Chocolate Cherry Cheesecake
  • Brownie Base:
  • Betty Crocker Chocolate Chunk Brownie mix (plus the oil, water and egg ingredients it calls for on the box directions)
  • Cheesecake:
  • 3 packages (250 g each) cream cheese, softened
  • ¾ cup granulated sugar
  • 4 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 can cherry pie filling
  • 1 jar Betty Crocker chocolate frosting
  1. Preheat oven to 350F.
  2. Brownie Base:
  3. Make brownie batter according to directions on the box. Grease the bottom only of a 10” springform pan and pour brownie mix into pan.
  4. Bake 20 – 25 minutes until brownies are cooked.
  5. Cheesecake:
  6. Reduce oven temperature to 325F.
  7. Combine cream cheese and sugar in a large bowl. Beat with an electric mixer on low speed until smooth.
  8. Add eggs, one at a time, beating well after each addition and occasionally scraping sides of bowl.
  9. Beat in sour cream, vanilla and flour. Beat just until mixed.
  10. Pour cheesecake batter over cooked brownie base. Smooth top.
  11. Bake until top is golden and center is set (no longer jiggling), about 60-70 minutes. Let cool to room temperature then cover and refrigerate for at least 4 hours.
  12. Run knife around inside of pan before removing cheesecake from pan (so it doesn’t stick to the sides).
  13. Pipe chocolate frosting around the top of the cheesecake and fill the middle with cherry pie filling. Store leftovers in refrigerator.
Recipe by Moms & Munchkins at