Cherry Cheesecake Brownies | The Recipe Critic

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Cheesecake Topping Ingredients:
2 packages cream cheese 8 ounces
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
Brownie Ingredients:
1 cup butter
6- ounce unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
4 eggs
1 1/4 cup flour
1 can Lucky Leaf® Cherry Pie Filling 21 ounces

Heat oven to 350 degrees. Line a 13×9 inch pan with foil and spray lightly with cooking spray. Set aside.
To make the topping:
Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.
To make the brownies:
In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
Spread brownie mix into the bottom of your 13×9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look.
Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.


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