Cherry Cheesecake Brownies
Delightful dessert combining rich chocolate brownies with creamy cheesecake topped with cherry pie filling.
Ingredients
For the cheesecake topping
- 2 packages Cream Cheese (8 ounces each) Must be at room temperature
- 1/2 cup Sugar For the cheesecake topping
- 1 large Egg For the cheesecake layer
- 1/2 teaspoon Vanilla Extract For the cheesecake layer
For the brownie mix
- 1 cup Butter Must be melted
- 6 ounces Unsweetened Chocolate Melted with butter
- 2 cups Sugar For the brownie mix
- 1 teaspoon Vanilla Extract For the brownie mix
- 1 teaspoon Salt
- 4 large Eggs For brownie mix
- 1 1/4 cups Flour
Topping
- 1 can Lucky Leaf® Cherry Pie Filling (21 ounces)
Instructions
Preparation
- Preheat your oven to 350°F.
- Line a 13x9 inch pan with foil and spray lightly with cooking spray.
- In a mixing bowl, combine cream cheese and sugar, beating until smooth. Add in the egg and vanilla extract, then beat again until blended.
- In a microwave-safe bowl, melt the butter with unsweetened chocolate in 30-second intervals until smooth.
- Stir in sugar, vanilla extract, and salt into the melted chocolate mixture.
- Add in eggs and flour, mixing until just combined.
Assembly and Baking
- Spread the brownie mixture evenly into the prepared pan.
- Drop spoonfuls of cheesecake mixture over the brownie layer and top with dollops of cherry pie filling.
- Use a knife to swirl the mixtures for a marbled effect.
- Bake for 45 to 50 minutes until the cheesecake is lightly golden on the edges, but the center may jiggle.
Cooling and Serving
- Allow brownies to cool completely at room temperature before refrigerating for about four hours.
- Lift brownies out of the pan using the foil, slice into squares or rectangles, and serve.
Notes
Use room temperature ingredients for the cheesecake for best texture. Chill before slicing for easier cuts and enhanced flavors.