CHERRY CHEESECAKE BROWNIES
Cherry pie filling is one of my all time favorite pie fillings. And Lucky Leaf’s is bursting with big and delicious cherries inside. You can truly see a difference in their pie filling. So when choosing a dessert to make, I knew that I wanted to use it. So then it came to me. Why don’t I combine three of my favorite desserts in one!? And that my friend, is how the Cherry Cheesecake Brownie was born!
This dessert turned out way better than expected. I could hardly wait for them to cool and set. My cherry loving 7 year old kept sneaking cherries from the top. Apparently, he couldn’t wait either!
But let me tell you. These babies are worth the wait!
My favorite part of these brownies was the cheesecake and cherry swirled on top. It looked so beautiful on top and it made these brownies look elegant and impressive. The best part about these brownies is that they are simple to make! They only take about 15 minutes to put together until they are baking in the oven.
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.
