Cherry Chocolate Chip Icebox Cheesecake

SERVES 12  |  ACTIVE TIME 30 Min  |  TOTAL TIME 4 Hours 30 Minutes

2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 cups heavy whipping cream, divided
2 vanilla beans, divided
juice of 1 lemon, about ¼ cup
2 (4 ounce packages) Brownie Brittle Chocolate Chip
½ cup powdered sugar
pinch salt
1 (21 ounce) can country cherry pie filling, divided

Line a 9”x5” baking pan with parchment paper or plastic wrap.  Set aside. 

In a large bowl combine cream cheese and granulated sugar with an electric mixer until combined.  Add 1½ cups heavy cream and beat until combined. 

Split one vanilla bean down the middle lengthwise and use the back of your knife to remove the seeds.  Add seeds from one vanilla bean and lemon juice to cream cheese mixture.  Whip until light and fluffy.

Pour ½ cup heavy cream into a shallow bowl.  Set aside.  If desired you can pour cherries into a sieve over a bowl to separate the cherries and the syrup.  Return cherries to can and use syrup in the next steps.

Add 1 cup cheesecake to baking pan and use spatula to smooth into even layer.  Quickly dip Brownie Brittle pieces into heavy cream, one at a time, and place onto cheesecake mixture covering the entire pan (this will take about 6 -8 pieces per layer).  Repeat cheesecake layer and brownie layer again. 

Layer 1 cup cheesecake on 2nd layer of Brownie Brittle and a little less than add half of cherry pie filling syrup.  Quickly dip Brownie Brittle pieces into heavy cream, one at a time, and place onto cherry pie filling syrup covering the entire pan (this will take about 6 -8 pieces per layer).  Repeat cheesecake layer, brownie layer and syrup again.  Reserve remaining Brownie Brittle.  Crush into crumbs and set aside.  Cover with plastic wrap.  Freeze 4 hours, up to overnight.

Once the cake is frozen: prepare the frosting.  In a tall bowl whip remaining 1 cup heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.  Split one vanilla bean down the middle lengthwise and use the back of your knife to remove the seeds.  Add vanilla seeds, salt and powdered sugar. Whip until stiff peaks form.  (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).  Chill until ready to use.

Remove cake from freezer, invert pan onto a plate.  Frost with whipped cream.  Sprinkle remaining crumbs onto side of cake and gently press into whipped cream.  Store in freezer until ready to serve.

To prepare for serving:  spoon reserved cherries over the top.

Serve and enjoy!

COOK'S NOTE:  You may substitute 2 teaspoons pure vanilla extract for the vanilla beans.

Recipe developed by Donna Elick - The Slow Roasted Italian
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