Ingredients:
Brownie Crust:
1 package (18 oz) family size brownie mix
1/2 cup Family Reserve Picual Extra Virgin Olive Oil
1/3 cup water
1 egg
Cranberry Cheesecake:
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 eggs
2 teaspoons vanilla extract
1 cup cranberry sauce
1/4 cup Cranberry Pear Fruit Vinegar
Instructions:
Preheat oven to 350°F, line a 13x9-inch baking sheet with parchment paper, and lightly oil the sheet. Place brownie mix, olive oil, water, and egg in a large bowl and whisk to combine. Pour the brownie batter into the prepared baking dish and spread out in an even layer. Set aside.
Place the cream cheese in the bowl of a stand mixer fitted with a whisk attachment and whisk until fluffy. Add the condensed milk, eggs, and vanilla extract, and whisk until smooth and combined. Pour the cheesecake batter over the brownie layer and carefully spread out towards the edges.
Place the cranberry sauce and fruit vinegar in a microwave-safe bowl. Warm in 30-second intervals, stirring after each session, until runny. Drizzle the cheesecake layer with the cranberry mixtures and swirl into a marble pattern with a toothpick.
Place the pan in the oven and bake for 30-40 minutes or until cooked. Remove from the oven and set aside to cool at room temperature. Once cooled, cover and place in the refrigerator to firm and chill for about 1 hour. Slice into squares and serve.
