Cherry Chocolate Brownie Cheesecake


Lucky Leaf

Printable recipe

1 8 oz brownie mix or 1 2/3 cup of brownie mix

4 eggs, divided

1 Tbsp. oil

1/2 cup mini semi sweet chocolate chips

3 8 oz packages cream cheese, softened

3/4 cup sugar

1 21-ounce can Lucky Leaf Premium Cherry Pie Filling

Frozen whipped topping, thawed for garnish (optional)

Preheat oven to 350 degrees. Coat a 9- inch sprinform 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 10-12 minutes or until brownie is set. (It 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 eggs on low speed and set the mixture aside.  Carefully spoon 1/2 can )1 cup) of pie filling into center of brownie, leaving a 2- inch brownie border along side if pan.  Carefully, pour cream cheese mixture over surface.  Bake for 35-40 minutes or until the 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 optional whipped topping.

* note* When I made the recipe I doubled the brownie mixture for the bottom of the pan.