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Let Them Eat Cheesecake
Jan 24, 2013
Yesterday, January 23, was National Pie Day. According to the American Pie Council…oh my word, yes, there is such a thing…it was a day to raise awareness, enjoyment and consumption of pies. Events ranged from pie festivals, pie bake-offs, pie feeds, and of course, free pie. If pie is your thing, it seems January 23rd was the day to party.
If you aren’t all pie-faced over pie, hang in there. It wasn’t until I became involved in the food blogging world that I learned there is a food event or holiday for almost every day of the year. Earlier in January, there was National Fig Newton Day and a Peking Duck Day. The entire month is devoted to Bread Machine Baking Month and National Soup Month, among others.
It seems some people really need an excuse to celebrate, and I say, go for it. Why not? Why not enjoy and celebrate food? Why not have something fun and a bit silly in our otherwise serious and often stressful world? Why not let them eat pie? Or fig newtons? Or cake?
National Cheesecake Day isn’t officially celebrated until July 30, but if I were you, I wouldn’t wait that long to make Brownie Cherry Cheesecake. It is a sort of celebration all on its own. A dense, chewy, chocolaty brownie is layered with baked creamy, rich cheesecake and topped with classic sweet and tart cherries. It is a party in your mouth no matter what day it is.
Brownie Cherry Cheesecake
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
Prepare brownie mix as directed on package. Spread batter in a 10" or 12" round springform pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees 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 when served at room temperature, but cheescake should be stored in the refrigerator. Serves 12.
Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their dog, Ace, reside near Colome.