• Ingredients
  • Nonstick cooking spray
  • 1 (8 ounce) package fudge brownie mix*
  • 1 egg*
  • 3 tablespoons cooking oil*
  • 1/2 cup mini semisweet chocolate pieces
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon finely shredded lemon peel (optional)
  • 1 (21 ounce) can LUCKY LEAF® Cherry Pie Filling
  • Frozen whipped dessert topping, thawed


  • Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray; set aside.
  • In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake for 10 to 12 minutes or until brownie is just set. (It will not be completely done at this point.)
  • Meanwhile, in a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well combined and smooth. Beat egg, vanilla, and lemon peel (if using) in on low speed just until combined; set aside.
  • Carefully spoon 3/4 cup of pie filling into center of brownie, leaving a 2-inch brownie border along sides of pan. Dollop cream cheese mixture over surface; carefully spread to edges of pan. Bake for 35 to 40 minutes or until center is set, but jiggles when the pan is lightly tapped. Cool in pan on a wire rack for 1 hour. Cover and chill at least 4 hours before serving.
  • Top cheesecake with remaining cherry pie filling. Garnish with whipped topping, if desired.

Nutritional Information

Amount Per Serving  Calories: 563 | Total Fat: 35.6g | Cholesterol: 159mg Powered by ESHA Nutrient Database Nutritional Information Cherry Chocolate Brownie Cheesecake Servings Per Recipe: 10 Amount Per Serving Calories: 563

  • Total Fat: 35.6g
  • Cholesterol: 159mg
  • Sodium: 332mg
  • Total Carbs: 55.3g
  •     Dietary Fiber: 2g
  • Protein: 8.9g