Black Forest Brownie Cheesecake

• Vegetarian

• Produce

  • 1 tsp Cherry extract

• Refrigerated

  • 3 Egg

• Condiments

  • 1/2 cup Cherry preserves

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 box Brownie mix
  • 1 21 oz. can Cherry pie filling
  • 1 Chocolate curls
  • 1 cup Semi sweet chocolate chip, mini
  • 3/4 cup Sugar
  • 1 8 oz. container Topping, whipped
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 8 oz. packages Cream cheese, reduced fat

• Liquids

  • 1/4 cup Water

Found on thegoldlininggirl.com

Description

Ingredients

• 1 box brownie mix (I love the Betty Crocker Original Supreme w/ Hersheys Syrup)
• ½ c. vegetable oil
• ¼ c. water
• 1 egg
• 1 tsp. cherry extract (optional)
• ½ c. mini semi-sweet chocolate chips
• 2 - 8 oz. packages reduced-fat cream cheese, softened
• ¾ c. sugar
• 2 eggs, at room temperature
• 1 tsp. vanilla extract
• ½ tsp. almond extract
• ½ c. mini semi-sweet chocolate chips
• ½ c. cherry preserves
• 1 - 8 oz. container whipped topping, thawed
• 1 - 21 oz. can cherry pie filling
• chocolate curls, for garnish

Directions

• In a large mixing bowl, combine brownie mix, oil, water, egg, and cherry extract.
• Fold in chocolate chips.
• Spread batter into the bottom of a well-greased 8-inch springform pan.
• Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted 2 inches from the side comes out with moist crumbs.
• Cool in pan on a wire rack for 15 minutes.
• Meanwhile, prepare cheesecake layer.
• In a large mixing bowl, beat cream cheese until smooth.
• Add sugar, and beat until combined.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla and almond extracts.
• Fold in chocolate chips.
• Pour batter evenly over brownie layer.
• In a small microwave-safe bowl, heat the cherry preserves for 45 seconds, or until thin and runny.
• Spoon over the cheesecake batter, swirling lightly with a knife.
• Bake for 35-40 minutes, or until the edges of cheesecake are golden brown and slightly puffy, and the center is still slightly jiggly.
• Cool in the pan on a wire rack.
• Run a knife around the edge, and release the sides of the pan to remove cheesecake.
• Pipe or spoon a border of whipped topping around the edge of the cheesecake.
• Spoon the cherry pie filling into the center of the cheesecake.
• Sprinkle with chocolate curls. Cut and serve.