Cherry Cheesecake Brownies Recipe
Introduction
Cherry cheesecake brownies combine the rich, fudgy texture of traditional brownies with a creamy cheesecake layer and a sweet cherry topping. This marbled dessert is as beautiful as it is delicious, perfect for gatherings or a special treat at home.
Ingredients
- 2 packages cream cheese (8 ounces each)
- 1/2 cup sugar (for cheesecake topping)
- 1 large egg (for cheesecake topping)
- 1/2 teaspoon vanilla extract (for cheesecake topping)
- 1 cup butter
- 6 ounces unsweetened chocolate
- 2 cups sugar (for brownie batter)
- 1 teaspoon vanilla extract (for brownie batter)
- 1 teaspoon salt
- 4 large eggs (for brownie batter)
- 1 1/4 cups all-purpose flour
- 1 can (21 ounces) Lucky Leaf® Cherry Pie Filling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 13×9 inch baking pan with foil and lightly spray it with cooking spray. Set aside.
- Step 2: To prepare the cheesecake topping, beat the cream cheese and 1/2 cup sugar together until smooth. Add 1 large egg and 1/2 teaspoon vanilla extract, then continue beating until fully combined and creamy.
- Step 3: In a microwave-safe bowl, melt the butter and unsweetened chocolate together in 30-second intervals, stirring each time, until smooth and fully combined.
- Step 4: Stir the 2 cups sugar, 1 teaspoon vanilla extract, and 1 teaspoon salt into the melted chocolate mixture. Add the 4 large eggs one at a time, mixing well after each addition.
- Step 5: Gradually fold in the flour, mixing just until incorporated. Avoid overmixing to keep the brownies tender.
- Step 6: Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of the cheesecake mixture over the brownie layer, then scatter spoonfuls of cherry pie filling on top.
- Step 7: Use a knife to swirl the cheesecake and cherry layers into the brownie batter, creating a marbled effect.
- Step 8: Bake for 45 to 50 minutes, or until the edges of the cheesecake start to turn lightly brown. The center should still jiggle slightly when the pan is gently shaken.
- Step 9: Allow the brownies to cool completely in the pan, then chill in the refrigerator for at least 4 hours before cutting and serving.
Tips & Variations
- For a different fruit twist, substitute the cherry pie filling with raspberry or blueberry pie filling.
- Use room temperature cream cheese for easier mixing and a smoother topping.
- To prevent the foil from sticking to the brownies, let them cool completely before removing them from the pan.
- Try adding a handful of chopped nuts or white chocolate chips to the brownie batter for extra texture and flavor.
Storage
Store leftover brownies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese and cherry topping, refrigeration is necessary. To reheat, let brownies come to room temperature or warm gently in the microwave for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pie filling instead of Lucky Leaf® brand?
Yes, any cherry pie filling will work well in this recipe. Choose your favorite brand or homemade filling for best results.
Why does the cheesecake layer jiggle after baking?
The slight jiggle means the cheesecake center is just set and will firm up as it cools. Avoid overbaking to keep the topping creamy.
PrintCherry Cheesecake Brownies Recipe
Delight in these decadent Cherry Cheesecake Brownies, combining rich chocolate brownie layers with creamy cheesecake and sweet cherry pie filling, creating a luscious marbled dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Topping
- 2 packages cream cheese (8 ounces each)
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Brownie Base
- 1 cup butter
- 6 ounces unsweetened chocolate
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cups flour
Topping
- 1 can Lucky Leaf® Cherry Pie Filling (21 ounces)
Instructions
- Prep: Heat the oven to 350°F (175°C). Line a 13×9 inch baking pan with foil and lightly spray with cooking spray. Set aside.
- Make the Cheesecake Topping: In a mixing bowl, beat together the two packages of cream cheese and 1/2 cup sugar until smooth. Add in 1 large egg and 1/2 teaspoon vanilla and beat until the mixture is smooth and creamy.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt 1 cup of butter and 6 ounces of unsweetened chocolate in 30-second intervals, stirring between each until fully melted and smooth.
- Prepare the Brownie Batter: Stir 2 cups sugar, 1 teaspoon vanilla extract, and 1 teaspoon salt into the melted chocolate mixture. Add 4 large eggs and 1 1/4 cups flour, mixing thoroughly until just combined.
- Assemble the Layers: Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of the cheesecake mixture over the brownie layer, then spoon the cherry pie filling over the cheesecake. Using a knife, gently swirl the layers together to create a marbled effect.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the edges of the cheesecake topping start to turn lightly brown and the center jiggles slightly when shaken.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then refrigerate for at least 4 hours before slicing and serving. This chilling step helps the layers set for clean cuts.
Notes
- Use room temperature cream cheese for easier mixing.
- Do not overbake; the cheesecake center should still jiggle slightly when done.
- Chilling the brownies overnight enhances flavor and makes cutting easier.
- The marbling effect can be intensified by swirling the knife more thoroughly, but avoid overmixing to preserve distinct layers.
- Substitute cherry pie filling with other fruit fillings like blueberry or raspberry for variation.
Keywords: cherry cheesecake brownies, chocolate brownies, cherry pie filling dessert, marbled cheesecake brownies, rich chocolate dessert
