Description

If you love chocolate and cheesecake, this recipe is about to become your favorite. These brownies have a dense, fudgy base topped with a silky cheesecake layer and finished with luscious cherry pie filling swirled into a beautiful marbled design.

They’re elegant enough for special occasions but easy enough for weeknight baking. The hardest part? Waiting for them to chill before slicing!

Ingredients

Cheesecake Topping

2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

Brownie Layer

1 cup butter
6 ounces unsweetened chocolate
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon salt
4 large eggs
1 ¼ cups all-purpose flour
1 (21 oz) can cherry pie filling

Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C).
Line a 13×9-inch pan with foil.
Lightly spray with cooking spray.

Step 2: Make the Cheesecake Layer

Beat cream cheese and sugar until smooth.
Add egg and vanilla.
Beat until creamy and lump-free.

Step 3: Make the Brownie Batter

Melt butter and unsweetened chocolate in 30-second intervals.
Stir until smooth.
Add sugar, vanilla, and salt.
Mix in eggs one at a time.
Fold in flour until just combined.

Step 4: Assemble

Spread brownie batter evenly in the prepared pan.
Spoon cheesecake mixture over the top.
Add cherry pie filling in spoonfuls.
Use a knife to gently swirl for a marbled look.

Step 5: Bake

Bake for 45–50 minutes.
Edges should be lightly golden.
Center should slightly jiggle.

Step 6: Chill

Cool completely.
Refrigerate for at least 4 hours before slicing.

Notes

Serving

Serve chilled for clean slices.
Use a hot knife (wipe between cuts).
Top with whipped cream or chocolate drizzle for extra flair.
Perfect with vanilla ice cream.

Storage

Store covered in refrigerator up to 5 days.
Freeze tightly wrapped slices up to 2 months.
Thaw overnight in refrigerator before serving.