Sour Cherry Cheesecake Brownies Recipes

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
• Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
• Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.

CHERRY CHEESECAKE BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.

CHERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
• Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
• Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
• Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.

FUDGY CHERRY-CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°.
• Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
• Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
• Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
• With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
• Spoon brownie mixture into prepared baking pan.
• Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
• Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
• Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
• After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.
• For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy.
• For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan.
• Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.

SOUR CHERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 325 degrees F.
• Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.
• Make the filling:
• Place the cream cheese, sugar, and sour cream in a medium-size bowl and beat on medium-high speed until blended, 30 seconds.
• Scrape the bowl with a rubber spatula.
• Add the egg yolks and mix until blended, 20 seconds, set aside.
• Prepare the brownie batter:
• Melt the chocolate and butter together inches.
• the top of a double boiler placed over simmering water.
• Remove the chocolate mixture from the heat and let it cool for 5 minutes.
• Place the sugar in a medium-size bowl, and pour in the chocolate mixture.
• Using an electric mixer on medium speed, mix until blended, about 25 seconds,scrape the bowl.
• With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
• Then scrape the bowl and blend until velvety, about 15 seconds.
• Add the flour on low speed and mix for 20 seconds.
• Finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl.
• Pour half of the batter into the prepared pan, and spread it evenly.
• Using a rubber spatula, scoop the cream cheese mixture onto the brownie batter and gently spread it evenly over the surface.
• Distribute the cherries over the filling, and use your fingers to press them down gently into the cream cheese.
• Drop the rest of the batter over the filling by large spoonfuls.
• Then, using a spatula, spread it as gently as possible over the surface (do not worry if the cream cheese shows in places).
• Bake the brownies on the center rack of the oven until a tester inserted in the center comes out clean or with moist crumbs, about 50 minutes.
• Allow the brownies to cool for 30 minutes in the pan.
• Then cut them into 2 1/4-inch squares with a sharp thin knife.
• Refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days.
• After that, layer them in an airtight plastic container, with plastic wrap, parchment, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.
• They are delicious either cold or at room temperature.