Description
These Cherry Pie Brownie Cheesecake Bars are a decadent dessert that layers a rich, fudgy brownie base with creamy cheesecake and a sweet cherry pie filling on top. Perfectly balanced with chocolate, cream cheese, and bursts of cherry flavor, these bars are great for parties, potlucks, or anytime you want a delicious treat.
Ingredients
Scale
Brownie Layer
- 1 cup unsalted butter, melted and slightly cooled
- 2 1/2 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Cheesecake Layer
- 8 ounces cream cheese, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sugar
Topping
- 1/2 can cherry pie filling (about 10.5 ounces from a 21 oz can)
Instructions
- Prepare the Brownie Batter: In a large mixing bowl, combine the melted butter and sugar until smooth. Add 4 large eggs and 1 tablespoon vanilla extract, mixing until fully incorporated. Sift in the cocoa powder, flour, and salt, then fold gently to combine until a uniform brownie batter forms.
- Bake the Brownie Base: Pour the brownie batter evenly into a greased or parchment-lined 9×13-inch baking pan. Spread it out smoothly. Bake in a preheated oven at 350°F (175°C) for about 20 minutes. The edges should be set but the center slightly soft. Remove from oven and let cool slightly.
- Make the Cheesecake Layer: In a clean bowl, beat the cream cheese until creamy. Add 1 large egg, 1 teaspoon vanilla, and 1/3 cup sugar. Mix until smooth and well combined without overbeating.
- Assemble the Bars: Pour the cheesecake mixture gently over the partially baked brownie layer and spread it evenly. Then spoon dollops of cherry pie filling over the cheesecake layer and gently swirl it with a toothpick or knife to create a marbled effect.
- Bake the Bars: Return the assembled pan to the oven and bake for an additional 15 minutes at 350°F (175°C), or until the cheesecake layer is set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Remove from oven and allow to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up. Cut into bars (yielding about 20 pieces) and serve chilled or at room temperature.
Notes
- Ensure cream cheese and eggs are at room temperature for a smoother cheesecake layer.
- Do not overbake the brownie base in the first bake to avoid a dry texture.
- Using a toothpick to gently swirl the cherry filling into the cheesecake layer creates a beautiful marbled look.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For easier slicing, chill the bars thoroughly before cutting.
