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Chocolate Cherry Cheesecake

  • Prep Time: 15 minutes (Total Time 1 Hour 45 Minutes)
  • Serving Size: 16
  • 2 pkg. (21.4 oz. each) package JELL-O No Bake Cherry Topped Cheesecake
  • 10 tablespoons Margarine, Melted
  • 1/4 cup Sugar
  • 2 tablespoons Water
  • 3 cups Cold Milk
  • 3 Squares BAKER'S Semi-sweet Baking Chocolate, Melted, Cooled
  • 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 TIPSSize It Up 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.

    RECIPE COURTESY OF KRAFT FOODS