Cherry Cheesecake Swirl Brownies

Name: Cherry Cheesecake Swirl Brownies
Prep time: 15 min
Cook time: 53 min
Total time: 248 min
Ingredients: 3 teaspoons butter (for greasing the pan and the parchment paper); 1 box brownie mix (chewy fudge if possible); Water ((amount according to directions on brownie mix box)); Canola oil ((amount according to directions on brownie mix box)); Egg ((amount according to directions on brownie mix box)); 1 package (8 ounces) cream cheese (the type in a block form); 1/3 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 large egg; Brownie batter; Cheesecake mixture; 1 can (21 ounces) Cherry pie filling (use about 2/3's of the can ); 1 can (21 ounces) Cherry pie filling

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by Nancy

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As if brownies weren’t delicious enough, these heavenly gems come with cheesecake and a cherry topping. They’re perfect to make for a special occasion, as a gift, or just because.

For something as easy to make as these cherry cheesecake brownies are, they look so pretty and taste wonderful.

Which is my favorite kind of recipe, one that tastes and looks like it’s much harder to make than it really is.

And what makes these so easy to make is that these cherry cheesecake brownies are for the most part, semi-homemade.

About this Recipe

The chocolate brownie portion is made with a chewy fudge brownie mix that comes in a box.

And just 4 ingredients are needed for the cheesecake part of the recipe, cream cheese, granulated sugar, vanilla extract and an egg.

Then last but not least, the cherry topping comes from a can (cherry pie filling).

Once the cheesecake and cherry toppings are spread over the top of the brownie batter, a toothpick or skewer can be used to make the swirls on top.

The result is definitely eye catching when these cherry cheesecake brownies are cut into squares and served.

Serve these brownies as is, cut into serving size squares or rectangles.

Or for more cherry goodness, they can also be served on a plate and topped with more cherry pie filling.

Either way, these cherry cheesecake brownies are delectable.

Only the Baker needs to know how easy they are to make.

Tips:

Use parchment paper to line the brownie pan so that the paper either extends over the pan as a “sling” or extends over the pan around on all 4 edges. This makes it super easy to lift the entire baked uncut brownie right out of the pan so it can easily be cut into squares. It’s less clean up on the pan too.
Don’t cover the baked cherry cheesecake brownies with plastic wrap because the wrap will stick to the top of the brownies (especially the cherry topping). And when removed, the plastic wrap will pull off the top of the brownies.

Let’s check out the ingredients.

Brownies – Boxed brownie mix (chewy fudge if possible), water, canola oil and egg; or the ingredients per package instructions

Cheesecake – Cream cheese (the type in a block form), granulated sugar, vanilla extract and egg

Baking – An 8×8 square metal or glass baking pan, parchment paper and butter

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F. Or according to the directions on the box of brownie mix.

The directions on the box of brownie mix may provide that if a dark or coated baking pan is used, the oven temperature may need to be lower than 350 degrees F.

For the Brownie Pan:

Grease the bottom and all sides inside the baking pan with butter.

TIP – Greasing the inside of the baking pan helps to make the parchment paper stick to the pan and stay in place.

Cut a piece of parchment paper that’s large enough to fit inside of the pan as well as extend above all edges of the pan to use as a “handle”.

Add a crease to the paper inside each corner of the pan so the paper lays flat against the sides of the pan, and the corners.

Alternatively, the paper can be cut into a “sling” where the paper extends above 2 opposing sides of the pan (a little more clean up when washing the pan this way since the paper is only on 2 sides).

Grease the parchment paper with butter.

TIP – Greasing the parchment paper with butter (the side of the paper that the brownies are baked on) not only helps with easy removal of the brownies after they’re baked, but it also adds a hint of butter flavor to the edges of the brownies.

For the Brownie Batter:

In a large mixing bowl, add the brownie mix, eggs, water and oil (or the ingredients per the box instructions).

Mix the ingredients until combined (or according to package instructions).

Add the brownie batter to the parchment paper-lined pan.

Using a soft spatula, spread the batter out as needed so its level.

Set aside for a moment.

For the Cheesecake Mixture:

In a medium size mixing bowl, add cream cheese (softened), granulated sugar, vanilla extract and egg.

Beat with a stand or hand mixer until light and fluffy.

For the Brownies:

Top the Brownie Batter with the Cheesecake Mixture – Using a soft spatula or serving spoon, add the cream cheese mixture in “dollops” on top of the brownie batter.

Cover as much of the brownie batter as possible with dollops of the cream cheese mixture.

It’s fine to have some of the brownie batter showing after adding all of the cream cheese mixture.

Add the Cherry Topping – Using a spoon, add dollops of cherry topping on top of the cream cheese mixture and the brownie batter.

I used about 2/3’s of the can of cherry pie filling for this step so there’s not too much red on top.

Randomly placed is fine since the next step is to make the swirls.

For the Swirls – Using a wooden skewer or toothpick, make swirls through the brown color of the brownie batter, the white color of the cream cheese mixture and the red color of the cherry topping.

TIP – Wipe the skewer or toothpick clean with a paper towel after making each swirl so that the colors don’t “bleed” on one another.

Bake in a preheated oven (at 350 degrees F. or according to the directions on the box of brownie mix) until a toothpick inserted in the middle comes out clean (about 52 to 53 minutes if using a metal baking pan).

LET THE BROWNIES COOL COMPLETELY BEFORE CUTTING THEM.

Once cooled, cut the brownies into the desired servings.

Serve as is, in cut squares or rectangles, or serve on a plate topped with more cherry topping.

If there are any leftovers…store the brownies in the refrigerator.

For the Cherry Topping when Served (optional):

As an option…

…top the brownies with…

…a spoonful or two of cherry topping (or more if preferred).

Thank you so much for stopping by CCC!

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