Cherry-Fudge Cheesecake Dessert

Chocolate and cherries marry in this decadent cheesecake
made easy with a brownie mix.

Prep: 15 min - Bake: 50 min - Cool: 20 min - Chill: 2 hr

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling

1. Heat oven to 350F. Stir together 1 1/2 cups of the brownie
mix (dry) and the butter. Press in bottom of ungreased springform
pan, 9x3 inches, or square pan, 9x9x2 inches.

2. Beat cream cheese in large bowl with electric mixer on medium
speed about 2 minutes, scraping bowl frequently, until smooth.
Add remaining brownie mix, the whipping cream and chocolate syrup.
Beat on medium speed, scraping bowl frequently, until smooth.
Pour over crust in pan.

3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes
for 9-inch square pan, or until set; cool 20 minutes. Run metal
spatula along side of cheesecake to loosen before and after
refrigerating. Spread pie filling over cheesecake. Cover and
refrigerate until chilled, about 2 hours. Cover and refrigerate
any remaining cheesecake.

Makes 16 servings

High Altitude (3500-6500 ft): Stir 2 tablespoons Gold Medal®
all-purpose flour into brownie mix (dry) before measuring. Bake
springform pan 65 to 70 minutes, 9-inch pan 55 to 60 minutes.

Success Hint: Removing the dessert from the pan will be easier
if you press the crust rather than pack it too firmly.

Variation: Looking for another great flavor combo? Use
strawberry or raspberry pie filling.

Nutritional Info Per 1 Serving:
Calories 370 (Calories from Fat 190); Fat 21g (Saturated 12g);
Cholesterol 55mg; Sodium 250mg; Potassium 80mg;
Carbohydrate 41g (Dietary Fiber 0g); Protein 4g

Diet Exchange: Not Recommended


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.