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As far as I’m concerned, brownies are the pinnacle of baked goods. When made well (meaning chewy and super chocolatey), no other treat can compete. What’s one of the only things that might be able to improve my all-time favorite dessert? Combining it with cheesecake. And maybe a little cherry pie filling for good measure. If any of these sweet treats rank high in your book, then you are going to love the recipe we have for you today: Cherry Cheesecake Brownies.
While we’re making things easy with pre-made pie filling, we still think homemade brownies are worth the effort! It takes little more than kitchen staples and some good chocolate to create a knockout brownie batter. Next up will be the cheesecake batter.
Per usual, you’ll start with two packages of cream cheese and mix them with sugar, eggs, and vanilla. Easy-peasy. Spread the brownie batter into your greased pan and then scoop the cheesecake batter and cherry filling onto the top. Then it’s time to swirl (I do love a good opportunity to swirl!) giving the dish a beautiful marbled look.
Pop your marbled creation into the oven and start your timer for 50 minutes. There’s a whole lot going on in this treat so they can take a little longer to bake than your typical brownie. Trust us, the results are most definitely worth the wait! For a special occasion or just an everyday indulgence, these brownies are sure to please!
Cherry Cheesecake Brownies
Cheesecake Batter
- 2 8oz packages cream cheese
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Brownie Batter
- 1 cup butter, 2 sticks
- 6 oz unsweetened chocolate
- 1 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 eggs
- 1 1/3 cup flour
- 1 21oz can cherry pie filling
Preparation
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- For the cheesecake batter: In a medium bowl, mix together the cream cheese and sugar until combined. Add the egg and vanilla extract and beat until light and smooth.
- For the brownie batter: Place butter and chocolate in a large microwave-safe bowl and heat in 30 second increments until fully melted, stirring between increments.
- Mix in the sugar, eggs, and vanilla until combined, then add the flour, baking powder, and salt. Stir just until smooth.
- Transfer the brownie batter into your prepared baking dish and spread into an even layer. Scoop the cheesecake batter and pie filling onto the brownie batter and run a knife through the batters to create a marbled look.
- Bake for 50-55 minutes or until the edges begin to brown and the cheesecake only has a slight jiggle. Cool for 4 hours or overnight. Serve room temperature or chilled.
Recipe adapted from Therecipecritic.com