Cherry Cheesecake Brownies
Cherry Cheesecake Brownies have a fudge brownie base and are baked with a creamy cheesecake mixture marbled with cherry pie filling on top. A decadent dessert elevated with sweet swirl.
Servings: 12 (3x3 inch) pieces
Calories: 386kcal
Ingredients
- 18 ounces (18.3-ounce) family-size brownie mix (I used Duncan Hines Chewy Fudge)
- 3 eggs
- ½ cup vegetable oil
- ¼ cup water room temperature
- 1½ cups (about ¾ of a 21-ounce) can cherry pie filling (Comstock Original Cherry)
- 8 ounce cream cheese room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream cold
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350°F. Line a 9x13 baking pan with a piece of parchment paper (allowing the sides to hang over to easily remove the brownies once baked and cooled). Set aside.
- In a large mixing bowl, stir together the brownie mix, eggs, oil and water until smooth and completely combined. Do not overmix. Pour the batter into the prepared baking pan into an even layer.18 ounces (18.3-ounce) family-size brownie mix, 3 eggs, ½ cup vegetable oil, ¼ cup water
- In a medium-sized mixing bowl, using a handheld mixer on low, cream together the cream cheese and powdered sugar for 1-2 minutes or until smooth.8 ounce cream cheese, ¾ cup powdered sugar
- Add the vanilla extract, heavy cream and all-purpose flour to the cream cheese mixture and continue to cream together for another 1-2 minutes.½ teaspoon vanilla extract, ¼ cup heavy cream, 1 tablespoon all-purpose flour
- Evenly dollop heaping spoonfuls of the cream cheese mixture randomly onto the brownie batter. Make sure to leave space between cream cheese dollops for the cherry pie filling.1½ cups (about ¾ of a 21-ounce) can cherry pie filling
- Using the cherry pie filling, repeat step 5 and evenly dollop onto the brownie batter in between the cream cheese. You should still see some of the brownie batter also.
- Using a butter knife, gently make swirls of the cream cheese mixture and the cherry pie filling. Make sure not to dip too deeply into the brownie batter layer. You want your cream cheese and cherry pie filling to remain as a top layer to these cherry cheesecake brownies.
- Bake for 45-55 minutes or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out almost clean (you should not see raw batter). Do not overbake.
- Cool your cherry cheesecake brownies in the pan, on the counter, then chill it in the refrigerator for at least 3 hours or up to overnight.
Notes
Storage:
- To Store: Store these brownies in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can wrap these brownies in plastic and freeze them in a freezer-safe container for a few months. When ready to eat, let the brownies warm up at room temperature until ready to eat.
- You are making the box brownie mix for “cake-like” brownies according to box directions. Ingredients may vary depending on the brand.
- Bake Your Brownie Base: I used a boxed brownie mix for this recipe, but if you have a favorite homemade recipe, feel free to use that as your brownie base.
- Fill With Another Flavor: If you are not a fan of cherry pie filling, you can substitute another flavor pie filling such as blueberry, blackberry, strawberry, or mixed berry.
- Prepare The Pan: Allow the sides of the parchment paper to hang over the baking pan to easily remove the brownies once baked and cooled. Simply lift them out using the overhanging pieces of parchment paper.
- Don’t Skip the Chilling Step: The cheesecake needs time to set! These brownies should be sliced and served once completely cooled.
Nutrition
Calories: 386kcal | Carbohydrates: 51g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 280mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg