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Chocolate Cherry Cheesecake

Chocolate Cherry Cheesecake recipe
photo by:kraft
I love this recipe! It is my absolute favorite! I'm always asked to make it at every family get together. Sometimes I switch up the crust and the toppings, but the cheeseca...read more
posted by
italymama21
on 8/8/2007
time
prep:
15 min
total:
1 hr 45 min
servings
total:
16 servings
Magazine Acquisition

What You Need

2
pkg.  (21.4 oz. each) JELL-O No Bake Cherry Topped Cheesecake
10
Tbsp.  margarine, melted
1/4
cup  sugar
2
Tbsp.  water
3
cups  cold milk
3
oz.  BAKER'S Semi-Sweet Chocolate, melted, cooled

Make It

MIX Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Spread contents of 1 of the Fruit Pouches onto bottom of crust.

POUR milk into medium mixing bowl. Add both Filling Mixes; beat with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Remove 1 cup of the filling mixture; blend with the melted chocolate. Add to remaining filling mixture; mix well. Spoon into crust. Top with contents of the remaining Fruit Pouch.

REFRIGERATE at least 1-1/2 hours or until firm. To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
Variation
Cheesecake can also be prepared in 13x9-inch pan. Prepare as directed, pressing all of the crumb mixture onto bottom of pan.
Substitute
Prepare as directed, using JELL-O No Bake Strawberry Topped Cheesecake.
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