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Cherry Chocolate-Brownie Cheesecake

Put a spin on traditional cheesecake with Musselman’s Cherry Pie Filling and a chocolate brownie. Sure to please a crowd.

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  • 1 18-ounce package brownie mix
  • 1 egg
  • 3 Tablespoons oil
  • ½ cup mini semisweet chocolate pieces
  • 3 8-ounce packages cream cheese, at room temperature
  • ¾ cup sugar
  • 3 eggs
  • 1 21-ounce can MUSSELMAN’S Cherry Pie Filling
  • frozen whipped dessert topping, thawed for serving


  1. Step 1
    Preheat oven to 350°F. Coat a 9-inch spring-form pan with cooking spray; set aside.

  2. Step 2
    In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate pieces. Spread batter in prepared pan.

  3. Step 3
    Bake for 10 to 12 minutes or until brownie is just set. (It will not be completely done at this point.)

  4. Step 4
    Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until well combined and smooth. Add in the eggs on low speed and set the mixture aside.

  5. Step 5
    Carefully spoon 1/2 can (1 cup) of pie filling into center of brownie, leaving a 2-inch brownie border along sides of pan.

  6. Step 6
    Dollop cream cheese mixture over surface; carefully spread to edges of pan.

  7. Step 7
    Bake for 35 to 40 minutes or until center is set, but jiggles when the pan is lightly tapped.

  8. Step 8
    Cool in pan on a wire rack for 1 hour. Cover and chill at least 4 hours before serving.

  9. Step 9
    Top cheesecake with remaining cherry pie filling. Garnish with whipped topping to serve.

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