Recipe Inspiration
cherry cheesecake brownies
Cheesecake – 6 oz cream cheese room temp – 1 large egg room temp – 1/4 cup granulated sugar – 1 tsp vanilla pure Cherry Pie Filling – 2/3 cup cherry pie filling
Brownies – Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside. – In a large bowl, whisk together butter and sugar until combined. – Add vanilla and eggs, whisking until smooth. – In a separate bowl, sift together cocoa powder, flour and salt. – Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Brownies – Preheat oven to 350F. Line an 8 x 8 metal baking pan with aluminum foil – Whisk butter and sugar in a large bowl. – Whisk in vanilla and eggs. – In a new bowl, whisk dry ingredients. – Add dry ingredients to wet then stir to combine with a spoon. Cheesecake – Beat cheesecake ingredients with an electric mixer until smooth and lump free, scraping down the sides of the bowl with a spatula as needed.
Assembly – Reserve 1/2 cup of brownie batter. Place remaining brownie batter in baking pan and smooth with a spatula until even. – Pour cheesecake mixture over the brownie batter in the baking pan. – Spoon cherry pie filling onto cheesecake mixture. – Dollop with reserved brownie batter. – Using a sharp knife, gently swirl together cheesecake, cherry pie filling and brownie batter dollops. – If desired, top with additional cherries.
--Bake for 30 to 35 minutes. Brownies are done when a tester inserted in the center comes out with a few moist crumbs. – Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approx. 1 hour. – Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set. – Gently remove aluminum foil then cut brownies into squares and serve.