Cherry Cheesecake Brownies
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If you're a chocolate covered cherry lover, these Cherry Cheesecake Brownies will make your day! They start with a chocolate brownie crust, followed by creamy cheesecake swirled with cherry pie filling!
Why You'll Love This Recipe
As far as I'm concerned, there's nothing more delicious than chocolate and cherries swirled together. This combination creates a decadent dessert, even though it's really easy to make!
Cheesecake bars also create a beautiful presentation when served on a wooden board or simple tray.
By using a tried and true brownie mix combined with cherry pie filling, you'll be whipping up these scrumptious cheesecake brownies in minutes. It's the perfect recipe to take to church potlucks, family gatherings and holiday parties!
If you love cheesecake desserts, you might also like Nutella Cheesecake Brownies and Baileys Streusel Cheesecake Cups!
Ingredients
You only need a few simple ingredients to make Cherry Cheesecake Brownies! See recipe card for quantities.
- double chocolate brownie mix - I use Ghirardelli brand (ad)
- cherry pie filling - make sure it's pie filling and not cherries in syrup
- cream cheese- the main ingredient in cheesecake
- large eggs - binds the cheesecake and brownies together
- canola oil - can use vegetable oil if preferred
- sugar - only use a small amount for best results
- almond extract - provides a surprise flavor in the batter
Equipment
- mixing bowl
- hand mixer or stand mixer (ad)
- spoons
- whisk
- 13 x 9 inch baking dish
Instructions
1 - Make brownie mix as directed on package using eggs, oil and water.
2 - Pour brownie mix into the bottom of a greased 13 x 9 inch pan or baking dish. Bake 15 minutes at 325 degrees and take out of the oven.
3 - In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix well and carefully spoon over brownie layer. Spread slowly until brownie is covered.
4 - Add spoonfuls of cherry pie filling on top of the cheesecake batter in rows. Swirl with a butter knife to make a design that you like.
5 - Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.
6 - Bake at 325 degrees for 30 to 40 minutes, or until cheesecake is done.
Note: When you take these brownies out of the oven, the middle will jiggle quite a bit. It sets after cooling. Leave it on the counter for 30 minutes, then transfer to the refrigerator for at least 2 hours before slicing into squares.
Recipe FAQS
Absolutely! If you have a favorite brownie recipe you love to make, feel free to substitute it instead of a boxed mix.
You could try to make your own pie pilling with cherries, sugar and cornstarch. But, you would need to make sure it was thick enough to set after baking. Cherry pie filling works perfectly.
Yes, the brownie will be soft and chewy once baked. It will not rise like it would if you were cooking it by itself. Make sure you store it in the refrigerator for at least 2 hours to ensure it's ready to slice into squares.
Top Tips
- Go slowly when spreading the cheesecake batter over the brownies 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) avoids cracks in the surface.
Freezing & Storage
If you're lucky enough to have leftovers, be sure to wrap them tightly and store in the refrigerator for up to 5 days.
Cherry Cheesecake Bars can be frozen after baking for up to 3 months. Simply wrap them tightly and store in an airtight container. To serve, thaw in the refrigerator overnight or on a kitchen counter.
More Cherry Recipes
I've served these gourmet brownies at many holiday events like July 4th, Valentine's Day and Christmas. Their red and white hue makes them a versatile dessert for entertaining!
Try these other recipes at your next event...
- Chocolate Covered Bourbon Cherries
- Cherry Crumble Pie
- Pistachio Cherry Banana Bread
- Cherry Almond Cobbler
- Chocolate Covered Cherry Bark
Recipe Card
Cherry Cheesecake Brownies
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 13 x 9 inch baking dish
- mixing bowl and spoon
- butter knife
Ingredients
- 1 box double chocolate brownie mix (18 ounces)
- ⅓ cup canola oil
- ¼ cup water
- 1 large egg (for brownies)
- 3 (8 ounce) packages cream cheese
- ¼ cup sugar
- 2 large eggs (for cheesecake)
- 1 teaspoon almond extract
- 1 (21 ounce) can 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.
Notes
- Brownies will be gooey and fudgy. Refrigeration helps them set. Slice after refrigerating.
- Different brownie mixes produce different results. If you prefer cake-like brownies and don't want them to be gooey, use a mix or recipe that doesn't have chocolate chips in it.
- When the 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.
- 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.
- Follow your brownie box instructions if they are different than the ones shown here.
- Store in the refrigerator after baking.
- View the Google Web Story for this recipe!
Nutrition
Nutrition info is an auto generated estimate.
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I didnt find the cheese layer very sweet ... it was cheesy though ... can more sugar be added to cheese mixture?
Sure, you can add more sugar without any issues. I prefer it to be less sweet to offset the sugar in the brownies, but it's a personal preference.
Yummm these look so good and perfect for Valentine's Day coming up too!