One thing I love about the Fall/Winter season are all the spectacular desserts!! From pies to cookies, to special breads there's a never ending variety at your fingertips. My hubby's downfall is cheesecake so I knew when I received Lucky Leaf's pie filling in the mail and was asked to try their award winning recipes that the Cherry Chocolate-Brownie Cheesecake was going to be a hit!
Cherry Chocolate-Brownie Cheesecake
*One Package 8 oz brownie mix or 1 2/3 cup brownie mix
* 3 tbsp oil
*1/2 cup mini semisweet chocolate pieces
*3 packages (8oz each) cream cheese, at room temp
*3/4 cup sugar
* one can (21 oz) Lucy Leaf Cherry Pie Filling
*Frozen whipped dessert topping, thawed
Preheat oven to 350 degrees. Coat a 9 inch springform pan ( I used a pie plate) with cooking spray and set aside. In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake for 10-12 minutes or until brownie is just 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 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 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 wire rack for 1 hour. Cover and chill at least 4 hours before serving. Top cheesecake with remaining cherry pie filling.
Garnish with whipped topping, if desired.
Cooking time 45 min
Keep this in mind around the Holidays! I'm thinking Christmas or Valentine's Day with the red cherries. This recipe is easy to bake and rich. You've got to try it!
I received Lucky Leaf Pie Filling to try award winning recipes using the brands pie filling. The opinions expressed are100% my own.