Cherry Cheesecake Brownies
These Cherry Cheesecake Brownies are a perfect blend of rich brownie and creamy cheesecake topped with sweet cherry pie filling. They’re a decadent dessert that’s sure to impress at any gathering!
- Prep Time: 15 minutes
- Cook Time: 45 to 55 minutes
- Total Time: 1 hour 10 minutes - 1 hour 20 minutes
- Yield: 12-16 servings (depending on size of pieces) 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 ounces cream cheese (room temperature)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream (cold)
- 1 tablespoon all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving the sides overhanging to easily remove the brownies once baked and cooled. Set aside.
- Prepare Brownie Batter: In a large mixing bowl, stir together the brownie mix, eggs, vegetable oil, and water until smooth and fully combined. Do not overmix. Pour the batter into the prepared baking pan, spreading it into an even layer.
- Make Cream Cheese Mixture: In a medium-sized mixing bowl, beat together the cream cheese and powdered sugar with a handheld mixer on low for 1-2 minutes until smooth.
- Add Flavor to Cream Cheese: Add the vanilla extract, heavy cream, and all-purpose flour to the cream cheese mixture. Continue to cream together for another 1-2 minutes.
- Dollop the Cream Cheese: Evenly dollop spoonfuls of the cream cheese mixture onto the brownie batter, leaving space between the dollops.
- Add Cherry Pie Filling: Using the cherry pie filling, evenly dollop spoonfuls in between the cream cheese. You should still see some of the brownie batter peeking through.
- Swirl the Mixtures: Using a butter knife, gently swirl the cream cheese and cherry pie filling into the brownie batter. Be careful not to dip too deeply into the brownie layer. The cream cheese and cherry filling should remain as the top layer.
- Bake: Bake for 45-55 minutes or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out mostly clean (without raw batter). Avoid overbaking.
- Cool and Chill: Let the brownies cool on the counter, then chill in the refrigerator for at least 3 hours or up to overnight.
Notes
- Make sure to let the brownies cool completely before refrigerating to get the best texture.
- For extra flavor, you can sprinkle some additional powdered sugar on top before serving.
- If you prefer a more intense cherry flavor, you can add a bit more cherry pie filling.
Nutrition
- Serving Size: 1 serving (1 square)
- Calories: 320 kcal
- Sugar: 27g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://easyfoodflash.com/cherry-cheesecake-brownies/