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

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