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Some desserts end up a little too sweet, which is how this one came out. I used a box mix for the brownies because I was short on time and I think it would have been better if I followed the recipe and made it all from scratch. The brownie layers where a little thin so don’t cheat the recipe.  Guess I’ll give this another go in the summer.

Cherry Cheesecake Brownies

(Adapted from Homemade Hooplah)


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1 cup semi-sweet chocolate chips
3/4 cup unsalted butter cut into pieces
4 oz unsweetened chocolate chopped
1 1/2 cups granulated sugar
3 egg
1 egg yolk
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp sea salt fine

8 oz cream cheese (1 package) room temperature
1 egg
1 tsp vanilla extract
1/2 cup sugar
1 can cherry pie filling

Preheat oven to 350 degrees F. Line a 9×13 baking dish with aluminum foil and spray with cooking spray.

Add the unsweetened chocolate, semi sweet chocolate, and butter to a microwave safe bowl.


Heat bowl in the microwave for 1 minute, then stir generously (30 seconds – 1 minute). Continue to heat for 30 second increments until chocolate is smooth. Be careful not to burn chocolate.

Set chocolate aside and allow to cool for 10 minutes.

Using a stand mixer (or a hand mixer + large bowl), add in 3 eggs, 1 egg yolk, and sugar. Beat on medium high speed for 3 minutes, until ingredients are light and thick (like runny frosting). Add the vanilla and beat for another 30 seconds.

Dropping mixer speed to low, slowly pour cooled chocolate in with egg mixture and blend until combined.

Finish by slowly blending in flour and salt. Careful not to overmix – stop as soon as there is no longer any visible white or large clumps in the batter.

Set bowl aside while preparing the cream cheese.

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Using a stand mixer (or a hand mixer + large bowl), beat together cream cheese, egg, vanilla, and sugar on medium high speed until combined, about 2-3 minutes.

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Set bowl aside until ready to add to baking dish.

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Pour 1/2 of the brownie mix along the bottom of the prepared baking dish. Use a spatula to spread evenly to the corners.

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Pour the cheesecake mix on top of the brownie layer. Use a spatula or the back of a spoon so the cheesecake completely covers the chocolate.

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Spoon cherry pie filling on top of cream cheese. There won’t be enough to completely cover, so just add evenly.

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Using large spoonfuls, add the remaining brownie batter on top of the cherries and cheesecake.

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The brownie mix won’t fully cover the top layer – that is okay. I focused on filling in the sides and the center, then gently pulled the sections of brownie mix toward each other as best as I could.


Once finished, you can also run a knife or spatula through the mix to create more decoration on the surface.

Bake in the oven for 50-60 minutes or until a tester inserted in the middle comes out completely clean.

Let brownies cool completely, then store in the refrigerator until ready to eat.

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