** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oven to 350 F Mix 1 1/2 cups of the brownie mix (dry) and the margarine thoroughly.
2. Press in ungreased 9" x 9" square pan. Beat cream cheese in large bowl on medium speed, scraping bowl frequently, until smooth, about 2 minutes.
3. Stir in remaining brownie mix, the whipping cream, and the chocolate syrup.
4. Beat on medium speed, scraping bowl frequently, until smooth, about 5 minutes.
5. Pour over crust in pan. Bake until set, 35 to 40 minutes; cool.
6. Spread pie filling over cheesecake. Refrigerate until chilled.
7. Refrigerate any remaining dessert. 10-12 or more servings.
8. High Altitude Directions (3500-6500 feet): Stir 2 T all-purpose flour into brownie mix (dry) before measuring.
9. Continue as directed in recipe. Bake 55 to 60 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cheese, Cherry allergies.
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