Cherry Cheesecake Brownies

5 from 13 votes

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

Prep Time15

Cook Time45

Refrigeration2

Total Time3

Course: Desserts

Cuisine: American

Servings:

Calories: 294kcal

Preheat oven to 350 degrees F.
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.
1 box brownie mix, ⅓ cup canola oil, ¼ cup water, 1 large egg
Fold brownie mix into 13 x 9 inch oven-safe dish or pan that has been greased with cooking spray.
Bake brownie layer for 20 minutes at 350 degrees F. and remove from oven. If you like brownies to be more cake-like and less fudgy, bake 30 minutes.
Remove brownie layer from oven and cool for 10 minutes.

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.
3 (8 ounce) packages cream cheese, ½ cup sugar, 2 large eggs, 1 teaspoon almond extract
Carefully spoon cheesecake batter over brownie layer. Spread slowly with the back of a spoon or a butter knife until brownie mixture 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.
1 (21 ounce) can cherry pie filling
Put brownies back into the oven and bake at 350 degrees for 35 to 40 minutes OR until cheesecake is done and lightly browned on the edges. Watch carefully to make sure it doesn't get too brown or start cracking.
Let brownies sit on the counter for 30 minutes at room temperature, then transfer to refrigerator for at least 2 hours to set. The longer the brownies are refrigerated, the better the brownie crust will be.
Slice into 12 squares.

Brownies will be gooey and fudgy. Refrigeration helps them set. Slice after refrigerating.
PLEASE READ: 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 or fudge in it. Otherwise, your brownie layer will not set as much as you may like.
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 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.
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