When the cherry season starts with locally grown cherries at the markets there is only one way to celebrate this event: baking some Chocolate Cheesecake Brownies with Cherries. Loads of chocolate, a creamy cheesecake mixture plus some fresh cherries – a brilliant combination! Add a little dollop of whipped cream on top and you will not hear a word from me for about 10 minutes – well and probably half of the brownies will be gone… but that only happens if you leave me alone ;P
Cheesecake brownies are so good. Basically, everything that involves some form of cheesecake turns out delicious I think. It even gets better when brownies are involved. These two in combination can only be good. With or without cherries, to be honest ;P
Don’t get me wrong – the cherries are a crucial element in the success of these cheesecake brownies here. They are the fruity component that makes everything even better. But you could actually use some raspberries or strawberries and the result would be very similar. Not in flavors but in the overall great combination of chocolate, cheesecake, and fruits/berries ;P This means you can use the berries you like best and adapt the recipe to your liking. Easy peasy and guaranteed delicious ;)
The brownies are super easy to prepare. You can make them sugar-free if you like but I do not recommend it though. The amount of sugar you would have to replace with a sugar substitute (e.g. xylitol) is a bit much here if you want to replace everything. People that are not used to eating cakes and stuff like that, made with sugar replacements, might experience some issues with their stomach when eating something that has a high content of “fake sugar” added.
However, replacing some of the sugar (e.g. the amount from the brownie batter only or half of that) is not a problem. If you want to get rid of some calories – that’s definitely an option. You could also eat a small piece of the brownies only and do some exercises after… there are always options ;P
If you’re in the mood for more brownies, you can definitely check out the following recipes here as well. Loads of chocolate, loads of sugar (some without), and loads of happiness – all in one ;P However, this is just a small selection of the recipes that are now available here on the blog. If you take a look at the category for brownies you will find a lot more…
INGREDIENTS / ZUTATEN
14 oz. (300g) cherries, pitted
2 tbsp. sugar (or xylitol)
1 tbsp. cornstarch
1 tbsp. lemon juice
1 tsp. vanilla extract
3-4 tbsp. water
For the cheesecake topping:
7.5 oz (200g) cream cheese
1/4 cup (60g) sour cream
2 tbsp. sugar (or xylitol)
1 large egg
1 tsp. vanilla extract
For the brownie batter:
1/2 cup (120g) butter, melted
1/2 cup (60g) cocoa powder
1 tsp. espresso powder
3/4 cup (150g) brown sugar (or xylitol)
1 tsp. vanilla extract
1/2 tsp. salt
2 large eggs
1 cup (130g) all-purpose flour
2 tbsp. milk
some whipped cream and fresh cherries for decorations
300g Kirschen, entsteint
2 EL Zucker (oder Xylit)
1 EL Speisestärke
1 EL Zitronensaft
1 TL Vanille Extrakt
3-4 EL Wasser
Für die Käsekuchenschicht:
200g Frischkäse
60g Schmand
2 EL Zucker (oder Xylit)
1 Ei (L)
1 TL Vanille Extrakt
Für den Brownie Teig:
120g Butter, geschmolzen
60g Kakaopulver
1 TL Espresso Pulver
150g brauner Zucker (oder Xylit)
1 TL Vanille Extrakt
1/2 TL Salz
2 Eier (L)
130g Mehl (Type 550)
2 EL Milch
etwas Schlagsahne und frische Kirschen zur Dekoration
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Grease a 9×9 inches (23x23cm) square baking tin lightly and line with baking parchment. Set aside.
3. For the cheesecake topping add the cream cheese, sour cream, and sugar to a bowl and mix until well combined. Add the egg and vanilla extract and mix well. Set aside.
4. Melt the butter and mix with the cocoa powder and espresso powder. Transfer to a large bowl and let cool down a bit. Add the brown sugar, vanilla extract, and salt and mix until well combined. Add the eggs and mix in. Add the flour and the milk and fold in. Pour about 3/4 of the batter into the prepared baking tin and spread evenly to get a smooth layer. Pour the cream cheese mixture on top and spread evenly as well. Use a spoon and place small dollops of the cherry topping all over the cream cheese mixture. Place small dollops of the remaining brownie batter in the spaces between the cherry topping. Use a spoon to swirl the cherry topping, cream cheese mixture, and brownie batter a bit if you like. Bake for 40-45 minutes until the edges are set. Take out of the oven and let cool down completely – at least 2 hours.
5. To serve cut into squares and top with whipped cream and some fresh cherries (optional).
2. Den Ofen auf 175°C (350°F) Ober-/Unterhitze vorheizen. Eine quadratische Backform mit 23x23cm (9×9 inches) leicht einfetten und mit Backpapier auslegen. Zur Seite stellen.
3. Für die Käsekuchenschicht den Frischkäse, mit Schmand und dem Zucker in einer Schüssel verrühren. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Zur Seite stellen.
4. Die Butter für den Brownie Teig schmelzen und mit dem Kakao- und Espressopulver vermischen. In eine große Schüssel geben und etwas abkühlen lassen. Braunen Zucker, Vanille Extrakt und Salz dazugeben und gut verrühren. Die Eier dazugeben und unterrühren. Das Mehl und die Milch hinzufügen und vorsichtig vermischen. Etwa 3/4 des Teigs in die vorbereitete Backform füllen und glatt streichen. Die Frischkäsemischung gleichmäßig darauf verteilen. Mit einem Löffel kleine Kleckse des Kirschkompotts auf der Frischkäsemischung verteilen. Den verbliebenen Brownie Teig ebenfalls in kleinen Klecksen auf dem Brownie verteilen. Mit einem Löffel kann man Frischkäsemischung, Kompott und Teig jetzt noch etwas vermischen bzw. “swirlen” – muss man aber nicht. Den Brownie für 40-45 Minuten backen. Die Ränder sollten fest sein, in der Mitte darf es noch ein wenig “wobbeln”. Aus dem Ofen holen und komplett aubkühlen lassen – mindestens 2 Stunden.
5. Den Brownie zum Servieren in Stücke schneiden und nach Belieben noch mit etwas Schlagsahne und frischen Kirschen dekorieren (optional).
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Here is a version of the recipe you can print easily.
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Cherry Chocolate Cheesecake Brownies
- Prep Time: 00:30
- Cook Time: 00:45
- Total Time: 04:00
- Yield: 9 1x
- Category: Brownies
- Cuisine: America
- Diet: Vegetarian
Description
The perfect combination for a sweet treat – chocolate brownie meets cheesecake and some cherries. So delicious!
Ingredients
For the cherry topping:
14 oz. (300g) cherries, pitted
2 tbsp. sugar (or xylitol)
1 tbsp. cornstarch
1 tbsp. lemon juice
1 tsp. vanilla extract
3–4 tbsp. water
For the cheesecake topping:
7.5 oz (200g) cream cheese
1/4 cup (60g) sour cream
2 tbsp. sugar (or xylitol)
1 large egg
1 tsp. vanilla extract
For the brownie batter:
1/2 cup (120g) butter, melted
1/2 cup (60g) cocoa powder
1 tsp. espresso powder
3/4 cup (150g) brown sugar (or xylitol)
1 tsp. vanilla extract
1/2 tsp. salt
2 large eggs
1 cup (130g) all-purpose flour
2 tbsp. milk
some whipped cream and fresh cherries for decorations
Instructions
1. Start with the cherry topping. Wash and pit the cherries. Add the sugar, cornstarch, lemon juice, vanilla extract, and some of the water to a pot and mix until smooth. Add the pitted cherries and heat up. Let cook over medium-low heat while stirring constantly until the liquid has thickened and the cherries are a bit softer. If the liquid is thickening too much before the cherries are done, add some more water and continue cooking. You want a nice red and thick compote with partially soft cherries. Remove from the heat and let cool down.
2. Preheat the oven to 350°F (175°C). Grease a 9×9 inches (23x23cm) square baking tin lightly and line with baking parchment. Set aside.
3. For the cheesecake topping add the cream cheese, sour cream, and sugar to a bowl and mix until well combined. Add the egg and vanilla extract and mix well. Set aside.
4. Melt the butter and mix with the cocoa powder and espresso powder. Transfer to a large bowl and let cool down a bit. Add the brown sugar, vanilla extract, and salt and mix until well combined. Add the eggs and mix in. Add the flour and the milk and fold in. Pour about 3/4 of the batter into the prepared baking tin and spread evenly to get a smooth layer. Pour the cream cheese mixture on top and spread evenly as well. Use a spoon and place small dollops of the cherry topping all over the cream cheese mixture. Place small dollops of the remaining brownie batter in the spaces between the cherry topping. Use a spoon to swirl the cherry topping, cream cheese mixture, and brownie batter a bit if you like. Bake for 40-45 minutes until the edges are set. Take out of the oven and let cool down completely – at least 2 hours.
5. To serve cut into squares and top with whipped cream and some fresh cherries (optional).
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
