Fudgy Cherry Cheesecake Brownie Bars
Indulge in the ultimate dessert trifecta with these Fudgy Cherry Cheesecake Brownie Bars, a decadent fusion of rich chocolate, creamy cheesecake, and luscious cherry pie filling. The base is a dense, fudgy brownie made with melted butter and semi-sweet chocolate chips, while the middle layer boasts velvety cream cheese lightly sweetened with powdered sugar. A topping of vibrant cherry pie filling adds a tart, fruity punch, perfectly complemented by swirls of reserved brownie batter for a marbled effect. Baked to perfection and chilled for that irresistible texture, these bars are easy to make yet guaranteed to impress. Perfect for potlucks, holiday gatherings, or simply treating yourself, this recipe combines classic flavors into one show-stopping dessert. Keywords: fudgy brownie bars, cherry cheesecake, chocolate dessert, layered brownies, easy dessert recipe.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoon Salt
- 225 grams Cream cheese, softened
- 50 grams Powdered sugar
- 0.5 teaspoon Vanilla extract (for cheesecake layer)
- 300 grams Cherry pie filling
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang for easy removal.
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each interval, until smooth.
Whisk in granulated sugar until combined, then beat in the eggs one at a time. Stir in vanilla extract.
Sift in the flour, cocoa powder, and salt. Fold gently until just combined, being careful not to overmix.
Spread 2/3 of the brownie batter evenly into the prepared pan, saving the remaining third for later.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently spread the cheesecake layer over the brownie base in the pan, using a spatula to make an even layer.
Spoon cherry pie filling over the cheesecake layer, spreading it out evenly.
Drop spoonfuls of the reserved brownie batter over the cherry layer. Use a knife or skewer to swirl the brownie batter and cherry filling together for a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out with a few moist crumbs.
Let the bars cool completely in the pan, then refrigerate for at least 2 hours to firm up.
Lift the bars out of the pan using the parchment paper overhang, slice into 16 squares, and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 574.6 g | 209% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 424.2 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 392 mg | 30% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
