I made these for our Super Bowl party and everyone loved them. My family doesn't have a problem eating desserts especially anything with chocolate. I used my heart shaped pan again which gets a lot of use this time of year. I used it last year for Brownie Hearts w/Raspberry Butter Cream and Chocolate Heart Whoopie Pies. The brownie recipe is the one I always use from hersheys.com. The cheesecake recipe is from kraftrecipes.com.
1 cup butter melted
2 cups sugar
2 tsp vanilla extract
3/4 cups hershey's unsweetened chocolate
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
2 pkgs (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1/4 cup sour cream
red raspberry jam
raspberries for garnish
Heat oven to 350 degrees. Spray a wiltons 6 heart shaped pan with cooking spray. In a large bowl of a stand mixer beat softened cream cheese, sugar and vanilla. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside
Next make the brownie batter. In a microwave safe bowl melt the butter in the microwave. Pour into a mixing bowl and mix with sugar. Add eggs one at a time beating well after each addition. Add vanilla and cocoa beating again until blended. Add flour, baking powder and salt. Pour into prepared pan and tap the pan gently a few times to get ht brownie mixture evenly into all corners. Bake for 14-16 minutes. For a regular 9 x 13 pan bake for 25 minutes. You don't want the brownie to be too cooked as it will be baking again with the cheesecake.
Take pan out of the oven and decrease oven temperature to 325.
Top each brownie with the cheesecake mixture so that hearts are filled to the top but not overflowing.
Bake for another 16-18 minutes. Let cool in refrigerator overnight or in freezer for an hour or two to remove from pan easier. Melt raspberry jam in microwave for about 35-45 seconds. Stir. Pour over top of heart and top with squirt whipped cream and a raspberry.
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