Cherry Cheesecake Brownies
Cherry Cheesecake Brownies are a homemade fudgy brownie base,layered with a creamy cheesecake center and cherry pie filling to top them off.
Servings: 9
Calories: 378kcal
Ingredients
For the Brownies
- ½ cup salted butter (melted)
- ½ cup cocoa powder
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 cup all purpose flour
For the Cheesecake filling:
- 8 oz cream cheese (room temperature)
- ¼ cup sour cream or plain greek yogurt
- ⅓ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (21 oz) can cherry pie filling (use ½ can if preferred for shorter baking time and neater slices)
- Optional: whipped cream and maraschino cherries to top
Instructions
For the brownies:
- In a medium sized bowl combine hot melted butter and cocoa powder. Let sit 5 minutes to "bloom" to enhance the chocolate flavor. (May prepare cheesecake filling during this time.)After 5 minutes add brown sugar and vanilla to the butter/cocoa powder and mix well with wire whisk.
- Add eggs one at a time, mixing well between each addition. Add salt and flour and mix until combined.
- Prepare a 9x9 inch baking pan with cooking spray or parchment paper and spread about ¾ of the batter into the bottom of the pan. Reserve about ¾ cup of batter to spoon on later.
For the Cheesecake filling:
- In a mixing bowl, beat cream cheese and sour cream together with hand mixer or stand mixer with whisk attachment on medium speed until creamy, about 1-2 minutes. Add sugar, egg, and vanilla and mix on medium speed until smooth, about 2 minutes.
To assemble:
- Preheat oven to 350 F. Pour cheesecake mixture on top of brownie batter.
- Spoon cherry pie filling in small spoonfuls about 1 inch apart evenly on top of cheesecake mixture.
- Last, spoon reserved brownie batter into remaining spaces on top of the cheesecake mixture. Swirl with toothpick lightly across surface to spread the pie filling and brownie batter together in a swirl design. Don't swirl too much or it will mix together and look like mush. Bake at 350 F for 40-45 minutes until edges are set and middle is slightly jiggly. Cool for 2-3 hours minimum before slicing, can be placed in fridge when no longer hot to finish cooling, the cooler the brownies the neater the slices/easier to slice.
- Optional: top with whipped cream and maraschino cherries.
Notes
Make sure to cool completely before serving!
These can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 378kcal | Carbohydrates: 63g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 399mg | Potassium: 270mg | Fiber: 2g | Sugar: 33g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg