Cherry Cheesecake Brownies
Dessert doesn't get more decadent than this Cherry Cheesecake Brownies recipe. Made from scratch, these fudgy brownies are studded with cherry pie filling and creamy cheesecake for a swirl of both in every bite. If you like your brownies layered with flavor, you'll love this simple, small-batch recipe.
Equipment
- 8 x 8 metal baking pan
Ingredients
Brownies
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 tsp vanilla pure
- 2 large eggs room temperature
- 1/2 cup unsweetened cocoa powder 100% cacao
- 1/2 cup all-purpose flour unbleached
- 1/4 tsp sea salt fine
Cheesecake
- 6 ounces full fat cream cheese room temperature
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla pure
Cherry Pie Filling
- 2/3 cup cherry pie filling plus extra if desired
Instructions
Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside.
- In a large bowl, whisk together butter and sugar until combined.
- Add vanilla and eggs, whisking until smooth.
- In a separate bowl, sift together cocoa powder, flour and salt.
- Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Cheesecake
- Beat cream cheese, egg, sugar and vanilla with an electric mixer until smooth and lump free, scraping down the sides of the bowl with a spatula as needed.
Assembly
- Reserve 1/2 cup of brownie batter and set aside. Place remaining brownie batter into prepared baking pan and smooth with a spatula until even.
- Pour cheesecake mixture over the brownie batter in the baking pan.
- Spoon cherry pie filling onto cheesecake mixture in an even distribution.
- Dollop reserved brownie batter onto cheesecake mixture.
- Using a sharp knife, gently swirl together cheesecake, cherry pie filling and brownie batter dollops.
- If desired, top with additional cherries.
- Bake for 30 to 35 minutes. Brownies are done when a tester inserted into the center comes out with a few moist crumbs.
- Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
- Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set.
- Gently remove aluminum foil then cut brownies into squares and serve.
- Store brownies covered in the refrigerator up to 5 days.