Wow!! This week is crazy eventful! We have Valentine’s Day the 14th, my blogs 1st birthday the 16th, and then my anniversary is the 19th. So to celebrate I think this week is going to be dessert week!!
To kick off a week of straight sweets I thought I would post this amazing first! I don’t know why I’ve gotten bitten by the chocolate and cherry bug this V-day, but every chocolate/cherry recipe I see perks my attention and makes me think, “Ew, I wanna make that!!”
Maybe it’s the deep brown and bright red colors that I’m drawn to so much, cause I think the combination is completely gorgeous!! Not to mention delish! But when I read through this recipe and saw that it includes a box of brownie mix instead of cocoa powder, I was like, “Wow!! Now that has got to be good!”
I actually had to doctor the original recipe a bunch cause in the instructions it asked for things that weren’t even included in the ingredients list. So I went ahead and added them in my own quantity and it turned out great. So creamy and the crust, although you can’t really tell from the picture, give the perfect firm contrast to the the cheesecake and cherry filling. And yes, you definitely still get the subtle taste of the brownie mix. Not so much that it overwhelms that cheesecake flavor, but just enough that compliments the other flavors. It’s truely amazing!! Enjoy!
Cherry Fudge Brownie Cheesecake
1 box (about 1 lb 3 oz) fudge brownie mix
3/4 cup all-purpose flour
1/3 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups heavy cream
1/4 cup chocolate syrup
2 tablespoons water
1 can (21 ounces) cherry pie filling
Stir together 3/4 cup of the dry brownie mix, flour and melted butter.
Press mix into bottom of an ungreased 9″ springform pan.
Should look something like this.
In a large mixing bowl beat cream cheese on medium speed for about 2 minutes, scraping down bowl frequently, until smooth.
Add remaining brownie mix and heavy cream.
Beat on medium speed until just combined.
Add chocolate syrup and water. Beat on low until mostly incorporated, scrape down sides of bowl, and then beat on medium speed until smooth (about 1 minute).
Scoop over crust and spread until level.
Place spring form pan over a cookie sheet and bake at 350 degrees F for 45 to 50 minutes or until set. Let cheesecake cool for 20 minutes. Then run a sharp knife or metal icing spatula between the side of the cheesecake and the pan. This step is to loosen the cheesecake away from the pan and to preventing cracking. Top with pie filling, cover, and refrigerate overnight (or for about 6-8 hours until chilled threw out). Before un-molding, run a knife or spatula along sides of cheesecake again. Refrigerate any leftovers.