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Cherry Cheesecake Brownies

Deliciously rich chocolate brownies swirled with a creamy cheesecake and topped with cherry pie filling, perfect for any gathering or sweet treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings: 15 squares
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cheesecake layer
  • 2 packages cream cheese, softened Use full-fat cream cheese for best texture.
  • ½ cup granulated sugar
  • 1 large egg Room-temp eggs mix more evenly.
  • ½ teaspoon vanilla extract
For the brownie layer
  • 1 cup butter Unsalted butter helps control salt.
  • 6 ounces unsweetened chocolate Good-quality chocolate = better brownies.
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 large eggs
  • 1 ¼ cups all-purpose flour Fold in just until combined to avoid density.
For the topping
  • 1 can cherry pie filling (21 oz)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a 13×9-inch pan with foil; lightly spray the foil with cooking spray.
  2. Beat cream cheese and ½ cup sugar until smooth, add 1 egg and ½ teaspoon vanilla, and beat until creamy and lump-free.
  3. Melt butter and unsweetened chocolate in 30-second intervals in the microwave, stirring until glossy and smooth.
  4. Stir melted chocolate into a bowl with 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon salt; mix in the 4 eggs one at a time.
  5. Fold in the 1 ¼ cups flour just until combined; don’t overmix.
  6. Spread brownie batter evenly in the prepared pan.
Assembly
  1. Spoon cheesecake mixture over the brownie batter in dollops, then drop cherry pie filling across the top.
  2. Use a butter knife to gently swirl the layers for a marbled look.
Baking
  1. Bake for 45-50 minutes until edges are golden and center jiggles slightly; check with a toothpick for moist crumbs.
  2. Cool completely on a rack, then refrigerate for at least 4 hours before slicing.

Notes

Serve warm with ice cream; store covered in the fridge for up to 4 days or freeze for up to 2 months.