Description
Indulge in the perfect blend of rich, fudgy brownie and creamy cheesecake topped with sweet-tart cherries. These Cherry Cheesecake Brownie Bars are simple to make and sure to impress at any gathering!
Ingredients
Scale
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 8 oz Full-Fat Cream Cheese
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 can Canned Cherry Pie Filling
- Optional Add-ins: chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
- In a medium microwave-safe bowl or a saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and stir in the granulated sugar until well combined.
- To the butter and sugar mixture, whisk in two of the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the brownie batter evenly into your prepared 9×13 inch pan. Bake for 15-18 minutes until partially set but still soft in the center.
- In a large bowl, using an electric mixer, beat the softened full-fat cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually beat in 1/2 cup of granulated sugar until just combined. Then, beat in the remaining large egg and 1 teaspoon of vanilla extract until smooth.
- Carefully remove the partially baked brownie from the oven. Spoon the cheesecake mixture over the warm brownie layer and spread it out to the edges.
- Spoon the entire can of cherry pie filling over the cheesecake layer.
- Return the pan to the oven and bake for an additional 30-35 minutes, or until the cheesecake layer is set.
- Remove the pan from the oven and let it cool on a wire rack at room temperature for at least 2 hours.
- Transfer the pan to the refrigerator and chill for at least 4 hours, or ideally overnight.
- Use the parchment paper overhang to lift the entire slab of bars out of the pan. Cut into squares or rectangles and enjoy!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients are at room temperature for smooth incorporation. Avoid overmixing to prevent tough brownies and cracks in the cheesecake.