top the cherries. Use your hands to spread it.
- Bake about 35 minutes, cool to room temp and then chill hours before cutting.
original 2015
Debra says
Can’t wait to make these! Thank you! Love your rich, decadent, amazingly yummy recipes!
Hugs & Cookies xoxo says
Thank you!!!
Debbie white says
Love your receipts
Hugs & Cookies xoxo says
Thank you!
Donna Hogg says
I made these brownies but took a shortcut, I used 2 brownie mixes, instead of ur brownie recipe, turned out great would make again
Kelley says
Did you double the cream cheese part when you did that?
Terri says
Is there no baking powder in this?
Hugs & Cookies xoxo says
Correct 🙂
Debby Shelton says
I have made these & they are truly delicious !!! Those 3 flavors will melt in your mouth !! I do think this is my favorite “quick homade” desert !!! YUMMY
Alexandrasm88 says
Hey u
Cant wait to try your receipe but unfortunately I dont understand the difference between sugar and granulated sugar.
Can you or somebody else explain to me?
Thanks a lot
Hugs & Cookies xoxo says
good news…..they are the same!!!
kathleen woller says
Every recipe I’m interested in is on your blog…and all have been delish.
Hugs & Cookies xoxo says
That is fabulous!! Thank you!!!
Jordan R. says
I haven’t tried making these yet but was wondering if you have tried making them in a muffin tin? I am going to make these for a gal at work whose birthday is next week and thought it would be awesome to have them already in individual servings.
Thank you for your help on this, I might just experiment and see what happens.
Chris Dean says
I think that’s a great idea! The more edges on a brownie, the better! Probably easier to layer it into the cups. My only concern would be them coming out of the muffin tins in one piece. Please let us know how they turned out for you!
Marge says
Could use cupcake papers.
Cheri says
Doesn’t really give measurements in instructions. Help please ?
Hugs & Cookies xoxo says
The measurements are listed under ingredients.
Gwen Amy Little says
These look amazing! Can’t wait to fix them for our family! Thanks for sharing!
AmandaW says
Do these need to be kept in the refrigerator?
Hugs & Cookies xoxo says
yes
Jen says
These are great! I made them using a box brownie mix (the family size for a 9×13 pan) and really liked it. So easy – thank you!
FRAN says
CAN ALMOST TASTE THESE ON MY LIST FOR NEXT PARTY
Kara says
Made Thea even yesterday for Easter. They were very good but extremely fudgy. The bottom layer of brownie could have been cooked more but didn’t realize until served. It did not ruin the recipe and they were a hit but I would suggest baking the bottom layer of brownie for a few minutes before adding the other layers if you like your Brownies a bit more cake-like.
Art Stanley says
A
Barbara says
I agree with baking the bottom later if brownies first. I made a cherry cheesecake crescent dessert similar to this and someone commented on doing it that way so I listened and it was great!
RANDI says
HI I WAS WONDERING IF YOU CAN FREEZE THESE BROWNIES. THANKS!
Hugs & Cookies xoxo says
sure
Charlene says
I used a dark chocolate brownie mix, made per instructions, but added a teaspoon of expresso coffee grounds (enhances chocolate flavor) into the batter. Poured half into baking pan. Made cream cheese mixture as instructed, but added a splash of orange extract to brighten up the cherry taste). Poured onto half brownie mixture. Instead of pie filling, I used the whole can of Oregon dark sweet cherries, poking them into the cream cheese/brownie mixture. Topped it with rest of brownie batter and made sure batter was spread evenly with a light hand. Baked as instructed-made sure was done using the poke method. Topped with whipped cream – amazing!
Hugs & Cookies xoxo says
sounds wonderful!
Gwen says
I’m curious how they turned out … pls share so I know if it worked. A great idea & easier to carry to an outing, which my family has quite a few.
Gwen says
YUMMM … a great idea! ????
Lucinda says
Is the cocoa , unsweetened cocoa?
Hugs & Cookies xoxo says
unsweet.
Mike says
Do I need a cup of melted butter or do I need one cup of solid butter melted
Brenda says
1 cup = 1 cup
8 oz = 1 cup
16 Tbsp = 1 cup
Hope that helps!
Mona says
What does the T. vanilla in brownie mix stand for….Tsp or Tbls?
Hugs & Cookies xoxo says
Tablespoon
Angela says
I am at about 4,000 feet above sea level and every time I make brownies I have an issue with them cooking properly. I am still trying to figure it out by trial and error. I really want to make your recipe….do you have anytime so they will turn out properly?
Roxanne says
I have made something similar to these came out great. However, I made my own cherry pie filling by using maraschino cherries, juice, and cornstarch. Came out perfectly, and I could control the preservatives, etc. I have also used unsweetened canned cherries in juice and added sugar or Splenda. (I also use the filling to make pies and turnovers)
Joe Estes says
Family and friends really enjoyed this. I used nearly a whole can of cherry pie filling to get cherries throughout. The brownie batter is very thick, so be prepared to work with it. My daughter actually helped me get the top of covered w/ brownie batter. Brownies were perfect w/ a bit of bite in the crust and soft and gooey in the center.
Hugs & Cookies xoxo says
Awesome!!! Glad everyone enjoyed!
Ronald Bright says
Why the aluminium folil
Hugs & Cookies xoxo says
Just easier to remove them from the pan with a foil sling.
Deborah says
We just tried these. They were way too sweet. They were yummy but too sweet. Next time I am reducing the amount of sugar and cocoa powder that is in the brownie part. Then I will bake longer than 35 min. They were still raw in the middle.
Barb says
Delicious! I used a gluten free brownie mix and made 12 in muffin cups for my celiac family members. Then another recipe as written, for the rest of the guests at Grand daughters baby shower! Great hit for both kinds.