Description
Fudgy brownies topped with a creamy cheesecake layer and sweet cherry pie filling. A decadent dessert that’s surprisingly easy to make!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional)
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 (21 ounce) can cherry pie filling
- 1 tablespoon cornstarch (optional, for thickening)
- ½ teaspoon almond extract (optional)
Instructions
- Melt the butter in a large, microwave-safe bowl in 30-second intervals, stirring in between, until completely melted. Alternatively, melt the butter in a saucepan over low heat.
- Add the granulated sugar to the melted butter and whisk vigorously until well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using chocolate chips, gently fold them into the brownie batter.
- Make sure your cream cheese is completely softened before starting.
- In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.
- Continue mixing until the cheesecake batter is smooth and free of lumps. Be careful not to overmix.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Gently pour the cheesecake batter over the brownie batter and spread it evenly.
- In a small bowl, if you want a thicker cherry topping, whisk together the cherry pie filling and cornstarch (if using). Stir in the almond extract (if using).
- Spoon dollops of the cherry pie filling evenly over the cheesecake layer.
- Use a knife or skewer to gently swirl the cherry pie filling into the cheesecake layer (optional).
- Bake in the preheated oven for 30-40 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted into the brownie layer should come out with moist crumbs attached.
- Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
- For best results, cover the brownies and chill them in the refrigerator for at least 2 hours, or preferably overnight.
- Once the brownies are completely cooled and chilled (if desired), cut them into squares and serve. Enjoy!
Notes
- Use room temperature ingredients for a smoother cheesecake layer.
- Don’t overmix the brownie or cheesecake batter.
- Bake in the center rack of the oven for even baking.
- Check for doneness by inserting a toothpick into the brownie layer.
- Cool completely before cutting.
- Chilling for best results.
- Variations: Feel free to experiment with different types of pie filling, nuts, chocolate chips, or other toppings.
- Store leftover cherry cheesecake brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. To freeze, wrap the brownies individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.
- Brownies are too dry: Make sure you’re not overbaking the brownies. Also, check your oven temperature to ensure it’s accurate.
- Cheesecake layer is cracked: This can be caused by overbaking or overmixing the cheesecake batter. Try reducing the baking time or mixing the batter less.
- Brownies are too fudgy: This can be caused by using too much butter or sugar. Try reducing the amount of butter or sugar in the recipe.
- Cherry topping is too runny: If your cherry pie filling is too runny, you can thicken it by whisking in a tablespoon of cornstarch before adding it to the brownies.
- Prep Time: 25 minutes
- Cook Time: 30 minutes