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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cherry-Fudge Cheesecake Recipe

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This recipe for Cherry-Fudge Cheesecake is from Smurfette's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Heat oven to 350F. 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.
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.
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.
Personal Notes:
Personal Notes:
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.

 

 

 

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