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Cherry Cheesecake Brownie

close up overhead shot of Cherry Cheesecake Brownie on a wooden board
These rich cherry cheesecake brownies have all the best elements of a chocolate cherry cheesecake from cherries to cream cheese and they taste divine.
Prep Time 5 mins
Cook Time 45 mins
Chill Time 3 hrs
Total Time 3 hrs 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 354 kcal

Ingredients
  

  • 18.3 ounces brownie mix (I used Duncan Hines Chewy Fudge)
  • 3 eggs
  • ½ cup vegetable oil
  • ¼ cup water room temperature
  • cups cherry pie filling , about ¾ of a 21-ounce can (Comstock Original Cherry)
  • 8 ounces cream cheese room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup heavy cream cold
  • 1 tablespoon all-purpose flour

Instructions
 

  • Preheat oven to 350°F. Line a 9x13 baking pan with a piece of parchment paper (allowing the sides to hang over to easily remove the brownies once baked and cooled). Set aside.
  • In a large mixing bowl, stir together the brownie mix, eggs, oil and water until smooth and completely combined. Do not overmix. Pour the batter into the prepared baking pan into an even layer.
  • In a medium-sized mixing bowl, using a handheld mixer on low, cream together the cream cheese and powdered sugar for 1 to 2 minutes or until smooth.
  • Add the vanilla extract, heavy cream and all-purpose flour to the cream cheese mixture and continue to cream together for another 1 to 2 minutes.
  • Evenly dollop heaping spoonfuls of the cream cheese mixture randomly onto the brownie batter. Make sure to leave space between cream cheese dollops for the cherry pie filling.
  • Using the cherry pie filling, repeat step 5 and evenly dollop onto the brownie batter in between the cream cheese. You should still see some of the brownie batter also.
  • Using a butter knife, gently make swirls of the cream cheese mixture and the cherry pie filling. Make sure not to dip too deeply into the brownie batter layer. You want your cream cheese and cherry pie filling to remain as a top layer to these cherry cheesecake brownies.
  • Bake for 45 to 55 minutes or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out almost clean (you should not see raw batter). Do not overbake.
  • Cool your cherry cheesecake brownies in the pan, on the counter, then chill it in the refrigerator for at least 3 hours or up to overnight.

Notes

PRO TIP: You are making the box brownie mix for “cake-like” brownies according to box directions and the above ingredients may vary depending on the brand.
 
PRO TIP: We used a standard commercial cherry pie filling, but you can also use an all-natural brand or even a homemade one. Remember that the more “natural” brands, and even homemade, tend to be a bit darker in color and not have that vibrant red color. They will still taste delicious, though.
 
PRO TIP: Allow the sides of the parchment paper to hang over to easily remove the brownies once baked and cooled.
 
PRO TIP: Don’t skip the chilling step as the cheesecake needs time to set.

Nutrition

Sodium: 210mgCalcium: 31mgVitamin C: 1mgVitamin A: 447IUSugar: 29gFiber: 1gPotassium: 77mgCholesterol: 69mgCalories: 354kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 15gProtein: 5gCarbohydrates: 51gIron: 2mg