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!
INGREDIENTS
Cheesecake Topping Ingredients:
- 2 (8 ounces) 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 ounces) Lucky Leaf® Cherry Pie Filling
INSTRUCTIONS
- Heat oven to 350 degrees. Line a 13x9 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 13x9 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.
NOTES
You can also find this recipe in Lucky Leaf's FREE ebook with 20 delicious recipes inside!
Recipe Adapted From therecipecritic.com
