The red and green maraschino cherries in this cheesecake brownie make it a fun Christmas treat! I found them a little tricky to cut, so I think if I make them again, I might stick them in the freezer for ten minutes before cutting.
Whether or not they turn out a little messy, they are definitely delicious if you like cheesecake and brownies!
Ingredients for crust:
4 ounces unsweetened baking chocolate, broken into pieces
1 cup (2 sticks) butter
2 cups sugar, divided
1 teaspoon vanilla
2 cups flour
Ingredients for cheesecake topping:
8 ounces cream cheese, softened
½ cup sugar
½ cup green and red maraschino cherries, chopped
½ teaspoons almond extract
Heat oven to 350 degrees. Grease 13 x 9 inch baking pan.
Place unsweetened baking chocolate and two sticks of butter in large microwave-safe bowl. Microwave at 50% power for 2-3 minutes, stirring after each minute, until mixture is smooth.
Beat in 2 cups sugar, 3 eggs, and 1 teaspoon vanilla until blended. Stir in 2 cups of flour. Spread batter in greased pan.
Beat cream cheese, ½ cup sugar, and 1 egg. Stir in red and green cherries and almond extract. Spread over top of chocolate batter in pan. Bake 35-40 minutes or just until set. Remove from oven. Cool completely in pan on wire rack. Cut into bars and cover. Refrigerate leftover bars.
Yields: 36 bars