Cherry Cheesecake Brownies
A delightful combination of rich brownies, creamy cheesecake, and sweet cherry topping, perfect for gatherings or a cozy night in.
Ingredients
Brownie Mix Ingredients
- 18 ounces family-size brownie mix (e.g., Duncan Hines Chewy Fudge)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water (room temperature)
Cheesecake and Cherry Topping Ingredients
- 8 ounces cream cheese (room temperature) Ensure it's at room temperature for easier mixing.
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream (cold)
- 1 tablespoon all-purpose flour
- 1 1/2 cups cherry pie filling Can substitute with other fruit fillings.
Instructions
Preparation
- Preheat the oven to 350°F and line a 9x13 baking pan with parchment paper.
- In a large bowl, mix the brownie mix, eggs, vegetable oil, and water until combined, then pour into the prepared pan.
Cheesecake Mixture
- In another bowl, cream together the cream cheese and powdered sugar until smooth.
- Add vanilla extract, heavy cream, and flour, then mix until combined.
Swirl and Bake
- Dollop the cream cheese mixture onto the brownie batter followed by dollops of cherry pie filling, leaving space in between.
- Use a knife to gently swirl the cream cheese and cherry filling without mixing too deeply.
- Bake for 45-55 minutes until the center is set, then let cool and chill in the refrigerator for at least 3 hours.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 5 days or freeze for up to 3 months. Wrap well in plastic wrap and aluminum foil.