Cranberry-Cheesecake Brownies

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Layers of decadent chocolate brownie and cranberry-swirled cheesecake combine for a delectable dessert that’s pretty in pink.

Ingredients: For the cheesecake

  • 2 (8-ounce) cream cheese packages
  • ½ cup, plus 3 tablespoons sugar, divided
  • 1 egg
  • ½ teaspoon vanilla
  • 1½ cups whole cranberries

Ingredients: For the brownies

  • 1 cup sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Line a 13” x 9” pan with parchment paper, and lightly coat with nonstick spray.
  2. Beat together the cream cheese and ½ cup of sugar until smooth. Add in the egg and vanilla, and continue to beat until fully mixed. Set aside.
  3. Add one cup of the cranberries to a small pot, and crush with the back of a fork. Add in the 3 tablespoons of sugar, and cook over medium heat until thickened. Set aside.
  4. Whisk together all the dry ingredients for the brownies. In a separate bowl, mix together the wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the brownie batter into the pan, and spread evenly, followed by the cheesecake batter. Using a spoon, place dollops of the cranberry mixture into the cheesecake layer, and swirl using a toothpick or skewer.
  6. Crush the remaining cranberries with the back of a fork, and sprinkle on top of the brownies. Bake for 45 minutes, or until the cheesecake is set. Let cool before serving.