Cherry Cheesecake Brownies

These cherry cheesecake brownies combine rich chocolate brownies with a creamy cherry cheesecake swirl made from canned cherry pie filling. This easy recipe is great for baking from scratch, offering step-by-step instructions for fudgy brownies. Learn how to create the gluten-free option and whip up a crowd-pleasing dessert for any occasion.

5 from 3 votes

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Prep Time 15

Cook Time 25

Chilling time 1

Total Time 1 40

Course Dessert

Cuisine American

Servings people

Calories 542 kcal

Equipment

Ingredients

½ cups butter melted
1¼ cups granulated sugar
1 teaspoon vanilla bean paste
2 eggs
⅔ cups all-purpose flour
½ cups cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
8 ounces cream cheese softened
1 cups powdered sugar
½ cups heavy whipping cream very cold
1 can cherry pie filling drained, 21 ounces

Instructions

Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch springform pan.
Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs, beat well using a spoon.
Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
Bake for 25 minutes or until brownies are set. Brownies are fudgy, so a toothpick should come out wet, but the center should be set and not jiggly.
Remove from oven; cool completely on wire rack.
Beat cream cheese and powdered sugar in a medium bowl. Beat whipping cream in a separate bowl until stiff peaks are formed; gently and gradually fold whipped cream into cream cheese mixture, blending well. Spread over brownie layer then top with cherry pie filling and use a knife to gently swirl the cheesecake layer with the pie filling layer.
Cover and refrigerate for at least an hour.
To serve, use a scraper or knife to separate the brownies from the pan then gently open the latch.
Keep refrigerated.

Nutrition

Keyword brownies, cheesecake, cherry

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