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4.0 from 6 votes

Cranberry Sauce Cheesecake Brownies

A perfect way to use up that leftover cranberry sauce marbled through this rich cream cheese topping above a layer of fudgy, decadent brownies!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 9 brownies
Course: Dessert

Ingredients

  • ⅔ cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ⅔ cup sugar
  • ⅛ teaspoon salt
  • ½ cup 1 stick unsalted butter, melted
  • ¾ cup semi-sweet chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla
For the cheesecake filling
  • 8 ounces cream cheese at room temperature
  • 1 large egg yolk
  • ¼ cup plus 1 tablespoon sugar
  • ¼ teaspoon vanilla
  • ½ cup leftover cranberry sauce

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray; then line baking dish with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, egg yolk, sugar and vanilla until smooth and creamy, about 2-3 minutes; set aside.
  3. In a medium bowl, combine flour, cocoa powder, sugar and salt.
  4. Microwave butter and chocolate chips in a large bowl in 30 second intervals, stirring in between, until completely melted and smooth, about 1-2 minutes. Add eggs and vanilla, whisking until well combined. Add flour mixture, stirring just until incorporated.
  5. Spread the brownie batter into prepared baking dish. Then spread the cheesecake mixture evenly over the bottom brownie layer. Top with cranberry sauce, swirling into the batter using figure eight motions.
  6. Place into oven and bake for 35-45 minutes, or until set.
  7. Let cool completely before cutting into bars.