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Cherry-Fudge Cheesecake Dessert

 73 Ratings
34 Comments
  • Prep Time 15 min
  • Total Time 3 hr 25 min
  • Servings 16
  • Save
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  • Pinterest
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    738

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

Ingredients

1
box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
3/4
cup flour
1/3
cup 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

Directions

  • 1 Heat oven to 350ºF. Stir together 3/4 cup of the brownie mix (dry), flour 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 and the whipping cream. 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.

Expert Tips

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 raspberry pie filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
230mg
10%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
6%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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