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functional image small batch cherry cheesecake brownies slices with a bite missing
Heather Wolf

Cherry Cheesecake Brownies

5 from 2 votes
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill 3 hours
Total Time 3 hours 45 minutes
Servings: 9
Course: Brownies and Blondies
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 8 x 8 metal baking pan

Method
 

Brownies
  1. Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside.
  2. In a large bowl, whisk together butter and sugar until combined.
  3. Add vanilla and eggs, whisking until smooth.
  4. In a separate bowl, sift together cocoa powder, flour and salt.
  5. Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Cheesecake
  1. 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
  1. 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.
  2. Pour cheesecake mixture over the brownie batter in the baking pan.
  3. Spoon cherry pie filling onto cheesecake mixture in an even distribution.
  4. Dollop reserved brownie batter onto cheesecake mixture.
  5. Using a sharp knife, gently swirl together cheesecake, cherry pie filling and brownie batter dollops.
  6. If desired, top with additional cherries.
  7. Bake for 30 to 35 minutes. Brownies are done when a tester inserted into the center comes out with a few moist crumbs.
  8. Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
  9. Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set.
  10. Gently remove aluminum foil then cut brownies into squares and serve.
  11. Store brownies covered in the refrigerator up to 5 days.