Cherry Chocolate Brownie Cheesecake
Indulge in the ultimate dessert decadence with this Cherry Chocolate Brownie Cheesecake, a layered masterpiece that combines rich, fudgy brownie, velvety cheesecake, and a luscious cherry topping. Perfectly balanced with semi-sweet chocolate and tangy cream cheese, this dessert is baked in a single pan for seamless perfection. The partially baked brownie base gives way to a creamy cheesecake layer, all crowned with vibrant cherry pie filling for a burst of fruity sweetness in every bite. With just 30 minutes of prep time, this show-stopping treat is ideal for celebrations or any occasion where indulgence is the order of the day. Whether you’re a chocolate lover, cheesecake enthusiast, or cherry dessert fan, this recipe will quickly become a favorite! Keywords: cherry chocolate brownie cheesecake, cheesecake recipe, layered dessert, chocolate and cherry dessert, easy brownie cheesecake.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 450 grams cream cheese, softened
- 100 grams powdered sugar
- 60 grams sour cream
- 400 grams cherry pie filling
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a microwave-safe bowl, melt the butter and chocolate chips in 30-second increments, stirring between each until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar until well combined.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined.
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20 minutes, then remove and set aside.
For the cheesecake layer, beat the cream cheese and powdered sugar together until smooth and creamy. Add the sour cream and mix until well combined.
Spread the cheesecake mixture evenly over the partially baked brownie base.
Return the pan to the oven and bake for another 40 minutes or until the cheesecake layer is set but slightly jiggly in the center.
Let the cheesecake cool to room temperature, then chill it in the refrigerator for at least 4 hours or overnight.
Once chilled, spread the cherry pie filling evenly over the top of the cheesecake.
Carefully remove the cheesecake from the springform pan, slice into portions, and serve.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 61.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
