Brownie Cherry Cheesecake
Just let that title and picture soak in a minute…………I’ll wait.
I’ve had this recipe tucked away in a cabinet in my kitchen for months. I’m not really sure why I had it in there, because it’s not a place I keep recipes. I think it first sat on my counter for a month or two so I would make it, should the need ever arise. But I got tired of it sitting on the counter so I stuck it in a cabinet, and every now and then it would fall out………as if saying “MAKE ME”.
So the other day when it tumbled out of the cabinet for the umpteenth time, I decided there was no NEED for a cheesecake other than I just wanted to EAT cheesecake!……….hence, the need had arose!
What caught my attention most was BROWNIE Cheesecake. Being big brownie lovers in this house, I knew adding cheesecake to the brownies could only equal pure bliss!
I mean look at that would you…………
In between that layer of brownie and creamy cheesecake is cherry pie filling……..oh but wait! there’s more.
Take a slice, put it on a plate, crown it with a touch more cherry pie filling, a big dollop of COOL WHIP whipped topping and a drizzle of chocolate syrup and you’ve got your self one fiercely decadent dessert!
By adding a fluffy cloud of COOL WHIP along with your own special touches, like chocolate syrup or sprinkles, can make any homemade or even store-bought desserts extra special.
This Brownie Cherry Cheesecake is not too rich, creamy and delicious and will certainly impress any guests!
I do have one note to pass on about the recipe. The brownie in this recipe is meant to be more of a crust, than a typical “brownie” I found it to be a little tough. It was fine to eat and very delicious, yet hard to maneuver with a fork, which was odd, because it wasn’t hard to eat. So, the next time I may just try making a regular batch of brownies for the bottom……..but either way you make them, I don’t think you’ll be disappointed one bit.
I still managed to eat the whole
Now that I have your mouth watering for cheesecake, I guess you want the recipe, huh?
recipe courtesy of Lucky Leaf
- 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
- Preheat oven to 350 degrees. 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.
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