Whenever cherry season is upon us there is only one question to answer – what will we do first with these little red fellas? If you just snack on them, they are gone in an instant ;P That’s why we normally do something like a compote first. This can be used in various bakes and desserts. This year I decided to make these delicious Cherry Cheesecake Brownies as my first seasonal bake with cherries. It’s basically just another way to use cherry compote in a bake ;P
You can really do a lot with cherries – everything from desserts to cakes and pies, but also savory dishes are great with cherries. I love to use cherries a lot in my bakes. If you haven’t tried my San Sebastián Cheesecake with Cherries yet, you’re really missing out! Cheesecake and cherries are in general a great combination. You can use them inside a cake or just as a topping. Looking at a rich NY Cheesecake with cherry compote running down so slowly on the sides…. simply ingenious. You could also call it »food porn« ;P
The combination of the cherries and cheesecake layer is a winner here – made even better by the supporting brownie layer underneath ;) Without the brownie base, you would not call it Cherry Cheesecake Brownies, right? ;P
Anyway. The preparation of this bake is really simple and easy. The batter for the brownies is done in no time, as well as the cream cheese mix for the second layer. The cherry compote is equally easy to prepare but if you want to save some time you could actually use ready-made cherry compote from the supermarket. I always use a recipe I created to make Cherry Pie Filling because it’s so easy to make. But feel free to use whatever you want or have at hand ;)
One last tip – cutting the brownies can be quite messy because of the cherry compote on top. I recommend cutting the brownies on your workspace and not on a table with a white tablecloth… just to be safe ;P
INGREDIENTS / ZUTATEN
(9 brownies)
For the cream cheese topping:
7 oz. (400g) cream cheese, at room temperature
1/4 cup (50g) sugar (or xylitol)
1 medium egg
1/2 tsp. vanilla extract
For the brownie batter:
3.5 oz. (100g) butter
4.2 oz. (120g) semi-sweet chocolate, chopped
1/2 cup (100g) sugar (or xylitol)
1/2 cup (100g) brown sugar (or more xylitol)
1/2 tsp. salt
1 tsp. vanilla extract
3 large eggs
1 cup (130g) all-purpose flour
14 oz. (400g) cherry pie filling or cherry compote (optional, plus some more)
(9 Brownies)
Für den Frischkäsebelag:
400g Frischkäse, Zimmertemperatur
50g Zucker (oder Xylit)
1 Ei (M)
1/2 TL Vanille Extrakt
Für den Brownie Teig:
100g Butter
120g Zartbitterschokolade, grob gehackt
100g Zucker (oder Xylit)
100g brauner Zucker (oder mehr Xylit)
1/2 TL Salz
1 TL Vanille Extrakt
3 Eier (L)
130g Mehl (Type 550)
400g Kirschkuchenfüllung oder Kirschgrütze (optional, plus etwas mehr)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a 9×9 (23x23cm) inches square baking pan with baking parchment, grease lightly, and set aside.
2. For the cream cheese topping mix cream cheese, sugar, egg, and vanilla extract until well combined. Set aside.
3. Add butter and chopped chocolate for the brownie batter to a microwave-safe bowl and melt in the microwave. Mix until you get a smooth chocolate sauce. Let it cool down a moment if hot. Add both sugars, salt, and vanilla extract and mix until well combined. Next, add the eggs and mix in. Add the flour and fold in. Pour the chocolate batter into the prepared baking pan and spread evenly. Pour the cream cheese mixture (carefully) on top of the batter. Spoon the cherry pie filling or compote all over the cream cheese mixture and bake the brownies for about 45-55 minutes. With my oven, the brownies are usually perfect around the 50-minute mark. The cheesecake layer should have gotten some color around the edges but in the center, it can still wobble a bit if you tap the baking pan.
4. Take out of the oven and let cool down for about 30 minutes. Spread some more cherry pie filling/compote on the brownies if you like (it’s optional) and let them cool down and firm up for at least 2 more hours or overnight (maybe even some time in the fridge) before cutting and serving.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine quadratische 23x23cm Backform mit Backpapier auslegen, leicht einfetten und zur Seite stellen.
2. Für den Frischkäsebelag den Frischkäse mit Zucker (oder Xylit), Ei und Vanille Extrakt glatt rühren. Zur Seite stellen.
3. Butter und gehackte Schokolade für den Teig in eine mikrowellengeeignete Schüssel geben und in der Mikrowelle schmelzen, bis eine glatte Schokoladensauce entsteht – falls die Sauce heiß ist, etwas abkühlen lassen. Beide Zuckersorten, Salz und Vanille Extrakt hinzugeben und gut verrühren. Die Eier dazugeben und unterrühren. Das Mehl zur Schüssel dazugeben und unterheben. Den Teig in die vorbereitete Backform füllen und gleichmäßig verteilen. Die Frischkäsemischung vorsichtig auf den Teig gießen. Die Kirschkuchenfüllung bzw. Grütze mit einem Löffel gleichmäßig auf den Frischkäse löffeln/verteilen. Brownies für etwa 45-55 Minuten backen. Die Frischkäsemasse sollte an den Rändern etwas Farbe bekommen haben, darf in der Mitte aber noch etwa wackeln, wenn man an der Form rüttelt. Bei mir ist das i.d.R. bei etwa 50 Minuten der Fall.
4. Brownies aus dem Ofen holen und etwa 30 Minuten abkühlen lassen. Wer mag, kann jetzt noch etwas mehr Kirschkuchenfüllung/Kompott auf den Brownies verteilen (optional). Vor dem Anschneiden und Servieren sollte man die Brownies aber noch einmal mindestens 2 Stunden (oder über Nacht) abkühlen und fester werden lassen – ggf. auch eine Zeit lang im Kühlschrank.
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Here is a version of the recipe you can print easily.
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Cherry Cheesecake Brownies
- Prep Time: 00:10
- Cook Time: 00:50
- Total Time: 04:00
- Yield: 9 1x
- Category: Brownies
- Cuisine: International
- Diet: Vegetarian
Description
These Cherry Cheesecake Brownies are a mix of a lot of good things – brownies, cheesecake, and cherry pie filling. What’s not to love?! ;)
Ingredients
For the cream cheese topping:
7 oz. (400g) cream cheese, at room temperature
1/4 cup (50g) sugar (or xylitol)
1 medium egg
1/2 tsp. vanilla extract
For the brownie batter:
3.5 oz. (100g) butter
4.2 oz. (120g) semi-sweet chocolate, chopped
1/2 cup (100g) sugar (or xylitol)
1/2 cup (100g) brown sugar (or more xylitol)
1/2 tsp. salt
1 tsp. vanilla extract
3 large eggs
1 cup (130g) all-purpose flour
14 oz. (400g) cherry pie filling or cherry compote (optional, plus some more)
Instructions
1. Preheat the oven to 350°F (180°C). Line a 9×9 (23x23cm) inches square baking pan with baking parchment, grease lightly, and set aside.
2. For the cream cheese topping mix cream cheese, sugar, egg, and vanilla extract until well combined. Set aside.
3. Add butter and chopped chocolate for the brownie batter to a microwave-safe bowl and melt in the microwave. Mix until you get a smooth chocolate sauce. Let it cool down a moment if hot. Add both sugars, salt, and vanilla extract and mix until well combined. Next, add the eggs and mix in. Add the flour and fold in. Pour the chocolate batter into the prepared baking pan and spread evenly. Pour the cream cheese mixture (carefully) on top of the batter. Spoon the cherry pie filling or compote all over the cream cheese mixture and bake the brownies for about 45-55 minutes. With my oven, the brownies are usually perfect around the 50-minute mark. The cheesecake layer should have gotten some color around the edges but in the center, it can still wobble a bit if you tap the baking pan.
4. Take out of the oven and let cool down for about 30 minutes. Spread some more cherry pie filling/compote on the brownies if you like (it’s optional) and let them cool down and firm up for at least 2 more hours or overnight (maybe even some time in the fridge) before cutting and serving.
Notes
Enjoy baking!
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