Ingredients for Cherry Chocolate Brownie Cheesecake
- Fudge Brownie Mix
- Egg
- Oil
- Mini Chocolate Chip
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- Cherry Pie Filling
- Cool Whip
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How to Make Cherry Chocolate Brownie Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the brownie crust:** In a medium bowl, combine melted butter, sugar, cocoa powder, flour, eggs, and vanilla extract. Mix until well combined. Press the mixture into the bottom of the prepared springform pan.
- **Make the cheesecake filling:** In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla extract. Gently fold in the cherries.
- Pour the cheesecake filling over the brownie crust. Bake for 80 minutes, or until the center is just set. A slight jiggle is okay.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
226g
Fat
118g
Carbs
32g
