Fudgy, Tangy, and Cherry-Loaded: My Go-To Cheesecake Brownies
There’s something magical about the combination of chocolate and cream cheese that takes me back to my childhood. I remember the first time I tasted cheesecake brownies at a family gathering; my aunt had baked them, and I was instantly hooked. The rich, fudgy texture paired with the tangy cream cheese layer and the burst of cherries was unlike anything I had ever experienced. Now, I’ve made this recipe my own, and it has become a staple in my kitchen, especially during the summer months when cherries are in season.
What Makes It Special
These cheesecake brownies are not just any dessert; they are a delightful fusion of flavors and textures that make them stand out:
- Fudgy Base: The brownie layer is rich and dense, providing a perfect foundation for the creamy topping.
- Tangy Cream Cheese: The cheesecake layer adds a refreshing tang that balances the sweetness of the brownies.
- Cherry Goodness: Fresh cherries add a burst of flavor and a pop of color, making each bite a delightful surprise.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 12
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup fresh cherries, pitted and halved
Let’s Get Cooking
-
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
-
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
-
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
-
In a separate bowl, whisk together the flour and cocoa powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
-
In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
-
Spread half of the brownie batter into the prepared pan. Dollop the cream cheese mixture over the brownie layer, then add the remaining brownie batter on top.
-
Finally, scatter the halved cherries over the top and gently swirl them into the batter.
-
Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
-
Allow to cool before cutting into squares and serving.
My Pro Tips
-
For an extra chocolatey flavor, add chocolate chips to the brownie batter.
-
Feel free to substitute the cherries with raspberries or strawberries for a different fruity twist.
-
Let the brownies cool completely before cutting to ensure clean edges.
Perfect Pairings
- Vanilla ice cream
- Fresh whipped cream
- A cup of strong coffee
- A glass of dessert wine
FAQs
Q: Can I use frozen cherries instead of fresh?
A: Yes, you can! Just make sure to thaw and drain them well before adding to the batter.
Q: How should I store the leftovers?
A: Store them in an airtight container in the refrigerator for up to a week.
The Heart of the Dish
Every time I make these cheesecake brownies, I’m reminded of those family gatherings filled with laughter and love. They are more than just a dessert; they are a connection to my past and a way to create new memories with my loved ones. I hope you enjoy making and sharing these brownies as much as I do!
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different fruits or add your favorite toppings. I’d love to hear how your cheesecake brownies turn out, so don’t forget to share your feedback!
Fudgy, Tangy, and Cherry-Loaded: My Go-To Cheesecake Brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup fresh cherries, halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and cocoa powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Spread half of the brownie batter into the prepared pan. Dollop the cream cheese mixture over the brownie layer, then add the remaining brownie batter on top.
- Finally, scatter the halved cherries over the top and gently swirl them into the batter.
- Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool before cutting into squares and serving.
Nutrition Information
