Dessert doesn’t get more decadent than Cherry Cheesecake Brownies. Made from scratch, these fudgy brownies are studded with cherry pie filling and creamy cheesecake for a swirl of both in every bite. If you like your brownies layered with flavor, you’ll love this simple, small-batch recipe.
Cherry pie filling is the devil. I even have a hypothesis based on alternate facts and questionable scientific observations to prove it. The theory goes like this: if cherry pie filling is so bad that it makes fruit unhealthy, yet tastes damn good at the same time it must derive from Lucifer himself.
Here’s my evidence: 1) Cherry pie filling comes in a can which, right off the bat, qualifies it as crap. 2) It’s a processed food so it’s crammed full of high fructose corn syrup and sodium. 3) It’s loaded with red dye, an ew-worthy byproduct of petroleum production. 4) It’s the most luscious thing I’ve ever tasted.
If I go to hell for being a canned cherry hypocrite, so be it. Yes, I’ve smack-talked cherry pie filling in previous blog posts, but if I tasted my words before I spat them out they probably would’ve tasted like sweet, syrupy cherries. So what if they’re packed in a steel canister with bright red food coloring and BPA chemicals? At least I’ll die happy if they kill me.
Speaking of my demise, the Cherry Cheesecake Brownies that came out of my oven today are to die for. Simple to make, these fudgy brownies are studded with puddles of cherry pie filling then swirled with a layer of creamy cheesecake. These flavors belong together, so go buy a can of cherry pie filling and make this showstopper dessert without shame.