Cherry Cheesecake Brownies
Indulge in these layered Cherry Cheesecake Brownies made with a rich brownie base, a creamy cheesecake layer, and a glossy cherry topping. Perfect for any occasion!
Ingredients
Essentials
- 1 package 18.3 oz family-size brownie mix Choose a quality mix with a deep cocoa profile
- 2 large eggs Room temperature eggs for better mixing
- Oil and water as specified on the brownie mix box Use neutral oil for unobtrusive mouthfeel
- 8 oz cream cheese, softened Full-fat cream cheese for the smoothest layer
- 1/2 teaspoon vanilla extract Enhances flavor of the cream cheese
- 1.5 cups cherry pie filling Adds sweet-tart balance
- Flaky sea salt (optional) Heightens chocolate and cherry flavors
Optional Add-ons
- 1/2 cup chopped dark chocolate or chocolate chips Deepens chocolate flavor
- 1/4 cup chopped nuts (walnuts or pecans) Toasted for crunch and aroma
- 1 teaspoon zest of orange Brightens cherry layer
- pinch cinnamon or espresso powder Amplifies cocoa; use sparingly
Instructions
Preheat and prepare
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Optionally line it with parchment for easier removal.
Make the brownie base
- In a large bowl, combine the brownie mix, oil, water, and 2 eggs according to the box instructions.
- Stir until just combined; overmixing can make brownies cakey.
- Pour half of the batter into the prepared pan and spread it evenly.
Prepare the cream cheese layer
- Beat the softened cream cheese, remaining egg, and vanilla extract until smooth.
- Optional: Add orange zest or a pinch of cinnamon/espresso for flavor.
Assemble the layers
- Spread the cream cheese mixture over the brownie layer gently.
- Drop spoonfuls of the remaining brownie batter over the cream cheese layer.
- Dollop the cherry pie filling on top.
Bake
- Bake for 35–40 minutes, checking at 30 minutes using a toothpick.
- If the top browns too quickly, tent with foil for the last 10 minutes.
Cool and finish
- Cool in the pan on a wire rack for at least an hour.
- Refrigerate for 1–2 hours for cleaner slices.
- Optionally sprinkle with flaky sea salt before serving.
Notes
These brownies can be made ahead and stored airtight for up to 5 days in the refrigerator. For a glossier top, brush with warmed apricot jam before serving.