Cherry Topped Chocolate Brownie Cheesecake
An easy cheesecake with a brownie base and cherry topping.
Servings 12
Cost 5
Ingredients
- 1 box 19.4 oz Funfetti or other brownie mix
- 2 large eggs
- ⅔ cup vegetable oil (or use amount on brownie mix)
- ¼ cup water (or use amount on brownie mix)
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large large eggs, room temperature
- 21 oz can cherry pie filling
- ⅛ teaspoon almond extract optional
Instructions
- Grease a 9 inch springform pan or spray with cooking spray.
- Prepare brownie mix as directed on the package. For instance, if using Funfetti, set aside the candy coated chips to use for something else (like Cosmic Chocolate Cookies!), then mix the brownie mix, 2 eggs, oil, and water and beat 50 strokes. Pour in the pan.
- Set the pan on a rimmed baking sheet to catch links, then bake for 28-30 minutes at 350 or until set. Let cool completely.
- To make the filling, bring all ingredients to room temperature. Beat the cream cheese, sugar and vanilla until smooth, then beat in the eggs, one by one, on medium low speed.
- If using almond extract, add a little bit to the cherry pie filling and stir to mix. Spread about ½ cup of the cherry topping in the middle of the brownie, leaving about a 2 inch border.
- Scrape the cream cheese mixture over the cherry mixture and spread to the edge of the pan. Bake for 45 minutes at 350. It should look pretty set at this point. Let cool completely, then chill until very cold.
- Spread cherry mixture in a circle over the top center and spread or pipe sweetened whipped cream or whipped topping around sides.
