This is a show stopper dessert! Love cherries? I know I do! Love cheesecake and brownies? I know, I know, like who doesn’t? These 3 treats combine beautifully together to make this brownie cheesecake. It’s also really easy to put together since we are using a box mix of brownies! Betty likes to help us out now and again. You can of course, use a homemade brownie too if you prefer. I served my slices up with some Hershey’s hot fudge and extra cherries because, well-why not!
You’ll Need:
9 inch springform pan
9 inch parchment circles
Canned Cherries
Hot Fudge
Offset Spatula
Chocolate Brownie Cherry Cheesecake
Ingredients
- 1 Box of Betty Crocker Dark Chocolate Brownie Mix prepare according to box
- 1 can cherry pie filling Or use an additional can for decorating the slices
Cheesecake Filling
- One 8 oz package cream cheese
- 1 egg
- 1 tsp vanilla
- ⅓ cup sugar
- Optional: hot fudge for serving
Instructions
- Grease a 9" springform pan, line it with parchment and grease again.
- Preheat oven 350.
- Spread half the brownie in the pan.
Cheesecake filling:
- Beat cream cheese, egg, vanilla and sugar,
- Spread this over the brownie batter.
- Dollop scoops of the cherry pie filling on top, reserving a bit for the tops.
- Use the rest of the brownie batter to top the cherries.
- Spread carefully with offset spatula.
- Bake about approx 60 minutes until baked all the way though.
- Cool to room temp and then chill a few hours before cutting.
- Top with extra cherries you reserved or use an extra can if you want a lot!!!
Renae says
This looks so good and easy to make, I may have to try this.
cindy chse says
Can’t wait to make Chocolate Cherry Brownie Cheesecake. Looks so yummy.
cande says
It looks so Good! But is the cooking time correct? Seems like an awful long time
Hugs & Cookies xoxo says
You can check yours sooner but I thought the top brownie was still gooey earlier.
Nicci says
I am going to try tjis with raspberries instead!
Marlene says
Did you try this with raspberries?? If so what did you do and how did it turn out? 🙂 🙂
freeda says
Going to bake the cheese cake for
Mysun says
And I with strawberries .. I thought it was at first sight and got rapt, so now it has got to be made with strawberries! Cant wait until I get to bite in to it and savour all the juicyness.. actually some whipped cream would have fit too, on top after baking and cooling, with or without the cheesecake filling… YUM. Thank you Danielle for this recipe!
Cheri says
I know I’m making this!! SOON!!
Samantha says
Does it have to be a 9 inch spring pan or will a 9 inch regular round cake pan work the same?
Hugs & Cookies xoxo says
springform so you can remove it
Linda says
I only have a 10″ springform pan. Will that work or will it be too thin?
Hugs & Cookies xoxo says
hmm, worth a try-just watch baking time
chris says
Not sure where I went wrong, the cheesecake portion was really liquidy and everything fell in, there was no way to “top” the brownie mix over since the brownie was so heavy. It’s still cooking so we will see how this turns out, not sure what I did wrong 🙁
Hugs & Cookies xoxo says
hmm, how did it turn out?
Chris says
Unfortunately not well, the outside got done but the brownie that sunk in didn’t get cooked at all, so it ended up just a gooey mess in the middle. I’ll try again and just do a brownie bottom and skip adding it to the top. Maybe par bake the brownie a little, so the middle gets cooked more?
Kathleen says
I had the same thing happen. I remade it and blended the cream cheese first separately. Then added each remaining ingredient- one at a time- mixing after each. It appears to have worked and even the baking process seems to be fine….. kathleenfingers crossed.
Theresa says
Using the rest of the batter to put over the cherries. But it does not say to reserve part of the batter for the top or how much.
Hugs & Cookies xoxo says
The directions do say to reserve half.
Jean says
Bought ingredients today but not sure which size brownie mix to use. the 8x8x size or 9×13?????
Hugs & Cookies xoxo says
My brownie mix is the same for either size-just the pan size changes, not ingredients.
Susan Maples says
I am going to try this with strawberries. But I have ti get a spring form pan first
Barbara says
What temp for the oven?
Hugs & Cookies xoxo says
350
Chris says
when do u remove it from pan? before or after cooling?
Hugs & Cookies xoxo says
after it is cool!!! Before serving.
Linda says
Do you leave it in the pan until after you chill it or remove it after it gets to room temperature?
Hugs & Cookies xoxo says
after you chill it 🙂
Carly says
My brownie mix is only 8×8 up to 9×9 any suggestions?
Walt says
I chilled the base layer a bit in the fridge cause I was worried the inner layers would sink into it. It’s in the oven now. So we will see how it turns out.
Jen says
Two questions…
The cheesecake layer looks really thin in the photos, so I’m thinking about doubling the receipe for the cheesecake portion. I’m wondering if I’ll need to bake it in the oven longer to compensate for the extra ingredients? Has anyone tried this out?
Also, I feel like this would work better with all of the brownie mix at the bottom, topped with the layer of cheesecake and then the layer of cherries. My mom suggested that the layer of brownie on top likely helped to bake the cheesecake inside and keep it moist, and that my idea might dry it out. She also said I shouldn’t change the receipe the first time I try to make it! haha! Again, has any one successfully tried this variation of keeping all of the brownie at the bottom?
Hugs & Cookies xoxo says
I think it would be great with all the brownie on the bottom!!!
Jen says
Thanks 🙂 Should I increase the baking time if I double the cheesecake portion?
Hugs & Cookies xoxo says
hmmmm, probably but you’d have to watch it to be sure.
Diana says
would the 9×13 brownie mix be ok in the 9inch cake pan?
Mellissa says
I don’t own a springform pan. So I used a glass deep dish pie plate. I also used a gluten free brownie mix. Put all of the brownie mix on the bottom, then cheesecake, then cherries and baked and cooled according to the recipe. It was bring a tear to your eyes good!!! My gluten free daughter was very happy, as I am NOT a baker and it’s hard to find tasty gluten free treats. So we thank you so much for this recipe!!!
Sheri says
Just pulled this out of oven, cant wait to try it. So tempted to dive right in. Haha.
Sheri says
Every thing went together fine, had no issues layering it. My cream cheese mixture was not runny as mentioned above. I was able to spread it right over the layer of Brownies and then dopple cherry pie filling right over. I will make this again using a raspberry pie filling.
Hugs & Cookies xoxo says
Glad you had great results! Thanks for sharing!!!!! How long did yours bake for?
Mary says
So far not happy with this recipe. Made it just like the recipe said put it in the oven and then had to take it out and wrap the pan in aluminum foil and put it on another pan because the brownie was running out the bottom of the pan.
Hugs & Cookies xoxo says
hmm, sounds like your springform pan does not have tight seal.
Pauline Martin says
if the cheese cake mixture is runny its because the cream cheese was no good i make cheesecakes all the time and have had that happen to me a couple of times if its runny it will not bake right
Jean says
I am trying this right now, it’s in the oven. I don’t think it’s going to turn out. Doesn’t look like your pictures. My cherries sank into the cream cheese filling before I finished putting them on. Couldn’t spread the rest of the brownie mix because it started sinking. So one question when you say beat the cream cheese, do you mean with a mixer or just beat by hand ? I have never been a big fan of cream cheese but this looks so good. Hoping it turns out.
Hugs & Cookies xoxo says
how was it? I hope great!
Jean says
It turned out good, tasted good also. A bit over done maybe but would rather have that than not cooked all the way. I will make it again.
Hugs & Cookies xoxo says
Glad it was good!!!
dtans says
I plan on making this week when my nephew comes home from Germany. (He’s currently stationed there with the Army.) The questions I have for you are regarding the parchment circle. Am I correct in understanding that one parchment circle is used on the bottom of the pan? Grease pan with baking spray then grease the top of the parchment circle? Can it be omitted, or substituted?
Hugs & Cookies xoxo says
you can grease/flour instead but I have not tried that
Holly Smith says
I made this today for a family dinner. Everyone loved it I will be making this again!
Beth says
Taste was great but it would not cook all the way. I even left it in 15 minutes longer. Then the sides started to burn so I had to take it out. I will never make it again…
susan says
wondering if you can make this in a square baking pan?
Mary says
Can you freeze this and make it ahead?
Margy says
I followed the recipe exactly. And it turned out pretty good. The problem was that the brownie in the center was not cooked well – it was very gooey. I’m afraid to cook it any longer b/c the edges were already very hard. I’m afraid they will burn with longer time. Does anyone have suggestions about how to get the center to cook!
Darlene says
Oct 8 2018, Making this today, for our Thanksgiving Dinner ( Im in Canada)
I dont have the spring form pan, so I used my Gram’s Stainless Steel Bowl.
I use it for everything, mix batters, dough, serving salads, …we will just have to “spoon it out”,
I only had 1 can of cherries, and used in all in the cake, so Hot fudge Sauce and Powdered Sugar will decorate it….will take pics ….Ty for the recipe
Kat says
You are my hero. Mind blown…. my 3 favourites combined
Hugs & Cookies xoxo says
hahaha love it!
Donna says
Do you have to store this is the refrigerator after baking it, or will sitting on a counter work ? I made mine yesterday evening , so it’s been in the refrigerator all night, but now I don’t know how to store it ! Thank you!!
Hugs & Cookies xoxo says
Yes, in the fridge 🙂
Deborah A Kustron says
What size can do I use for this recipe?
Rhoda says
Have you ever made this as mini-cupcakes? If so do you have a suggested bake time?