Brownie Cherry Cheesecake

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.)