| 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. |
| 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. |
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| Removing the dessert from the pan will be easier if you press the crust rather than pack it too firmly. |
|
| Looking for another great flavor combo? Use strawberry or raspberry pie filling. |
Nutrition Information:
370 ( 190 ); 21 g ( 12 g); 55 mg; 250 mg; 41 g ( 0g); 4 g 16 %; 0%; 6 %; 6 %