Print

Cherry Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Delight in the rich combination of luscious cherry pie filling, creamy cheesecake topping, and fudgy chocolate brownies in this irresistible Cherry Cheesecake Brownies recipe. Perfect for dessert lovers who enjoy a blend of textures and flavors, this treat features a marbled design and a cooling period to set the cheesecake for the perfect slice every time.

Ingredients

Scale

Cheesecake Topping

  • 2 packages cream cheese (8 ounces each)
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Brownies

  • 1 cup butter
  • 6 ounces unsweetened chocolate
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups all-purpose flour

Topping

  • 1 can Lucky Leaf® Cherry Pie Filling (21 ounces)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Line a 13×9 inch baking pan with foil and lightly spray it with cooking spray to prevent sticking. Set the pan aside for later use.
  2. Make the Cheesecake Topping: In a mixing bowl, beat together the cream cheese and 1/2 cup sugar until the mixture becomes smooth and creamy. Add in the large egg and 1/2 teaspoon vanilla extract, then continue beating until fully incorporated and smooth. Set aside.
  3. Melt Chocolate and Butter: In a microwave-safe bowl, melt 1 cup of butter and 6 ounces of unsweetened chocolate in 30-second increments, stirring in between, until the mixture is completely melted and smooth.
  4. Prepare Brownie Batter: Stir the 2 cups sugar, 1 teaspoon vanilla extract, and 1 teaspoon salt into the melted chocolate and butter mixture. Add the 4 large eggs, one at a time, mixing well after each addition. Finally, fold in the 1 1/4 cups of all-purpose flour until just combined.
  5. Assemble the Layers: Spread the brownie batter evenly into the bottom of the prepared pan. Spoon dollops of the cheesecake mixture on top of the brownie layer. Then, spoon the cherry pie filling over the cheesecake mixture. Using a knife, gently swirl the mixtures together to create a marbled effect across the surface.
  6. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. The cheesecake topping should start to turn a light brown at the edges, and the center will still jiggle slightly when you gently shake the pan.
  7. Cool and Chill: Remove the pan from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the brownies for at least 4 hours to allow the cheesecake to set firmly. After chilling, cut into squares and serve.

Notes

  • Be careful not to overmix the batter once flour is added to avoid dense brownies.
  • The cheesecake center will still jiggle slightly when done; this ensures a creamy texture once cooled.
  • If you prefer a stronger cherry flavor, you can add additional cherry pie filling on top before serving.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • For easier cleanup, lift brownies out using the foil lining.

Keywords: Cherry Cheesecake Brownies, Chocolate Brownies, Dessert, Cherry Pie Filling, Cream Cheese Topping, Fudgy Brownies

Find it online: https://platedbyemma.com/cherry-cheesecake-brownies-recipe/