Try this Cherry Cheesecake Brownies recipe
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter softened
- 1 cup white sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/3 cup sugar
- 2 teaspoons butter
- 1 (8 ounce) package of cream cheese softened (i use 1/3 less fat)
- 1/2 cup unsweetened dark cocoa powder
- 1/2 of a (21 ounce) can cherry pie filling (i use the lit
- 1/4 cup semi-sweet chocolate chips
- Carbohydrate 19.1409670975636 g
- Cholesterol 22.9147569587855 mg
- Fat 9.9564786860519 g
- Fiber 0.416326396002079 g
- Protein 1.53077437559933 g
- Saturated Fat 6.22106361456179 g
- Serving Size 1 1 Serving (58g)
- Sodium 1699.27099068648 mg
- Sugar 18.7246407015615 g
- Trans Fat 0.670115250402069 g
- Calories 168 calories
Step-by-step
- Preheat oven to 350 degrees F. Either spray with baking spray or grease and flour an 8 inch square pan.
- For the cheesecake layer, in a large bowl, mix together the cream cheese, sugar, egg, and vanilla. Set aside.
- For the brownie layer, in a large mixing bowl, cream together butter and sugar. Mix in the eggs, and 1 teaspoon vanilla.
- Stir in cocoa, flour, salt, and baking powder. Stir until everything is evenly combined.
- Spread the brownie batter evenly into the prepared baking dish.
- Spread the cheesecake mixture evenly over the brownie mixture.
- Drop the cherry pie filling by spoonfuls on top of the cheesecake layer. Then take a knife and swirl the cherry pie filling through the cheesecake layer.
- Bake in a preheated oven for about 45 minutes. The cheesecake layer will still jiggle in the middle even when it has finished cooking.
- Let it cool for about an hour.
- Then chill in the refrigerator for at least 4 hours.
- While the brownies are chilling, make the chocolate drizzle by adding the chocolate chips and 2 teaspoons of butter in a small bowl and microwave for about 30 seconds. Stir until smooth. Microwave again for another 30 seconds if it is not melted after the first 30 seconds. Stir and then spoon over the top of the cheesecake bars before serving.
Cooling the baked bars for one full hour at room temperature before transferring them to the refrigerator for at least four hours dictates the final structural integrity of the dessert. Cream cheese and butter rely on thermal gradients to set properly, and cutting into the pan too early prevents the fats from solidifying into clean slices. Adjusting recipe yields requires careful attention to pan geometry rather than simple linear multiplication. Doubling the ingredient quantities for a 9-by-13-inch pan changes the depth of the batter, which directly alters heat penetration during the 350 degrees F bake time. Thicker batter in a deeper vessel insulates the center, meaning the 45-minute benchmark will leave the middle undercooked unless the oven temperature is lowered slightly or the bake duration is extended. Conversely, halving the recipe into a smaller pan accelerates cooking speed because thermal energy reaches the core much faster. Swapping the standard butter for equal amounts of oil alters fat crystallization, yielding a denser, fudgier brownie crumb that lacks the aerated structure produced by creaming solid fats with sugar. Using reduced-fat cream cheese introduces excess moisture into the cheesecake layer, which extends the required chilling window because additional water molecules demand more thermal energy to stabilize. Melting chocolate chips with butter in 30-second microwave intervals prevents the cocoa butter from seizing due to localized overheating. Storing the finished bars in an airtight container in the refrigerator maintains food safety standards and prevents moisture loss from the cherry pie filling for up to five days.
