Welcome home! We're back with new recipe ideas, exciting menus and much more with the advent of autumn and the Holidays, my favorite time of year. Bitte, join us at the Little Cook's table and sit for a while to enjoy down-home cooking and baking with a cosmopolitan edge. When Mennonite prairie girl meets Vegas, anything is possible! Take up your skillets and spatulas and get ready to experiment!
Friday, October 21, 2011
Chocolate Cherry Cheesecake
*Chocolate Cherry Cheesecake*
§2 pkg.(21.4 oz. each)JELL-O No Bake Cherry Topped Cheesecake
1.MIXCrust 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.
2.POURmilk 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.
3.Refrigerate at least 1 ½ hours or until firm. Garnish with dollops of whipped cream or chocolate curls (shaved chocolate from a large bar with a cheese grater or slicer) if desired. To serve, run small knife or spatula around side of the pan to loosen crust, then remove side of pan. Store leftovers in the refrigerator.
Cheesecake can also be prepared in 13x9-inch pan. Prepare as directed, pressing all of the crumb mixture onto bottom of pan. If you line the pan with parchment paper, waxed paper, or plastic wrap, it will be easier to remove the cake after cooling.
Prepare as directed, using JELL-O No Bake Strawberry Topped Cheesecake.
*Recipe originally adapted from kraft.com. Imagination provided by you!