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In a bowl, blend brownie mix with oil, water and egg as directed on box. Follow your brownie box instructions if they are different than the ingredients shown here.
Pour unbaked brownie batter into the bottom of a greased 13 x 9 inch pan or baking dish. Bake for 15 minutes and take out of the oven. Let brownie layer cool while making cheesecake.
In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix gently until large lumps are gone. Small lumps will remain.
Carefully spoon cheesecake batter over brownie layer. Spread slowly until brownie is covered.
Add spoonfuls of cherry pie filling on top of the cheesecake batter. Swirl with a butter knife. Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.
Bake at 325 degrees for 30 to 40 minutes OR until cheesecake is done. Watch carefully to make sure it doesn't get too brown on the edges.
Let sit on counter for 30 minutes, then transfer to refrigerator for at least 2 hours to set.
Slice into 12 squares.