I’m not a huge fan of cheesecake. I mean, it’s pretty good, but I’m usually more of a cupcake kind of girl. But brownie crust? Goopy cherry filling? Sign me up.
I usually only make this twice a year – once around Thanksgiving/Christmas and once in June for Reginas birthday.
It’s easy to make and super chocolatey rich.
Here are the directions in case you want to give it a whirl. Oh, and I haven’t tried it yet, but next time I make this I plan to make a sugar-free version. Most stores now carry sugar-free brownie mixes and the only other substitution would be using Splenda or some other form of sweetener in place of the sugar in the cheesecake.
1 (8 oz.) box fudge brownie mix (I ususally make the regular sized box which is a little more than double the 8 oz bag – you have to use the same amount of egg and oil called for on the box mix if you do this and also pre-bake it for 5-10 minutes longer to be sure it’s set up)
1 egg (or more if you use the larger box mix)
3 Tbsp. oil (or what the box calls for)
½ cup mini semisweet chocolate chips
3 pkgs. (8 oz. each) cream cheese, at room temp.
¾ cup sugar
1 can (21 oz.) cherry pie filling
Preheat oven to 350 degrees.
Coat a 9-inch springform pan with cooking spray; 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 to 12 minutes or until brownie is just set. It will not be completely done at this point. (Remember, cook for an additional 5-10 minutes if making 20 oz box, otherwise it will not be set enough to add the cheesecake.)
Meanwhile, in a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well combined and smooth.
Beat eggs in on low speed just until combined; set aside.
Carefully spoon ½ can (1 cup) of pie filling into center of brownie, leaving a 2-inch brownie border along sides of pan.
Dollop cream cheese mixture over surface; carefully spread to edges of pan.
Bake for 35 to 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.
Makes 8-10 servings.
Calories: You don’t want to know.
And, yes, I took this picture in the car. Don’t ask why. I don’t know.