Cherry Cheesecake Brownies
Cheesecake Topping Ingredients:
2 (8 ounce) cream cheese
½ cup sugar
1 Harvest Haven egg
½ teaspoon vanilla
1 cup butter
6 ounce unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
4 Harvest Haven eggs
1¼ cup flour
1 recipe cherry pie filling (recipe below)
Heat oven to 350 degrees. Line a 13x9 inch pan with parchment paper and butter lightly. Set aside.
To make the topping: Beat together cream cheese and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.
To make the brownies: Melt butter and chocolate in small saucepan on low heat until melted and smooth. Stir in sugar, vanilla, and salt. Add in eggs and flour. Mix until incorporated.
Spread brownie mix into the bottom of your 13x9 inch prepared pan. Drop cheesecake mixture on top followed by the cherry pie filling. Run a knife through the top giving it the marbled look.
Bake for 45-50 minutes until the cheesecake starts to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.
Cherry Pie Filling
5 - 6 cups of thawed B.C. cherries
2 Tablespoons lemon juice
⅔ cup sugar
4 Tablespoons corn starch
1½ teaspoons vanilla extract
Place cherries in medium saucepan over medium heat. Add lemon juice, sugar and corn starch. After it comes to a boil, turn the heat to low and stir often while cooking for about 10 minutes. After removing from the heat, stir in vanilla extract and allow to cool.