Black Forest Cheesecake Brownie Pie

Black Forest Cheesecake Brownie Pie
For all you brownie and Black Forest gateau enthusiasts out there, this dessert is about to become your new obsession. Picture this: a luscious blend of fudgy brownie, dreamy cheesecake, and sweet cherry pie filling, all crowned with a luscious chocolate ganache.

Now, if you’re wondering how to whip up this delectable delight, fret not, I’ve got you sorted. Believe it or not, it’s quite simple to make, but it looks incredibly fancy.


For the Brownie:

  • 6 oz (about 1 1/4 cups) of butter
  • 7 oz of dark chocolate
  • 5.6 oz (approximately 1 1/4 cups) of all-purpose flour
  • 1.8 oz (around 1/2 cup) of cocoa powder
  • 3 eggs
  • 7 oz of caster sugar
  • 2 oz of light brown sugar
  • 1 tablespoon of vanilla extract
  • 1/2 teaspoon of salt

For the Vanilla Cheesecake:

  • 7.8 oz of cream cheese
  • 1.7 oz of caster sugar
  • 1 egg
  • 1 tablespoon of vanilla extract

For the Chocolate Ganache:

  • 3.5 oz of dark chocolate
  • 5.1 oz of double cream

For the Cherry Topping:

  • 1 can of cherry pie filling (about 14.5 oz)
  • Fresh cherries


Preparing the Cheesecake Filling: Using an electric beater or stand mixer, combine all the cheesecake filling ingredients until they’re nicely mixed. Set this aside while you work on the brownie mixture.

Whipping up the Chocolate Brownies: Start by melting the dark chocolate and butter in the microwave, heating them in 20-second intervals. Once melted, set this mix aside to cool. In another bowl, mix the eggs, sugar, and vanilla extract with an electric beater or stand mixer until you have a creamy consistency. Carefully fold in the cooled chocolate and butter mixture with a spatula. Sift the flour and cocoa, then add them to the egg mixture, folding it all in gently with the spatula. Set this aside. Now, pour half of the brownie mixture into a lined 7″ or 8″ round loose-bottom cake tin. Delicately spread the cheesecake mixture on top, followed by the remaining half of the brownie mixture. Bake this beauty at 180°C for 35-40 minutes.

Crafting the Chocolate Ganache: Chop the dark chocolate into small bits, then place them in a bowl. Heat the cream for a minute in the microwave, and pour it over the chopped chocolate. Let it sit for 2-5 minutes to allow the chocolate to melt. Add 2 tablespoons of golden syrup (or your syrup of choice) into the ganache, mix everything until it’s wonderfully smooth. Then, set it aside to cool.

Assembling the Masterpiece: Once your brownie cake has completely cooled, generously spread the chilled chocolate ganache on top. Adorn it with the cherry pie filling and some fresh cherries. Quick note: Avoid refrigeration, as the center is meant to be gloriously fudgy, and chilling it would alter that divine gooey texture. Enjoy! 🍒🍫😋

Leave a Comment