by Alyssa RiversFudgy brownies with cheesecake and premium Lucky Leaf® pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!
I am so excited to be an ambassador this year for Lucky Leaf pie filling! I love working with companies that I love and that I am passionate about their product. Lucky Leaf is a high quality and easy to use dessert product. I love thinking of delicious recipes to create with their premium pie filling. It really is the best! It has no high fructose corn syrup and has more fruit inside and a lot of different flavors to chose from. It is very convenient and versatile and a high quality product to use to simplify your baking.
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!
These Cherry Cheesecake Brownies were just featured in a FREE ebook filled with over 20 delicious recipes made with Lucky Leaf Pie Filling! You can find the ebook here!
And if you are looking for even more delicious recipe inspiration from Lucky Leaf, be sure to visit their website!
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!
But let me tell you. These babies are worth the wait!
My favorite part of these brownies was the cheesecake and cherry swirled on top. It looked so beautiful on top and it made these brownies look elegant and impressive. The best part about these brownies is that they are simple to make! They only take about 15 minutes to put together until they are baking in the oven.
As soon as the brownies were cooled and chilled I couldn’t wait to sink my teeth into them! The first bite seriously blew my mind. I could taste the creamy cheesecake and delicious cherries in my mouth followed by a fudgy brownie. These will go down in the history books as one of the best brownies that I have ever had! I think as soon as you try them you will agree. 🙂
I am already thinking of new desserts to make while I am an ambassador this year and I can’t wait to share them with you. In the meantime, you will be able to connect with Lucky Leaf through Facebook, Pinterest, and Twitter. You will be amazed at all of the delicious recipes you will find to make with their premium pie filling.
- 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
- 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.
More delicious desserts made with Lucky Leaf premium pie filling!
Cherry Pie Sour Cream Crumb Bars
Strawberry Cinnamon Rolls with a Lemon Cream Cheese Glaze
Lemon Blueberry Cheesecake Bars
Raspberry Lemonade Cheesecake Parfaits
This post was sponsored by Lucky Leaf®. All opinions expressed are my own!
These look fantastic! Congratulations on being ambassador! I’m sure it will be a blast 😉
How fun to be an ambassador! I bet you get to try lots of different yummy pie filling!
Is there another pie filling that you would suggest trying with this recipe? I am not the biggest fan of cherries, however these photos look amazing!
You could totally sub out for your favorite pie filling. Blueberry, or strawberry would be great I am sure!
Hi
I’m in Australia and we don’t have tins of cherry filling. Would a tin of cherries do instead?
Thanks very much.
Ros
I used a tin of raspberries and it worked a treat. Tinned cherries would be fine.
You could heat them up with a little sugar and it would essentially be the same.
I wouldn’t be able to wait to cut into these! All that gooey cherry filling! And congrats on your new ambassador opportunity!
Could you use semi sweet chocolate
granulated sugar or powdered for the cheesecake?
Granulated.
I know these need to be chilled but how should they be stored?
Store them in an airtight container in the refrigerator. 🙂
Hello These look amazing. do I need to keep them refrigerated. I wanted to set them out for about 4 hours in a container. and also can they be frozen ahead
Can you use a regular brownie mix?
Was curious if you could use a brownie mix to make the base of this?
I totally think you could!
Made these for a birthday celebration at work and they were a hit!! Got asked for the recipe multiple times.
For the cheesecake portion, is that 2 8oz things of cream cheese, or 2 packages to TOTAL 8 oz of cream cheese?
2 (8 oz) packages total. 🙂
It is the second time I get confused about this way of writing the amount of cream cheese required. And I still do not understand why everyone would write ”2 (8 oz) packages” instead of ”16 oz of cream cheese”. I thought I needed 8 oz in total and used that… 🙁
Hi. I made these but they didn’t turn out as pretty as yours. Do you just put drops of the topping? I put the cheesecake over the entire brownies and then the cherries on top so I didn’t get the marble look. Is that where I went wrong?
Yes. I just dropped the topping on the cheesecake and then swirled. I hope that they were still just as yummy. 🙂
Does this call for all purpose flour or self rising?? 🙂
All purpose flour. 🙂
Can it be frozen?
I have been baking for twentysome years and this is the best thing I’ve ever made!! They don’t sell pie filling here in Finland so I made some myself. Thank you for this recipe! <3
I made these yesterday for Valentine’s Day and everyone loved them! (I did have to use a different brand of pie filling since Lucky Leaf is not available here.) I cut them when they were chilled, but they tasted better closer to room temperature. Next time I will pull them from the oven a few minutes earlier. They were fudgy and creamy and just so yummy!! Thanks for the recipe!
I made these yesterday for dessert for a group of friends between the ages of 65 and 85 and they all loved them. Thank you for sharing this wonderful recipe!!!
To die for! Need I say more?
I like you printable recipes they are so easy to get so many you have to down load they look so good going try them.
Is 45-50 minutes too long for the brownie mix? You would think the brownies would burnt. Anyone who’s made did it turn out right? Would you cook it less?
I actually found that it was not long enough! I made mine with a box brownie mix and it did not cook all the way through….which I didn’t know until the next day after it was chilled. I would have thought it would have been long enough because the box mix only called for 26-28 minutes, but I went ahead and baked it for 50 minutes because I figured it would be plenty of time! My brownies were totally cooked through on the bottom and around the edges, but still batter in the middle. It was super delicious though so if I try it again I think I would prebake the brownies for like 10-15 minutes and then put the cheesecake and cherry layer on top and finish baking.
Can’t you just use a brownie mix that you like, make the cream cheese topping as instructed, and use the Lucky Leaf pie filling?
Never seen or heard of lucky leaf…don’t think it’s available around here. But can’t wait to make these..they look wonderful. I can use wilderness pie filling. Thank you for recipe posting.
Oh my, these look wonderful ?
Just a ? Do u use icing sugar or granulated sugar
I use granulated sugar. Hope that helps! Happy baking! XOXO
YUM! They look insanely delicious!
I like to make thick brownies. how long to cook in an 8 x 8 pan?
Hi, question is this brownie cheese cake only need 8 oz cream cheese.
Thanks
Candace
I’ve made this recipe twice now , & love it ! I had a house full of 20 something year olds & they couldn’t get enough of it . I might try semi sweet chocolate next time . Thank you so much for this great recipe . It will be a favourite at my house .
havent tried it yet, looks fabulous !
Is it possible to use cocoa powder instead of the baking chocolate. I find it’s WAY to expensive to buy.
That should work. It may change and alter the recipe taste and texture but it may be just the thing! Hope that you enjoy it! XOXO
Can this be frozen?
Yes, they just need to be thawed a bit before serving them but they are even delicious a little hard. Thanks so much for asking! Hope you enjoy them! XOXO
Where can you buy the cherry pie filling from in Australian pls for the cherry cheesecake brownie pls
Oh no! I am not sure where it would be. Maybe online?! We have it here at local grocery stores but if you are able to look up their product you can purchase it online I believe. I hope you can find it! It is totally worth it! XOXO
Made this using a boxed brownie mix and it turned out great! Also used low sugar pie topping and couldn’t tell the difference. Delicious recipe thanks for posting!
Can this recipe be made with Gluten Free flour
Yes, that sounds great! Let me know how it turns out! XOXO
I bought the lucky leaf pie filling but when I opened it, it was dark, almost purple. Opened the second can and same thing. It tasted horrible and had a consistency more like jam. I had some comstock pie filling and used that instead. Great recipe, though I’ll never waste my money on lucky leaf again.
Can you use almond or coconut flour? What is the carb count in traditional recipe?
Rosie,
Thanks for the comment! You are sure welcome to try. I have not tried to use coconut flour but it may alter the flavor a little and maybe even how it binds together. If you decide to try it, please let me know. Also, I typically use myfitnesspal.com or skinnytaste.com for any nutritional help. Hope this is helpful. Again, thanks for the comment and for following along!!
Can you replace flour for coconut flour or almond flour? What would the ratio be?
Hello Rosie!
I have not tried this substitution before. It should be okay but it could alter the taste and maybe even how it binds together. Please let me know if you try it. I would love to find out how it comes out!