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Lucky Leaf
Cherry Chocolate-Brownie Cheesecake


Who can resist the rich, creamy taste and texture of cheesecake, a favorite in every household? With this sublime example, we mix in another favorite, chocolate, and finish it with a splash of cherrythe perfect triumvirate of tastes.

Ingredients

3 cakes/24 servings
Cooking spray, as needed
1 1/4 qt. (24 oz.) packaged brownie mix
12 large eggs, divided
1/3 cup vegetable oil
1 1/2 cups mini semisweet chocolate pieces
4 1/2 lb. cream cheese, at room temperature
3 cups granulated sugar
1 3/4 qt. (63 oz.) LUCKY LEAF® Premium Cherry Fruit Filling, divided
Whipped topping, if desired

Method

1
Preheat oven to 350°F conventional or 300°F convection.
2
Coat three parchment-lined 9" springform pans with cooking spray; set aside.
3
In a large bowl, stir together brownie mix, 3 eggs and oil until combined. Mix in chocolate pieces. Pour batter evenly into prepared pans and smooth tops. Bake cakes 12-14 minutes, or until brownie is just set; they will not be completely done at this point.
4
While baking, in a mixer equipped with a paddle, beat cream cheese and sugar on medium speed until well combined and smooth. Add in the eggs on low speed until incorporated and set the mixture aside.
5
Gently spoon 1-cup pie filling into center of each brownie cake, leaving a 2" brownie border along the sides of pan. Divide cream cheese mixture evenly onto surface of each cake with pie filling and gently spread to the edges of each pan.
6
Bake 40-45 minutes or until center is set, but jiggles when the pan is lightly tapped. Remove from heat and cool cakes in pans on wire racks for 1 hour or to room temperature. Cover and chill at least 4 hours before serving.
7
To Serve: Top each cheesecake equally with remaining cherry pie filling. Slice each cake into 8 slices. Garnish each piece with a dollop of whipped topping, if desired.

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