Cherry Brownie Cheesecake

I have a confession to make. While I love almost all fruits and veggies, there are just some fruits I CANNOT eat raw. Fruits that have a thin skin covering their flesh. Think blueberries, grapes, and cherries. Unlike Hubby, who can eat blueberries until his hands and mouth are literally blue, I just can’t do it. The texture really grosses me out.

Just because I don’t eat these fruit raw, doesn’t mean I don’t love baking with them. As evidenced by the plethera of blueberry recipes I’ve already posted, I clearly enjoy the flavors these fruits have to offer.

Cherries are a new food for me. Since I don’t eat them raw, and Hubby doesn’t crave them year-round, we just never buy them. On our recent strawberry picking adventure, the farm also had cherry picking available. The cherries looked amazingly juicy and full of flavor. We didn’t end up picking any, but I’ve been seeing tons of cherry recipes popping up on the internet recently.

Then I was at the store and cherries were on sale for a great price. On a whim, I stuck a bag in my cart and brought some home. Hubby was shocked and instantly started snacking on them, claiming he was taste testing them to make sure they were safe for consumption.

Before Hubby ate his way through the whole bag, I set off to find something to make with my impulse buy. There were quite a few recipes out there that caught my eye. I decided to combine this recipe for a Cherry Brownie Cheesecake and this recipe for Roasted Cherry Brownies into one.

I used my Go-To Brownie Recipe for the brownie layer. Instead of using canned cherry pie filling, I used roasted cherries in between the brownie and cheesecake layers, and more on top. I figure if I’m going to heat up the oven to 450 on a hot summer day, I might as well roast a ton of cherries at once.

Hubby and I agreed that this cheesecake was a great way to use up this bag of cherries. We also agreed that I need to buy cherries more often to bake something with them. Roasting fruit gives it a deeper, more sophisticated flavor profile. And who can beat the combination of brownies, cheesecake, and cherry?

Since I don’t have a cherry pitter, I just used a sturdy plastic straw to remove the pits of the cherries. It did take a bit of time to stem, pit, and chop a pound and a half of cherries, but it’s definitely worth it. If you’re in a hurry, you could definitely use brownie mix and store-bought whipped chream instead of making everything from scratch.

One Year Ago: Blueberry Cheesecake Bars and Raspberry Almond Coconut Breakfast Quinoa
Two Years Ago: Blueberry Almond Cake with Lemon Drizzle
Three Years Ago: Chocolate Peanut Butter Cupcakes and Goat Cheese Potato Salad
Four Years Ago: Strawberry Cupcakes with Strawberry Frosting

I am submitting this for this month’s What’s Baking, hosted by Jaida of Sweet Beginnings. This month’s theme is Summer Fruit!

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Roasted Cherry Brownie Cheesecake

Roasting fruit lends itself to a more sophisticated flavor. The combination of roasted cherries, cheesecake, and brownies will surely please anyone you serve this to.

Yield: Serves 12

Ingredients:

For the Roasted Cherries
1.5 lb (~4 cups) cherries, stemmed and pitted
1/4 cup sugar

For the Brownie Layer
1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
2 eggs
3/4 cup flour
1 cup chocolate chips

For the Cheesecake
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs

For the Garnish
4 ounces softened cream cheese
1/2 tsp vanilla
1 cup powdered sugar
1 cup heavy whipping cream
6-10 cherries

Directions:

For the Roasted Cherries
Preheat oven to 450F.

Place pitted, chopped cherries in a small casserole dish or cake pan. Top with sugar and stir. Bake for 15 minutes, stirring every 5 minutes.

Remove from oven and set to 350F.

For the Brownie Layer
While the cherries are roasting, prepare the brownie batter. Grease a 9" springform pan with baking spray.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spread into a prepared pan and bake 10-12 minutes or until brownie is just set, but not completely done.

For the Cheesecake
While the brownies are baking, in a large bowl, beat cream cheese and sugar on medium speed until well combined and smooth.

Add in the eggs on low speed and set the mixture aside.

Carefully spoon (1 cup) of the roasted cherries into the center of brownie, leave a 2-inch brownie border along sides of pan. Place remaining roasted cherries in a covered dish and refrigerate until ready to serve.

Gently scoop the cream cheese mixture over surface; carefully spread to edges of pan. Bake for 35-40 minutes or until center is set, but jiggles when the pan is lightly tapped.

Leaving the cheesecake in the oven, turn off oven and crack oven door. Allow to come to room temperature. This will take about an hour.

Cover and chill at least 4 hours before serving.

For the Garnish
Spoon the remaining roasted cherries on top of the cheesecake.

Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth.

Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).

Pipe onto cheesecake and place one cherry on each swirl of whipped cream.

Recipe inspired by Tidy Mom, Brownie recipe from My Go-To Brownie Recipe, Roasted Cherries from Pastry Affair, Cream Cheese Whipped Cream from me

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31 Responses to “Raspberry Curd and an Interesting Twist on a Breakfast Sandwich”

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    Sunshine — April 21, 2010 at 12:16 pm

    Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.

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    yumventures — April 21, 2010 at 1:20 pm

    I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam πŸ™‚

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    Katie — April 21, 2010 at 1:22 pm

    Jen, that curd looks just wonderful! I LOVE raspberry!

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    hannah! — April 21, 2010 at 1:31 pm

    it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison πŸ˜› no offense, people!

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    Pam — April 21, 2010 at 2:07 pm

    Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.

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    Sarah — April 21, 2010 at 2:21 pm

    You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.

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    Bridget — April 21, 2010 at 2:56 pm

    Ooh, raspberry curd sounds fantastic.

    Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.

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    mrs. c — April 21, 2010 at 5:26 pm

    i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!

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    Joanne — April 21, 2010 at 6:13 pm

    I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.

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    Kelly — April 21, 2010 at 11:47 pm

    Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!

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    Kerstin — April 22, 2010 at 4:11 am

    I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.

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    Elina — April 22, 2010 at 1:30 pm

    I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious πŸ™‚

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    Sook — April 22, 2010 at 7:38 pm

    Oh wow, the curd looks so beautiful! The consistency looks perfect!

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    Kimberly Alexandra — April 22, 2010 at 8:01 pm

    Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.

    πŸ™‚ Kimberly @ Poor Girl Eats Well

    PS – that curd is simply gorgeous!

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    smellslikehome — April 22, 2010 at 10:21 pm

    ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!

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    ABowlOfMush — April 22, 2010 at 10:29 pm

    Wow that is the most beautiful thing I’ve ever seen!

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    whisk-kid — April 23, 2010 at 4:12 am

    This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!

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    A Cup Full of Cake — April 23, 2010 at 5:23 am

    I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
    Shanna
    http://acupfullofcake.blogspot.com/

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    ButterYum — April 23, 2010 at 12:38 pm

    I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!

    I’m surprised your curd didn’t thicken after being chilled.

    Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.

    πŸ™‚
    ButterYum

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    NikiTheo — April 23, 2010 at 1:06 pm

    (1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
    (2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
    (3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
    So you are in good company my dear!

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    Jen — April 23, 2010 at 1:32 pm

    I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.

    I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.

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    doreeen sia — April 23, 2010 at 2:29 pm

    This comment has been removed by the author.

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    A Cup Full of Cake — April 28, 2010 at 7:58 pm

    Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
    Shanna
    http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html

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    Joudie's Mood Food — August 7, 2010 at 9:40 pm

    This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..

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    Kelly — March 17, 2013 at 9:20 pm

    I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it πŸ™‚

    • beantownbaker — March 18th, 2013 @ 8:18 am

      Thanks for the pin! I hope you try it some time.

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    Courtney — March 29, 2013 at 6:28 pm

    Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!

    • beantownbaker — April 1st, 2013 @ 8:36 am

      I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.

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    Nicole — May 10, 2014 at 12:41 pm

    I have been searching for a recipe just like this for a cake filling! Thank you so much πŸ™‚

    • beantownbaker — May 12th, 2014 @ 4:55 pm

      Glad to help! I hope you enjoy it πŸ™‚

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    Stacey — May 19, 2016 at 3:05 pm

    Is it possible to make this without the added sugar? I’m trying to find recipes that are good for a cancer diet. Thanks

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