Cherry-Fudge Cheesecake Dessert

Cherry-Fudge Cheesecake Dessert
205 min.
16
414kcal

Suggestions


Indulge your sweet tooth with a delightful Cherry-Fudge Cheesecake Dessert that is sure to impress your family and friends! This luscious dessert combines the rich, fudgy goodness of brownie mix with the creamy texture of cheesecake, all topped off with a vibrant cherry pie filling. Perfect for any occasion, whether it's a birthday celebration, a holiday gathering, or simply a weekend treat, this dessert is a crowd-pleaser that will leave everyone asking for seconds.

With a preparation time of just over three hours, including baking and chilling, this recipe is surprisingly easy to make. The combination of cream cheese and heavy whipping cream creates a velvety filling that pairs beautifully with the chocolatey brownie crust. The cherry topping adds a burst of fruity flavor, making each bite a harmonious blend of sweetness and richness.

Not only is this Cherry-Fudge Cheesecake Dessert visually stunning, but it also boasts a satisfying balance of flavors and textures. Each slice is a decadent experience, with the creamy cheesecake melting in your mouth and the cherry topping providing a refreshing contrast. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the highlight of any meal!

Ingredients

  • box brownie mix betty crocker® (1 lb 2.4 oz)
  • 0.3 cup butter melted
  • 21 ounces cherry pie filling canned
  • 16 ounces cream cheese softened
  • 0.8 cup flour 
  • 1.5 cups whipping cream (heavy)

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • spatula
  • springform pan

Directions

  1. Heat oven to 350ºF. 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.
  2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth.
  3. Add remaining brownie mix and the whipping cream. Beat on medium speed, scraping bowl frequently, until smooth.
  4. Pour over crust in pan.
  5. 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.
  6. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

Nutrition Facts

Calories414kcal
Protein4.5%
Fat55.14%
Carbs40.36%

Properties

Glycemic Index
6.38
Glycemic Load
3.66
Inflammation Score
-5
Nutrition Score
4.0247826161592%

Nutrients percent of daily need

Calories:413.78kcal
20.69%
Fat:25.55g
39.31%
Saturated Fat:12.5g
78.1%
Carbohydrates:42.09g
14.03%
Net Carbohydrates:41.71g
15.17%
Sugar:17.54g
19.49%
Cholesterol:53.85mg
17.95%
Sodium:239.53mg
10.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.69g
9.39%
Vitamin A:954.17IU
19.08%
Vitamin B2:0.14mg
8.46%
Selenium:5.24µg
7.49%
Iron:1.31mg
7.28%
Phosphorus:56.27mg
5.63%
Calcium:48.62mg
4.86%
Vitamin B1:0.07mg
4.45%
Vitamin E:0.6mg
3.99%
Folate:15.7µg
3.93%
Potassium:105.94mg
3.03%
Manganese:0.05mg
2.72%
Vitamin B5:0.27mg
2.72%
Vitamin D:0.36µg
2.38%
Copper:0.05mg
2.29%
Vitamin B3:0.44mg
2.2%
Magnesium:8.15mg
2.04%
Vitamin B6:0.04mg
2.02%
Vitamin C:1.48mg
1.8%
Vitamin B12:0.1µg
1.71%
Zinc:0.25mg
1.7%
Fiber:0.38g
1.53%
Vitamin K:1.33µg
1.26%