Cherry Cheesecake Brownies


Total time:

50 mins



16 servings.




  • Brownies:
  • 1 cup butter melted, cooled slightly
  • 2 1/2 cups granulated sugar 500g
  • 1 tbsp vanilla
  • 4 eggs
  • 1 1/2 cups whole wheat flour (or sub all-purpose) 190g
  • 1 cup cocoa 95g
  • 1/2 tsp salt

Cherry Cheesecake filling

  • 18 oz package cream cheese
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1/2 can cherry pie filling


Step 1

Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.

Step 2

Brownies in a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.

Step 3

Add flour, cocoa and salt and stir until combined. Batter will be thick.

Step 4

Spread half (or just over half) of the batter into the bottom of the pan.

Step 5

Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.

Step 6

Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.

Step 7

Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.

Step 8

Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.

Step 9

Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!

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