Brownie Bottom Cherry Cheesecake

Cherry cheesecake

I have the best husband in the world, its really no contest. He is the sweetest partner and is a fantastic dad to our two kids. One of the things I love most about him is how he loves other people. When he cares about someone he would move mountains for them. I love how he loves our little family. He also happens to love chocolate, cheesecake, and cherries. For my husband’s first father’s day I created this custom cheesecake to combine his favorite flavors into one. It was a hit and has become a tradition for us. Honestly, I look forward to it just as much as he does.

Cherry cheesecake
Brand new dad with his first itty bitty baby!

The brownie bottom is super moist and chewy, it creates the best base ever. The cheesecake is savory and rich, complimented perfectly by the tart cherry filling. We love putting the cherry mix in a pile in the center of the cheesecake so it becomes a molten mess. Not as pretty, but crazy delicious.

cherry cheesecake

cherry cheesecake

Brownie Bottom Cherry Cheesecake

Ingredients

  • 8 oz. package of brownie mix, or your favorite recipe
  • 4 eggs, divided
  • 1 tbsp canola oil
  • ½ cup semi sweet chocolate chips
  • 3- 8 oz. packages of cream cheese, softened
  • ¾ cup sugar
  • 1 21 oz. can of cherry pie filling
  • Cool Whip for serving

Instructions

  1. Preheat oven to 350 degrees and prepare a 9 inch spring form pan with non stick cooking spray.
  2. In a medium bowl, stir together brownie mix, one egg, and oil. Stir in chocolate chips then spread onto the bottom of pan.
  3. Bake for 10 minutes, or until brownie is just set.
  4. In a large bowl beat cream cheese and sugar until smooth. Blend in eggs. Set aside.
  5. Spread a thin layer of pie filling on top of the brownie than spread cheesecake filling over the top.
  6. Put the rest of the filling on top. You can spread this around, my husband likes it all in the center so there's a cherry molten center.
  7. Bake for 35-50 minutes. The center will be set for slightly jiggly when done.
  8. Cool for at least 1 hour. Chill for 4 hours before cutting into.
  9. Top with cool whip and enjoy!
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