Chef Tom shows you how to create a super simple dessert that you can share at your next gathering, or simply keep it all for yourself.
Cherry Cheesecake Cobbler Recipe
Yield: 12 servings
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 3 eggs, divided
- 8 oz cream cheese
- 2 1/2 cups powdered sugar
- 1 lb frozen cherries
- 1/4 cup House of Q Sugar & Spice BBQ Sauce
Combine the cherries and House of Q Sugar & Spice BBQ Sauce in a small skillet on the stovetop or a side burner. Cook over medium/low heat, smashing the cherries with a wooden spoon or spatula. Continue cooking until the liquid is reduced and the pectin has thickened the chutney. Remove from heat and set aside.
Combine the cream cheese and powdered sugar in the bowl of a stand mixer, fitted with the paddle attachment. Whip slowly at first, until incorporated, then on medium speed until the mixture is light and fluffy. Turn the speed down to medium/low. Add one egg at a time. Wait until the egg has been incorporated before adding the second egg. Stop the mixer and scrape down the sides with a spatula. Mix 30 seconds longer. Set mixture aside.
In a mixing bowl, combine the yellow cake mix, melted butter and the one remaining egg. Mix with the spatula until the mixture comes together. Place 2/3 of the mixture in a greased Lodge Logic 12” cast iron skillet. Press flat into the bottom of the pan. This will be a fairly thin layer that will form the crust. Pour the cream cheese mixture over the cake base. Spread evenly. Evenly distribute the cherry chutney over the cheesecake filling. Crumble the remaining yellow cake mixture over the top of everything.
Bake until the center jiggles slightly when shaken, and the cake crumbles are golden brown, about 45 minutes.