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Cherry Fudge Cheesecake Dessert
1 package brownie mix (with chocolate syrup pouch)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling
Heat oven to 350 degrees. Stir together 1 1/2 cups of the brownie
mix (dry) 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, 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.
Makes 16 servings
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