Cherry Cheesecake Brownies

Brownie Layer

• 1 (18.3 oz) family-size brownie mix
• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup water

The brownie mix is the shortcut that keeps this recipe simple and consistent. Using three eggs, oil, and water creates a thick, fudgy batter that can support the cheesecake and cherry layers without turning cakey. You can use your favorite brand; just ignore the box directions and go with this egg–oil–water combo.

Cherry Layer

• 1 1/2 cups cherry pie filling

Cherry pie filling gives you soft cherries suspended in a glossy sauce that bakes into the cheesecake topping. It adds moisture, color, and that nostalgic cherry cheesecake flavor without extra prep. You can use regular or “extra fruit” style; either works as long as it isn’t too runny.

Cheesecake Layer

• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour

Softened cream cheese is the base of the cheesecake layer, and powdered sugar dissolves easily to keep it smooth. Heavy cream makes the mixture extra silky so it bakes up creamy instead of dense, while a spoonful of flour helps it set and slice neatly. Vanilla ties everything together with that familiar cheesecake aroma.

Step-by-Step Instructions

Prepare the Pan and Oven

1. Preheat and prep the pan
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, letting the parchment overhang the long sides so you can lift the brownies out easily for slicing. A lined pan makes for cleaner cuts and easier cleanup.

Mix the Brownie Batter

2. Combine brownie mix ingredients
   In a large mixing bowl, add the brownie mix, eggs, vegetable oil, and water. Whisk or stir with a spatula until the batter is thick and smooth and no dry mix remains. The batter will be fairly dense—that’s exactly what you want for a fudgy base.
3. Spread into the pan
   Pour the brownie batter into the prepared 9×13 pan and spread it into an even layer, making sure it reaches all the corners. Take a moment to smooth the top; this helps the cheesecake and cherry layers sit evenly.

Make the Cheesecake Layer

4. Beat the cream cheese
   In a medium bowl, beat the softened cream cheese with a hand mixer until it’s completely smooth and free of lumps. Starting with very soft cream cheese makes this much easier and prevents grainy cheesecake.
5. Add sugar, vanilla, cream, and flour
   Add the powdered sugar and beat until well combined and fluffy. Mix in the vanilla extract and heavy cream, beating until the mixture is silky and slightly thick. Finally, add the tablespoon of flour and mix just until incorporated. The cheesecake batter should be pourable but not too runny.

Assemble the Layers

6. Layer the cheesecake over brownies
   Pour or spoon the cheesecake mixture over the brownie batter in the pan. Use an offset spatula or the back of a spoon to gently spread it into an even layer over the entire surface, trying not to mix it into the brownies underneath.
7. Add the cherry pie filling
   Spoon the cherry pie filling over the cheesecake layer in small dollops, spacing them over the surface. You can leave the cherries mostly in patches or use a knife or skewer to gently swirl some of the cherries and sauce into the cheesecake if you like a marbled look. Avoid over-swirling or the layers will blend too much.

Bake the Brownies

8. Bake until set
   Place the pan in the preheated oven and bake for about 35–45 minutes, depending on your oven. The edges should look set and slightly puffed, and the center should no longer jiggle loosely when you gently shake the pan. A toothpick inserted into a brownie area (not a cherry) should come out with a few moist crumbs, not wet batter.
9. Cool completely
   Remove the pan from the oven and let the cherry cheesecake brownies cool completely at room temperature. Once cooled, chill them in the refrigerator for at least 2 hours; this helps the cheesecake layer firm up and makes cutting much easier.
10. Slice and serve
    Use the parchment overhang to lift the brownies out onto a cutting board. With a sharp knife, cut them into squares or rectangles, wiping the blade between cuts for cleaner edges. Serve them chilled or at cool room temperature.

Quick Visual Guide

• Mix brownie mix, eggs, oil, and water; spread in pan.
• Beat cream cheese, powdered sugar, vanilla, cream, and flour until smooth.
• Spread cheesecake over brownie batter.
• Dollop cherry pie filling on top and optionally swirl.
• Bake, cool completely, chill, then slice.
  
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