Everything is in place, including a very simple, but decadent dessert. I whipped up a Brownie Cherry Cheesecake last night and it is sitting prominently in the kitchen...tempting me. I want to sink into the richness of the cheesecake and the sweetness of the brownie. I want to taste the burst of tart from a cherry on each bite. But for now, I wait because company is coming.
1 brownie mix (for 8x8 inch pan)
1/3 cup oil
1/3 cup water
(or whatever ingredients are stated on the package)
2 cans sweetened condensed milk
2 packages cream cheese, softened
2 teaspoons vanilla
2 cans cherry pie filling
Spread batter in a 10" or 12" round spring form pan that has been sprayed with non-stick cooking spray.
Bake at 350 for 25 minutes.
Meanwhile, beat eggs, sweetened condensed milk, cream cheese, and vanilla until creamy and smooth.
When brownie layer is baked, immediately pour cheesecake filling on top.
Spread carefully to edges of brownie.
Bake 30-40 minutes more, or until cheesecake is set and firm.
Cool for 2 hours.
Top with cherry pie filling.
(Flavor is best served at room temperature, but should be stored in refrigerator.) (Serves 12)