CHERRY CHEESECAKE BROWNIES

Cherry Cheesecake Brownies start with a chocolate brownie crust, followed by creamy cheesecake swirled with cherry pie filling! 

Prep Time: 15 minutes Cook Time: 45 minutes Refrigeration: 2 hours Total Time: 3 hours Servings: 12 Calories: 218kcal

Equipment

  • 13 x 9 inch baking dish
  • mixing bowl and spoon
  • butter knife

Ingredients

  • ▢1 box 18 ounces double chocolate brownie mix
  • ▢⅓ cup canola oil
  • ▢¼ cup water
  • ▢1 large egg for brownies
  • ▢2 packages 8 ounces cream cheese
  • ▢¼ cup sugar
  • ▢2 large eggs for cheesecake
  • ▢1 teaspoon almond extract
  • ▢1 can 21 ounces cherry pie filling

Instructions

  • In a bowl, blend brownie mix with oil, water and egg as directed on box. Follow your brownie box instructions if they are different than the ingredients shown here. 
  • Pour unbaked brownie batter into the bottom of a greased 13 x 9 inch pan or baking dish. Bake for 15 minutes and take out of the oven. Let brownie layer cool while making cheesecake.
  • In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix gently until large lumps are gone. Small lumps will remain. 
  • Carefully spoon cheesecake batter over brownie layer. Spread slowly until brownie is covered.
  • Add spoonfuls of cherry pie filling on top of the cheesecake batter. Swirl with a butter knife. Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.
  • Bake at 325 degrees for 30 to 40 minutes OR until cheesecake is done. Watch carefully to make sure it doesn’t get too brown on the edges. 
  • Let sit on counter for 30 minutes, then transfer to refrigerator for at least 2 hours to set.
  • Slice into 12 squares. 
See also  Moist Pineapple Cake

Notes

  • Different brownie mixes produce different results.  It’s best to use the one recommended.
  • When cheesecake comes out of the oven, it will jiggle quite a bit. Make sure it is firm to the touch. It sets after cooling in the refrigerator. 
  • Go slowly when spreading the cheesecake batter over the brownie batter to avoid mixing them together.
  • Use the tip of a butter knife to swirl the top two layers of cheesecake and cherry pie filling.
  • Baking the cheesecake at a lower temperature (325 degrees) will avoid cracks in the surface.
  • Brownies may be gooey and fudgy. They shouldn’t be hard or dry. Refrigeration helps them set.
  • You won’t need the entire can of cherry pie filling if you drop it by spoonfuls. If you pour it over the brownies, they may not set or swirl properly, so be sure to drop it by teaspoons. 
  • Store in the refrigerator for best results. 
  • Follow your brownie box instructions if they are different than the ones shown here.