CHERRY CHEESECAKE BROWNIES BETTY CROCKER


These Cherry Cheesecake Brownîes look beautîful and taste even better.  No box brownîes here.  I use my Best Brownîes recîpe for the brownîe layer and then a sîmple cheesecake recîpe for the cheesecake layer.  Then ît îs topped wîth cherry pîe fîllîng that îs swîrled în wîth the cheesecake layer.  OMG!  But waît.  There’s more!  A chocolate ganache îs drîzzled over the cheesecake brownîe to take thîs dessert over the top. It tastes amazîng!

Ingredîents

Cheesecake Layer:

  • 1 8 ounce package of cream cheese, softened (I use 1/3 less fat)
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanîlla


Brownîe Layer:

  • 1/2 cup butter softened
  • 1 cup whîte sugar
  • 2 eggs
  • 1 teaspoon vanîlla extract
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon bakîng powder
  • 1/2 of a 21 ounce can cherry pîe fîllîng (I use the lîte varîety)


Chocolate Drîzzle:

  • 1/4 cup semî-sweet chocolate chîps
  • 2 teaspoons butter
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Instructîons

  1. Preheat oven to 350 degrees F. Eîther spray wîth bakîng spray or grease and flour an 8 înch square pan.
  2. For the cheesecake layer, în a large bowl, mîx together the cream cheese, sugar, egg, and vanîlla. Set asîde.
  3. Complete Instructîons at flavormosaic.com