BLACK FOREST BROWNIE CHEESECAKE

I come back to my Brownie Cheesecake recipe again and again because that basic recipe has never failed me, no matter how I tweak it, and because it’s simply SO GOOD.

A full, thick layer of fudgy, gooey brownies topped with a rich cheesecake.

In the past, I’ve adjusted the basic recipe to make this Mint Chocolate Chip Brownie Cheesecake, and this Pumpkin Chocolate Chip Brownie Cheesecake. Both those versions are out-of-this-world!

And the flavors, no one would argue that a Black Forest Brownie Cheesecake shouldn’t be a thing. Chocolate + cherry + cheesecake = yes.

A thick layer of rich, chewy, and chocolate-y brownie packed with melty chocolate chips, topped with a layer of creamy chocolate chip cheesecake, and swirled with a generous amount of cherry preserves.

Ingredients

• For Brownie Layer:
• 1 box brownie mix I love the Betty Crocker Original Supreme w/ Hershey's Syrup
• 1/2 c. vegetable oil
• 1/4 c. water
• 1 egg
• 1 tsp. cherry extract optional
• 1/2 c. mini semi-sweet chocolate chips
• For Cheesecake Layer:
• 2 - 8 oz. packages reduced-fat cream cheese softened
• 3/4 c. sugar
• 2 eggs at room temperature
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/2 c. mini semi-sweet chocolate chips
• 1/2 c. cherry preserves
• For Topping:
• 1 - 8 oz. container whipped topping thawed
• 1 - 21 oz. can cherry pie filling
• chocolate curls for garnish

Instructions
For Brownie Layer:

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

thanks done share recipes to : https://thegoldlininggirl.com/2016/02/black-forest-brownie-cheesecake/

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