Brownie Cheesecake Cherry Bars

"This recipe was given to me by a friend several years ago. We enjoy the brownie, cheesecake and cherry combo very much. I have doubled the cheesecake layer (and baked longer) and served as dessert. Leftovers should be stored in the refrigerator. However, flavor is best at room temperature. Cook time includes chill time."
photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas
photo by Pateachoux photo by Pateachoux
photo by newspapergal photo by newspapergal
photo by ~*Miss Diggy*~ photo by ~*Miss Diggy*~
Ready In:
2hrs 5mins




  • Heat oven to 350°F.
  • Grease bottom of a 13x9 inch pan.
  • Brownie Layer: Combine brownie mix, oil, water and eggs in a large bowl just until all dry mix is moistened.
  • Spread in greased pan.
  • Bake for 20 minutes.
  • Cheesecake Layer: Beat vanilla, egg, milk and cream cheese in large bowl until smooth.
  • Pour over baked brownie layer.
  • Bake until topping is set, about 25 minutes.
  • Cool 2 hours.
  • Cherry Layer: Spread pie filling over bars.
  • Cut into 1 1/2 or 2-inch squares.
  • Store in refrigerator.

Questions & Replies

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  1. This came out terrific, exactly as I wished it would! I made the brownie part from scratch (melt 4oz of unsweet choc, 4 oz butter, 1-1.5oz of choc candy bar, a Tbsp of sugar. While its melting, in another bowl, mix (but dont whip) 2 eggs, 1/4 tsp salt, 1 tsp. vanilla, 4oz sugar. Let both mixtures cool a bit (to room temperature would be ideal) then fold in the choc. Sift in 2oz of bread flour and fold in gently. I baked the brownie layer first for 35-40 mins. I followed the cheesecake part exactly as directed and added it on top and baked the whole mixture for another 20-25 minutes. The brownies came out super chocolaty and nice and dense and moist as I wanted. Perfect!
  2. I cooked the recipe as is, but cooked the brownie layer a lil longer. This cheesecake only lasts a day or so in the fridge because the canned cherries will start to liquify the cream cheese layer. Rich an delicious.
  3. This recipe was very easy to make and quite tasty. I omitted the pie filling as it is not something I like to eat. My only problem with it was the cheesecake layer didn't taste enough like cheesecake for me. Go to my blog for a full review:
  4. Made this for our "alternative" to pumpkin pie on Thanksgiving. No one ate the pumpkin pie, they all ate this!!! I made it in a 10" springform pan. When I removed it from the pan it felt very heavy so I wasn't sure it would be good. I thought maybe I baked it too long and it was a hard brick! I was wrong. It's just dense, so you don't need a very big piece . It was delicious and pretty. Everyone loved it!!
  5. Where did I go wrong? My rookiness as a baker is painfully obvious. I attempted to make this recipe using a mini loaf pan. I thought it would be cute to have mini brownie cheesecakes. Ccracking the timing on this sucker was like cracking the Da Vinci Code. I didn't want to overcook the little guys and ended up with raw bars. I kept baking and chilling and baking and chilling until I finally gave up. Where did I go wrong? I"m sure rebaking is like a cardinal sin in the baking world, like I said before, I have NO idea what I'm doing. I'm totally bummed, I was really excited about this recipe. I will have to try it again in a regular pan, unless someone out there has figured out how to make it using a mini loaf pan...


  1. YUM! I doubled the cheesecake layer and used caramel instead of cherry pie filling. It was delicious.



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