Cherry Chocolate Brownie Cheesecake Food

CHERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
• Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
• Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
• Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.

CHERRY CHOCOLATE BROWNIE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9" spring form pan with cooking spray and set aside.
• In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in mini-chocolate chips. Spread into springform pan. Bake for 10 - 12 minutes or until brownie is just set.
• In a large bowl, beat cream cheese and sugar on medium speed until smooth. Beat in eggs on low until just combined.
• Carefully spoon half can of cherry pie filling into center of brownie, leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface and carefully spread to edges of the pan.
• Bake for 35 - 50 minutes or until the center is set but jiggles when pan is tapped. Cool on wire rack for 1 hour. Cover and chill at least 4 hours before serving.
• Before serving, top with remaining cherry pie filling and Cool Whip.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
• Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
• Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.

FUDGY CHERRY-CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°.
• Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
• Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
• Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
• With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
• Spoon brownie mixture into prepared baking pan.
• Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
• Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
• Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
• After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
• Beat cream cheese in a large bowl until smooth.
• Add eggs one at a time, beating well after each addition.
• Add sugar and almond extract; beat until smooth.
• Add 1/2 cup of the whipping cream; blend well.
• Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
• Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
• Spoon remaining cream cheese mixture over the pie filling layer.
• Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
• Cool in pan on a wire rack for 1 hour.
• Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
• Remove from heat and stir in the chocolate chips.
• Line a cookie sheet with waxed paper.
• Remove the sides of the springform pan.
• Place cheesecake on the paper lined cookie sheet.
• Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
• Chill for at least 3 hours or over night.
• Serve topped with the remaining pie filling.

CHERRY CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350. Spray 13 x 9 inch pan with vegetable mist.
• Beat filling ingredients on low speed until well combined, set aside.
• Place brownie mix, water, oil, and eggs in mixing bowl and stir with a wooden spoon until well mixed.
• Stir in cherries.
• Scrape half batter into prepared pan and spread evenly.
• Spread cream cheese filling over batter.
• Dollop remaining batter over filling and swirl with a dinner knife to marble the batter.
• Scatter the chocolate chips evenly on the top.
• Bake for 25 to 30 minutes, or until lightly browned. Cool completely before cutting.