Tuesday, June 24, 2008

Cherry Cheesecake Brownies

I had been looking forward to making these ever since I found the recipe -- cheesecake, cherry, AND brownie?! All of my favorite things! While these did turn out well and I'm sure would be a hit at any bake sale or party, it seemed that it was almost too much of a good thing. There were so many flavors going on that none of them could really sing; I would have preferred the cheesecake and cherries over a plain ol' chocolate crumb crust. But these are worth a try!

16 oz cream cheese
1/2c sugar
1 egg
1 tsp vanilla

1c unsalted butter
6 oz baking chocolate
2c sugar
1 tsp vanilla
3/4tsp salt
4 eggs
1 1/4c AP flour
21 oz. cherry pie filling + 1 tsp lemon juice

Preheat the oven to 350, and grease a 9 x 13 baking pan.

Melt the baking chocolate in a double broiler. Cream together the butter and sugar for the brownie layer, then add the eggs. Add the vanilla and melted chocolate and mix well. Stir in flour and salt and pour into the baking pan.

For the cheesecake layer, beat all ingredients together until smooth. Drop it by the tablespoon over the brownie layer, and follow by dropping tablespoons of the cherry mixture over it. Use a butter knife to swirl the layers, but do not mix them together. Bake for 45-50 minutes or until the edges of the brownie begin to pull away and the edges of the cheesecake begin to turn slightly brown. Keep in mind that this brownie will still seem gooey when you first take it out of the oven, let it cool completely and chill for at least 4 hours (I let mine go overnight and am glad I did). Try serving these in cupcake liners, they're super gooey!

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