I am so excited to be an ambassador this year for Lucky Leaf pie filling! I love working with companies that I love and that I am passionate about their product. Lucky Leaf is a high quality and easy to use dessert product. I love thinking of delicious recipes to create with their premium pie filling. It really is the best! It has no high fructose corn syrup and has more fruit inside and a lot of different flavors to chose from. It is very convenient and versatile and a high quality product to use to simplify your baking.
Now that we have kids and don’t live in the city anymore, we don’t eat nearly as much cheesecake. It’s pretty sad, but luckily there are quite a few treats that are coming out of this kitchen these days.
Layers of brownie, cheesecake, and cherry pie filling make these Cherry Cheesecake Brownies a pretty dessert for celebrating any event. Or just make them for an unexpected after dinner dessert and make everyone smile.
Guys, these brownies are epic. I mean come on . . . three layers of decadence all packed into one treat. You just can’t go wrong. Every single bite is scrumptious!
Ingredients
Cheesecake Topping Ingredients:
2 (8 ounce) cream cheese
½ cup sugar
1 egg
½ teaspoon vanilla
Brownie Ingredients:
1 cup butter
6 ounce unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
4 eggs
1¼ cup flour
1 (21 ounce) Lucky Leaf® Cherry Pie Filling
Instructions
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.