Cherry-fudge cheesecake dessert
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Betty Crocker Supreme Fudge Brownie Mix (with can of chocolate syrup) |
| 3 | tablespoons | Margarine or butter; melted |
| 2 | packs | (8 oz each) cream cheese; softened |
| 1½ | cup | Whipping cream |
| 1 | can | (21 oz) cherry pie filling |
Directions
Heat oven to 350 F.
Mix 1½ cups of the brownie mix (dry) and the margarine thoroughly. Press in ungreased 9" x 9" square pan. Beat cream cheese in large bowl on medium speed, scraping bowl frequently, until smooth, about 2 minutes. Stir in remaining brownie mix, the whipping cream, and the chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth, about 5 minutes. Pour over crust in pan. Bake until set, 35 to 40 minutes; cool. Spread pie filling over cheesecake. Refrigerate until chilled. Refrigerate any remaining dessert. 10-12 or more servings.
High Altitude Directions (3500-6500 feet): Stir 2 T all-purpose flour into brownie mix (dry) before measuring. Continue as directed in recipe. Bake 55 to 60 minutes.
Source: A Betty Crocker dessert recipe folder I acquired somewhere or other. The high-octane calorie and fat count in this recipe can be reduced somewhat by using a butter substitute, neufchatel cheese, and regular condensed milk (NOT the sweetened variety!).
Posted to MC-Recipe Digest V1 #926 by Marilyn Olander <molander@...> on Nov 26, 1997