Description
Cherry Cheesecake Brownies
Ingredients:
For the brownies:
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
For the cheesecake layer:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the cherry topping:
1 (21 oz) can cherry pie filling
Directions:
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
Prepare the brownie layer: In a large bowl, mix together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, and mix until smooth. Stir in the flour, cocoa powder, and salt until just combined. Spread the brownie batter evenly into the prepared baking dish.
Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, and mix until well combined. Gently spread the cheesecake mixture over the brownie batter in the baking dish.
Add the cherry topping: Spoon the cherry pie filling evenly over the cheesecake layer.
Bake: Bake for 45-50 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. Allow the brownies to cool completely in the baking dish on a wire rack.
Chill and serve: Once cooled, refrigerate the brownies for at least 2 hours before cutting into squares and serving.
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Step-by-Step Guide
Follow these detailed instructions for perfect Cherry Cheesecake Brownies every time. First, ensure all ingredients, especially the cream cheese and eggs, are at room temperature for smooth blending. Preheat your oven to 350°F (175°C) and thoroughly grease your 9×13-inch pan or line it with parchment paper, leaving overhang for easy removal. For the brownie base, whisk the melted butter and sugar vigorously for a full minute to help create a crackly top. Add eggs one at a time, mixing well after each. Sift the flour, cocoa, and salt together before folding them into the wet ingredients until just combined—overmixing leads to tough brownies. Spread this batter evenly in the pan.
For the cheesecake layer, use an electric mixer to beat the softened cream cheese until completely smooth and lump-free before adding the sugar. Scrape the bowl down frequently. Once the cheesecake mixture is velvety, gently pour it over the brownie base and spread it into an even layer using an offset spatula. Finally, dollop spoonfuls of cherry pie filling across the top and lightly swirl with a knife for a marbled effect, if desired.
Serving Suggestions
These decadent brownies are rich and best served in small squares. For an elegant presentation, dust the tops with powdered sugar or a light drizzle of chocolate ganache. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes a perfect pairing, balancing the sweet-tart cherries. They are ideal for potlucks, holiday gatherings, or as a special homemade dessert.
How-to Summary
To make Cherry Cheesecake Brownies: 1) Mix butter, sugar, eggs, and vanilla for the brownie base, then fold in dry ingredients. 2) Spread batter in a prepared pan. 3) Beat cream cheese, sugar, egg, and vanilla for the cheesecake layer and spread over the base. 4) Top evenly with cherry pie filling. 5) Bake at 350°F for 45-50 minutes until set. 6) Cool completely, then chill for at least 2 hours before cutting.
Frequently Asked Questions
- Can I use fresh cherries instead of pie filling? Yes, but you must cook them down with sugar and a thickener like cornstarch to create a compote, as fresh cherries will release too much liquid during baking.
- Why do I need to chill the brownies before cutting? Chilling firms up the cheesecake layer, making it possible to get clean, sharp cuts without the layers smearing together.
- Can I make these gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend for reliable results.
- How should I store leftovers? Keep them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
- My cheesecake layer cracked. What went wrong? Cracking is often due to overbaking or a sudden temperature change. Ensure you remove the pan from the oven as soon as the center is just set, and allow it to cool gradually at room temperature before refrigerating.
Common Mistakes to Avoid
- Using cold cream cheese or eggs: This leads to a lumpy cheesecake batter that won’t spread smoothly.
- Overmixing the brownie batter: Once the flour is added, mix only until no dry streaks remain to keep the texture fudgy.
- Overbaking: The center should still look slightly moist when you remove it from the oven; it will set further as it cools. A toothpick test should yield a few moist crumbs.
- Skipping the chill time: Cutting into warm brownies will create a messy, gooey result. Patience is key.
Conclusion
These Cherry Cheesecake Brownies are a show-stopping dessert that masterfully combines three beloved treats into one. By following the step-by-step guide and heeding the common pitfalls, you can achieve a perfect, layered bar with a fudgy base, creamy cheesecake, and vibrant cherry topping. They are sure to impress at any occasion and satisfy any sweet tooth. Enjoy the delicious results of your baking adventure!