When I came up with these brownies, I thought I was a complete genius. I ate a lot of cheesecake in my University days. When we lived in the city while I attended, we had a weekly “tradition”, if you will, with friends of ours: the guys went for wings and the girls went for cheesecake. Kind of the best tradition ever, right?!? Now that we have kids and don’t live in the city anymore, we don’t eat nearly as much cheesecake. It’s pretty sad, but luckily there are quite a few treats that are coming out of this kitchen. These Cherry Cheesecake Brownies are one of my favorites (and I don’t make them nearly enough!), but this No Bake Oreo Cheesecake or even this classic Easy Cheesecake Recipe will do the trick just fine! Luckily though, my good friend and cheesecake-eating partner was out for a visit the day that I made these the first time, so I had someone to share them with. She approved, and so here we are today!
Variations on these Cherry Cheesecake Brownies:
You can swap the cherry pie filling for any flavor of pie filling — strawberry, blueberry or mixed berry would also be great! For a holiday twist, color the cheesecake filling with green food coloring (don’t add any mint flavoring though, I’m not sure mint and cherry are a good idea!) Make individual cherry cheesecake brownies in a muffin pan or mini muffin pan — use paper liners for easy removal
Tips and Tricks for Making the Cherry Cheesecake Brownies:
The batter will be thick, so you won’t be able to spread the top layer well. That’s okay! It will just give you a peek of what’s inside. I use whole wheat flour because in this recipe you really can’t tell the difference. All purpose works perfectly as well! You can healthify the recipe slightly by using light cream cheese (which I usually do) and reduced sugar pie filling or making your own.
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