Feb 11 2009
Cherry-Fudge Cheesecake
Photo Courtesy of Betty Crocker
Here is another great recipe from Betty Crocker. This would be perfect to serve on Valentine’s Day. If you like chocolate and cheesecake, then you will love this. You can substitute the cherries for strawberries or raspberries. I personally do not like raspberries at all, but I know that other people really enjoy them. I am more of a strawberry and cherry girl.
This recipe is very easy to make. It does have to be refrigerated for at least 2 hours, so be sure to allow that amount of time so that it can set up properly. Also, be sure to refrigerate any leftovers. It’s not romantic getting sick on Valentine’s Day.
| 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 | can (21 ounces) cherry pie filling |
Directions
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, 9×3 inches, or square pan, 9×9x2 inches.
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.
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.
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