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Black Forest Brownie Cheesecake

A brownie-bottomed cheesecake, swirled with cherry jam, and loaded with chocolate chips! This Black Forest Brownie Cheesecake is topped with cherry pie filling, whipped cream, and chocolate curls!

Course Dessert - cheesecake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Author Sarah @ The Gold Lining Girl

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.

For Cheesecake Layer:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add sugar, and beat until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla and almond extracts.
  5. Fold in chocolate chips.
  6. Pour batter evenly over brownie layer.
  7. In a small microwave-safe bowl, heat the cherry preserves for 45 seconds, or until thin and runny.
  8. Spoon over the cheesecake batter, swirling lightly with a knife.
  9. Bake for 35-40 minutes, or until the edges of cheesecake are golden brown and slightly puffy, and the center is still slightly jiggly.
  10. Cool in the pan on a wire rack.
  11. Run a knife around the edge, and release the sides of the pan to remove cheesecake.

For Topping:

  1. Pipe or spoon a border of whipped topping around the edge of the cheesecake.
  2. Spoon the cherry pie filling into the center of the cheesecake.
  3. Sprinkle with chocolate curls. Cut and serve.