Ingredients
- For the brownie layer:
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- For the cherry topping:
- 1 ½ cups cherry pie filling
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently until combined.
- Spread three-quarters of the brownie batter into the prepared pan. Reserve remaining batter.
- Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
- Pour cheesecake mixture evenly over brownie layer.
- Drop spoonfuls of reserved brownie batter and cherry pie filling over the cheesecake layer.
- Use a knife or skewer to swirl for a marbled effect.
- Bake 45–50 minutes until center is set and a toothpick in brownie portion comes out with moist crumbs.
- Cool completely, then refrigerate at least 2 hours before slicing.
Notes
- Refrigerate before slicing for clean, neat bars.
- Do not overbake to prevent dryness or cheesecake cracks.
- Full-fat cream cheese provides best texture.
- Store in the refrigerator due to dairy content.
- Frozen slices thaw well overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
