Brownie Cherry Cheesecake

Brownie Cherry Cheesecake Recipe

I didn’t really start cooking on a regular basis until we got married, and we have only attempted cheesecake a couple of times. I absolutely love cheesecake and think about making it all the time…but then I think about the time and effort it takes and push it off for another week…or month…or couple of months.

How could I not make this cheesecake…brownies, cheesecake, and cherries together? Irresistible. I ended up making it for a girls night and was amazed at how little time it took (aside from cooking time) to prepare. I haven’t made it since because the leftovers disappear too quickly, but everyone loved it and I’ve been asked for the recipe ever since. I would definitely say that this cheesecake is a hit!

Ingredients:

Brownie Layer:

  • 1 box brownie mix (for 8×8 inch pan)–Follow package instructions for cook time and added ingredients. (Typically you will need oil, water, and an egg.)

Cheesecake Layer:

  • 2 eggs
  • 2 cans sweetened condensed milk
  • 2 packages cream cheese (I used reduced fat), softened
  • 2 teaspoons vanilla

Topping:

  • 2 cans cherry pie filling (I used No Sugar Added pie filling)

Directions:

  • Prepare brownie mix as directed on the package.
  • Spread batter in a 10″ or 12″ round spring form pan that has been sprayed with non-stick cooking spray.
  • Bake at 350 degrees for 25 minutes.
  • While brownie crust is baking, beat eggs, sweetened condensed milk, cream cheese, and vanilla until creamy and smooth.
  • When brownie is baked, immediately pour cheesecake filling on top.
  • Spread carefully to edges of brownie.
  • Bake 30-40 minutes more, or until cheesecake is set and firm.
  • Cool for 2 hours.
  • Top with cherry pie filling.

*Let cool in refrigerator to help it keep longer.)

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Recipe Name
Brownie Cherry Cheesecake
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