Cherry Cheesecake Swirl Brownies

Cherry Cheesecake Swirl Brownies


Regarding the Brownies:

  1. two melted sticks of butter
  2. Sugar (2 1/4 cups) and four big eggs
  3. One spoonful of vanilla
  4. One quarter cup of cocoa powder
  5. Half a teaspoon of salt
  6. One tsp baking powder
  7. One and a half cups all-purpose flour (I used this gluten-free blend)
  8. One cup chocolate chips, my personal preference

For the cheesecake with cherries:

  1. 8 ounces of softer cream cheese
  2. one-third cup sour cream
  3. half a cup of sugar
  4. one-half teaspoon of vanilla
  5. One egg
  6. Can of cherry pie filling, 21 oz.


  • Preheat the oven to 350o and grease a 9×13-inch pan.
  • In a pot over the stove or the microwave, melt the butter and sugar together until bubbling, whisking occasionally. Let cool for a minimum of five minutes. Blend in the vanilla and eggs until smooth. Mix thoroughly to combine the flour, baking powder, cocoa powder, and salt. Add the chocolate chunks and stir. Fill the pan with the batter.
  • Combine the cream cheese, sour cream, sugar, vanilla, and egg in a another bowl.
  • Using the end of a wooden spoon (or your finger), create approximately five long trenches (long ways) in the batter. Overflowing with the cream cheese mixture, pour it over the trenches. Between each strip, spoon the cherry pie filling.
  • With a knife, cut rows of batter in the opposite direction from the trenches all the way through (or swirl, if you want).
  • Bake for approximately forty minutes. Store in the fridge until you’re ready to serve.

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