If you like cherries, cheesecakes and brownies, Debi Morgan from Quiche My Grits has a recipe for you.
The Southern food blog’s “Cherry Cheesecake Brownies” recipe is a festive triple threat that’s perfect for Christmas gatherings.
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If you like cherries, cheesecakes and brownies, Debi Morgan from Quiche My Grits has a recipe for you.
(Quiche My Grits)
“As far as I’m concerned, there’s nothing more delicious than chocolate and cherries swirled together,” Morgan wrote about her recipe. “This combination creates a decadent dessert, even though it’s really easy to make!”
Here’s a step-by-step guide on how you can make these delicious cheesecake brownies at home.
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Materials You’ll Need
Debi Morgan from Quiche My Grits shares her ‘Cherry Cheesecake Brownies’ with Fox News.
(Quiche My Grits)
- 1 or 2 mixing bowls
- Measuring tools
- Assorted utensils
- Mixer (Stand or hand)
- 8-inch-by-10-inch baking dish or pan
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Ingredients
- 18 ounces of double chocolate brownie mix
- ⅓ cup of canola oil
- ¼ of cup water
- 3 large eggs
- 2 packages of cream cheese (8 ounces, each)
- ¼ of cup sugar
- 1 teaspoon of almond extract
- 21 ounces of cherry pie filling
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Instructions
Bake the cherry cheesecake brownie at 325 degrees for 45 minutes.
(Quiche My Grits)
- Pour the brownie mix, oil, water and one cracked egg into a mixing bowl and stir it together until the batter is smooth.
- Grab a greased baking dish or pan and pour the unbaked batter in.
- In a separate bowl, beat the cream cheese until it’s smooth. Add the sugar, two eggs and almond extract, and continue to mix the cheesecake batter until the large lumps disappear. Note: Small lumps might still be visible and that’s OK.
- Take spoonfuls of the cheesecake batter and gently spread it across the brownie mixture that’s in your greased pan.
- Add your desired amount of cherry pie filling to the top of the cheesecake batter. Quiche My Grits recommends 21 ounces.
- Swirl the cherry pie filling into the cheesecake batter with a butter knife while making sure to not disturb the brownie layer.
- Bake the cherry cheesecake brownie at 325 degrees for 45 minutes. Watch the dish to make sure the edges don’t get too brown.
- Remove the cherry cheesecake brownie when it’s done cooking and let it sit for 30 minutes before you transfer it to a fridge. The dish should be refrigerated for at least two hours.
- When you’re ready to serve, cut the cherry cheesecake brownie into 12 squares.
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Fox News Digital is showcasing 25 days of Christmas desserts as we count down to Dec. 25. See all of them here.