I love when Lucky Leaf
sends me some goodies...in fact, more Valentine's Day stuff is on it's way, and there's a giveaway in the works...but I digress. Today, I'm sharing their fun recipe...impressive for me because I don't bake anything bigger than cupcakes and simple pies. But I do LOVE cheesecake, and this is perfect for a special evening with a glass of champagne.
Feast your eyes on this....
The bottom layer is brownie, with a cherry center inside the cheesecake. I still can't believe I made it. It needed to set overnight, eliciting lots of groans from my menfolk who for some reason thought it would be done instantaneously.
OK, so how did I do it???
What you'll need...
one package 8 oz. brownie mix OR 1 2/3 cup brownie mix
1 tbsp. oil
1/2 cup mini semisweet chocolate pieces
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 can (21 oz.) Lucky Leaf® cherry pie filling
frozen whipped dessert topping, thawed
I've also never made a cheesecake because it requires a springform pan, but Wayfair (formely CSN) sent me the Frieling leak-proof 10" Springform pan
to review. It's so cool with the snappy off base and collar. Sorry, I'm easily amused...and it worked fabulously, as you'll see later.
1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray; set aside.
2. In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate pieces.
3. Spread batter in prepared pan. Hmmm....isn't that pretty?
4. Bake for 10 to 12 minutes or until brownie is just set. (It will not be completely done at this point.)
5. Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until well combined and smooth. Yes, I don't have a fancy-schmancy KitchenAid mixer, which would probably make this part easier, but my hand mixer eventually gets the job done.
6. Add in the remaining 3 eggs on low speed and set the mixture aside.
7. Carefully spoon 1/2 can of pie filling into center of brownie, leaving a 2-inch brownie border along sides of pan.
8. Dollop cream cheese mixture over surface; carefully spread to edges of pan. Bake for 35 to 40 minutes or until center is set, but jiggles when the pan is lightly tapped.
9. Cool in pan on a wire rack for 1 hour, making sure no one touches it. I had to keep pushing people away. Cover and chill at least 4 hours before serving. Top cheesecake with remaining cherry pie filling.
10. Garnish with whipped topping, if desired. And yes, you will desire.