- Chocolate and cherries marry in this decadent cheesecake made easy with a brownie mix.
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 350ºF. 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
3500-6500 ft
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:
370 (Calories from Fat 190); Fat
21g (Saturated 12g); Cholesterol
55mg; Sodium
250mg; Potassium
80mg; Carbohydrate
41g (Dietary Fiber 0g); Protein
Diet Exchange: Not Recommended
This recipe displayed with permission from General Mills, Inc.
