So- company for dinner, what for dessert??? Only thing in the cupboard is brownie mix. Not brownies again! Bless the internet. This is delish! fast and easy. I, of course did not have cherry pie filling, but I did have some cream left, powdered sugar, cocoa powder and almond extract. Vola! Magic topping. Thank you Betty Crocker.
Ingredients:
- 1 box (1lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix (or equivalent weight of Ghirardelli’s brownie mix with chocolate chips)
- 3/4 c flour
- 1/3 c butter, melted
- 2 packages (8 oz each) cream cheese softened
- 1 1/2 c whipping cream
- 1 can cherry pie filling
Directions:
- Heat oven to 350°.
- Stir together 3/4 cup brownie mix, flour, and butter.
- Press in the bottom of ungreased springform pan (9×3 inches) or a square pan 9×9 inches.
- Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth.
- Add remaining brown mix and whipping cream.
- Beat on medium speed, scraping bowl frequently, until smooth. (Ignore chocolate chips)
- Pour over crust in pan.
- Bake 45-50 minutes for springform pan, 35 – 40 minutes for 9 inch square pan, or until set. (barely set, slight wiggle in the middle)
- Run (narrow) 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.
(Topping: Mix 3 Tab cocoa powder, 1 cup powdered sugar, add 2 Tab melted butter, 3 Tab warm water [cream], and 1/2 tsp almond extract. food.com, Junebug)
Serves: 16
Source: Mostly Homemade Mom from a Betty Crocker recipe
