Kiri Brownies Cherry Cheesecake
Discover the Art of Irresistible Dishes.
Explore this indulging cheesecake:
Ingredients:
Brownies layer
• 1 cup unsalted butter (melted)
• 2 cups granulated sugar
• 1 cup cocoa powder
• 1/2 tsp. salt
• 3 large eggs, room temperature
• 1 cup flour
Cheesecake layer
• 5 Kiri Cooking Blocks or 56 Kiri Square Portions , softened
• ¾ cup caster sugar
• 1 tsp. vanilla extract
• 1 cup sour cream
• 1/3 tbsp. cornstarch
• 5 large eggs
• Cherry pie filling for serving
Instructions:
Make the Brownies:
1. Preheat the oven to 180 degrees.
2. Line a 9x13 inch baking pan with aluminum foil and lightly spray it with cooking spray.
3. In a large bowl mix together butter, sugar, cocoa powder and salt.
4. Stir in the vanilla extract and eggs, then gently fold in the flour.
5. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is just set, but still shiny. Then remove from the oven.
Make the Cheesecake:
1. While baking the brownies, prepare the cheesecake layer by beating together the KIRI cheese and sugar with an electric mixer until soft.
2. Mix in the sour cream, vanilla & cornstarch.
3. With the mixer on low speed, carefully beat in the eggs until just combined.
4. Spoon the batter over the top of the baked brownie layer, and spread evenly.
5. Place in the preheated oven and bake for 30-35 minutes or until the top is just set and has a slight wobble in the middle of the pan.
6. Turn off the oven, open the door and cool in the oven for 30 minutes.
7. Take the cheesecake out of the oven and cool until it reaches room temperature.
8. Wrap the pan with cling film and chill in the fridge for at least 4 hours or overnight.
9. Cut into slices and top with cherry pie filling before serving.
Cheesecake Brownies #Shorts
My Cheesecake Brownies recipe is made with a quick and easy, fudgy, chocolate-chip-studded brownie layer and is topped off with a thick layer of real, rich cheesecake!
Recipe:
Ingredients
Brownies:
12 Tablespoons unsalted butter, cut into 12 pieces (170g)
4 oz semisweet or dark chocolate baking bar¹, coarsely chopped (113g)
½ cup natural unsweetened cocoa powder (50g)
½ teaspoon instant coffee (optional, see note)
1 cup granulated sugar (200g)
½ cup light brown sugar firmly packed (100g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g), optional
Cheesecake:
16 oz cream cheese, softened, use brick-style full-fat cream cheese only (453g)
½ cup granulated sugar
¼ cup full-fat sour cream (65g)
2 large eggs, lightly beaten
½ teaspoon vanilla extract
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Instructions
Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
Add sugars and stir well.
Add eggs and vanilla extract and stir very well.
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake layer
Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
Stir in sour cream.
Add eggs and vanilla extract and stir until combined.
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.
Notes
¹Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
Instant coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
Chocolate brownie swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.
Cheesecake Brownies Recipe | How to Make Cream Cheese Brownies
These cheesecake brownies are the perfect combination of two of the most popular desserts. At the bottom a layer of rich brownie, at the top a layer of delicious cheesecake and on top a touch of brownie swirls. If you like fudgy brownies and you like cheesecake you are going to love these cheesecake brownies. Follow this easy recipe to learn how to make this impressive dessert.
Full written recipe:
More dessert recipes you may like:
Oreo Cheesecake Bars:
Chocolate Cheesecake:
Date Oatmeal Squares:
Apple Oatmeal Cake:
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Ingredients:
For the brownie:
6oz (170g) Dark chocolate
1/2 cup (100g) White sugar
1/3 cup (67g) Brown sugar
2/3 cup (155g) Butter
1/4 cup (30g) Cocoa powder
3/4 cup (95g) Flour
1 teaspoon Baking powder
2 Eggs
1 egg yolk
1/4 teaspoon Salt
For the cheesecake:
1 cup (225g) Cream cheese, room temperature
1 Egg
1 teaspoon Vanilla extract
1/4 cup (50g) Sugar
Directions:
1. Preheat oven to 350F (180C). line a 8-inch (20cm) square baking pan with parchment paper. Set aside.
2. Place chopped chocolate and butter in a large heat proof bowl. Set the bowl over a double boiler and melt completely. Add both sugars and stir. Allow to cool slightly.
3. In a separate bowl sift flour, cocoa powder, baking powder and salt.
4. To the chocolate mixture add eggs, one at the time and whisk until combined.
5. Add flour mixture to the chocolate mixture and stir until combined.
6. Pour the batter into prepared pan and spread evenly. Reserve 1/2 cup for later.
7. In a bowl whisk cream cheese, sugar, egg and vanilla extract.
8. Pour cream cheese mixture over the brownie layer. Take your reserved ½ cup brownie batter and drop over cheesecake. Use a knife to gently swirl the filling, creating a marbled effect.
9. Bake for 25-30 minutes, until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
10. Let cool completely, cut into squares and serve.
Notes:
• You also can melt chocolate and butter in the microwave in a 20 second pulses.
• To make the brownie batter more “swirlble” add 2 tablespoons of hot water to the remaining batter and stir until combined and smooth, then drop over the cheesecake.
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Cherry Cheesecake Brownies - the BEST Brownies! | The Recipe Rebel
These Cherry Cheesecake Brownies start with fudgy homemade brownies, and are filled with cheesecake and cherry pie filling.
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Brownies:
1 cup butter melted, cooled slightly
2 1/2 cups granulated sugar 500g
1 tbsp vanilla
4 eggs
1 1/2 cups whole wheat flour (or sub all-purpose) 190g
1 cup cocoa 95g
1/2 tsp salt
Cherry Cheesecake filling
1 8 oz package cream cheese
1 egg
1 tsp vanilla
1/3 cup sugar
1/2 can cherry pie filling
INSTRUCTIONS:
Line a 9x13 pan with tin foil or parchment and spray with cooking spray -- this makes for easy clean up. Preheat the oven to 350 degrees F.
BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
Add flour, cocoa and salt and stir until combined. Batter will be thick.
Spread half (or just over half) of the batter into the bottom of the pan.
Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
Drop spoonfuls of remaining brownie batter on top of the pie filling. You won't be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them -- this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn't wait, so I didn't!
cherry cheesecake brownies Something Vegan
RECIPE
3/4 cup organic sugar
1/2 cup water
1/3 cup neutral oil
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 cup vegan chocolate chips, melted
1/3 cup unsweetened cocoa powder (I used half black cocoa powder, and half regular)
1 tsp. baking powder
1/2 tsp. salt
8 oz. plain vegan cream cheese
1/4 cup organic sugar
2 Tbsp. non-dairy milk
1/4 tsp. vanilla extract
1 1/4 cup vegan cherry pie filling
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, water, oil, and vanilla. Stir well. Add flour, melted chocolate, cocoa powder, baking powder, and salt. Stir until smooth, and set to the side. To another bowl, add vegan cream cheese, sugar, non-dairy milk, and vanilla. Stir until smooth. Pour the brownie batter into a greased 9x9-inch baking pan, and spread evenly. Top with the cream cheese mixture, and spread smooth. Spoon cherry pie filling on top. Swirl the cream cheese and cherries together. Bake 40-45 minutes (the topping will still be a little jiggly, but a toothpick should come out without brownie on it). Let it cool completely before slicing—several hours.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram:
Email: somethingvegan@gmail.com
#somethingvegan #vegan
Eggless Chocolate Cherry Cheesecake Swirl Brownies - Recipe Magik
Eggless Chocolate Cherry Cheesecake Swirl Brownies - Creamy, fudgy, chocolaty brownies with the perfect bite of sweet cherries.
#eggless_chocolate_brownies #chocolate_brownies #easy_brownie_recipe
#brownies #recipemagik
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MUSIC -
How to make Eggless Chocolate Cherry Cheesecake Swirl Brownies
Course: Dessert
Cuisine: American
Prep Time: 20m
Cook Time: 31m
Servings: 16 pieces
Author: Anjali
Ingredients:
- ¼ Cup Butter I have used salted butter
- ½ Cup Melted Dark Chocolate
- ⅔ Cup Brown Sugar
- ¼ Tsp Salt Only if you are using Unsalted Butter
- ¼ Cup Plain Yogurt use the thick part
- ½ Tsp Pure Vanilla Extract
- ¼ Tsp Baking Soda
- ¼ Cup Cocoa Powder
- 1 Cup All-Purpose Flour
- ¼ Cup Cherry
- ¼ Cup Semi-Sweet Chocolate Chips
Cheesecake Filling
- 8 Oz Cream Cheese 250gm
- 2 Tbsp Granulated Sugar
- 1 Tsp Pure Vanilla Extract
1) In a large bowl mix melted butter and melted dark chocolate mix well. Into that add brown sugar, thick Yogurt, and pure vanilla extract. Mix well. Do not over mix.
2) In the same bowl sieve All-Purpose Flour, Cocoa Powder, and Baking Soda. Mix them with a balloon whisk and sieve it into your bowl containing the wet ingredients. Fold in the wet ingredients with dry ingredients until well combined with a spatula.
3) Add pitted cherries and mix until combines. Do not over mix.
4) In another clean and dry medium-sized bowl take cream cheese, granulated sugar. Mix with an electric mixer or stand mixer fitted with a paddle attachment at medium to high speed for 3 minutes. Next, add 1 teaspoon vanilla and beat for an additional 1 minute.
5) In a 9x9 inch square baking dish lined with parchment paper pour the chocolate cherry brownie batter. Save some to swirl later. Sprinkle Chocolate chips and cherries on it. Even it out using offset spatula. Add a spoonful of the cheesecake batter in even rows on the brownie mix and a spoonful of the leftover brownie batter in between each cheesecake drop. Use the top of a knife or a skewer or a toothpick and drag it back and forth to create the swirl. If you do it too much then the marbelized look will become blurred.
6) Bake at 350F or 180C for 30-35 minutes. Insert a toothpick in the center of the brownie. If it comes out wet then it's not baked. If it comes out with few moist crumbs then its perfectly done. And, if it comes out dry then it's overdone. Allow it too cool over a cooling rack. Then cut into square brownie pieces using a plastic knife. Enjoy Cherry Chocolate ice cream.
calories 300