Jumat, 12 April 2019
This Brownie Cherry Cheesecake starts offevolved with a fudgy brownie crust and is topped with cherry pie filling and cheesecake. The first-rate cheesecake for any brownie lover!
There’s absolute confidence we love cakes and cheesecake at our house! Peanut Butter Snickers Cheesecake brownies and Marbled Cheesecake brownies may also do the trick when the craving hits!
I’ve had this recipe tucked away in a cabinet in my kitchen for months. I’m not certainly positive why I had it in there, because it’s now not an area I maintain recipes. I suppose it first sat on my counter for a month or so i might make it, must the need ever stand up. however I got tired of it sitting at the counter so I caught it in a cupboard, and every so often it might fall out.
INSTRUCTIONS :
There’s absolute confidence we love cakes and cheesecake at our house! Peanut Butter Snickers Cheesecake brownies and Marbled Cheesecake brownies may also do the trick when the craving hits!
I’ve had this recipe tucked away in a cabinet in my kitchen for months. I’m not certainly positive why I had it in there, because it’s now not an area I maintain recipes. I suppose it first sat on my counter for a month or so i might make it, must the need ever stand up. however I got tired of it sitting at the counter so I caught it in a cupboard, and every so often it might fall out.
INGREDIENTS :
- 1 (8-ounce package) of brownie mix or 1 2/3 cup brownie mix
- 4 eggs, divided
- 1 Tablespoon canola oil
- 1/2 cup mini semisweet chocolate chips
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 (21-ounce) can Cherry Pie Filling
- COOL WHIP whipped topping, thawed
- chocolate syrup
INSTRUCTIONS :
- Preheat oven to 350° F. Coat 9-inch springform pan with cooking spray and set aside.
- In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate chips. Spread batter in prepared pan. Bake for 10-12 minutes or until brownie is just set. (will not be completely done at this point)
- Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until well combined and smooth. Add in the remaining 3 eggs on low speed and set the mixture aside.
- Carefully spoon 1/2 can (1 cup) of pie filling into the center of brownie, leave a 2-inch brownie border along sides of pan.
- Dollop cream cheese mixture over surface; carefully spread to edges of pan. Bake for 35-40 minutes or until center is set, but jiggles when the pan is lightly tapped.
- Cool in pan on a wire rack for 1 hour.
- Cover and chill at least 4 hours before serving.
- Top cheesecake with remaining cherry pie filling. Garnish with COOL WHIP and chocolate syrup. if desired.