Feb 27th, 2007
Cherry Fudge Cheesecake
Cherry Fudge Cheesecake - Serves 16
Ingredients
3 tbsp butter, melted
2 packages (8 oz each) cream cheese, softened
1 package Betty Crocker brownie mix
1 can (21 oz) cherry pie filling
1 1/2 c whipping (heavy) cream
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, cleaning sides of bowl frequently, until smooth. Add remaining
mix, the whipping cream and syrup. Beat on med.
speed, scraping bowl frequently, until smooth. Pour over the crust in pan.
Bake 45 mins for springform pan, 35 mins for 9″
square pan. Let cool for 20 mins. Run metal spatula along side
of cheesecake to loosen before & after refrigerating. Spread pie
filling over top of cheesecake. Cover and refrigerate until chilled (takes 2hrs).
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