Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
n each cup of the cheesecake pan. Lightly grease the pans
r food processor container, puree cherry pie fillng until smooth.
n bottom of pan. Puree cherry pie filling, add orange rind
nto the cheese mixture and swirl lightly with a knife.
Combine crumbs, margarine and 3 tablespoons sugar.
Press firmly into bottom of a foil-lined 8-inch square baking pan.
In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla.
Blend until smooth.
Melt chocolate bits in saucepan; cool slightly.
Stir in 3/4 cup batter; mix.
Pour remaining batter into pan.
Pour chocolate mixture over batter; swirl with knife.
Bake at 350\u00b0 for 45 to 50 minutes.
Chill 1 hour.
Remove from pan; cut into triangles.
Top with Raspberry Sauce.
Serves 8.
ixture over cream cheese mixture; swirl together using a knife.
Bake 10 minutes.
MAKE CHEESECAKE FILLING: Place chocolate in microwave
oom temperature.
Spoon cherry pie filling over cheesecake.
Cover and
Preheat oven to 350\u00b0.
Generously grease and flour pan.
In large bowl, blend first four ingredients until moistened.
Beat 2 minutes.
Pour into pan.
Reserve 1 cup cherry filling for topping.
Spoon remaining cherry filling over batter; gently swirl through batter to marbleize.
Cook 35 to 45 minutes at 350\u00b0. Cool.
Spread reserved cherry filling over cake.
Top with whipped topping.
Keep in refrigerator.
Preheat oven to 350\u00b0. Grease and flour a 13 x 9-inch pan.
In a large mixer bowl, blend first 4 ingredients until moistened. Beat 2 minutes at high speed.
Pour into pan.
Reserve 1 cup cherry fruit filling for topping. Spoon remaining cherry fruit filling over cake batter.
Gently swirl through batter to marble. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool. Spread filling over cake. Top with whipped topping.
Cheesecake:
Combine 1st 3 ingredients;
Preheat oven to 350\u00b0F.
Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
Bake for 30 minutes or until cake tests done.
Cool completely.
Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
Variations: try other pie fillings.
lenty of room for the cheesecake batter. (Eat the rest of
oom temperature.
Spoon cherry filling over cheesecake.
Cover and chill
mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into
n saucepan.
Stir in cherry juice. Simmer over medium heat
hen spread evenly with the cherry pie filling.
Beat the
Blend sugar, oleo, shortening, extracts and eggs.
Beat on high for 3 minutes.
Stir in the flour, sifted with baking powder.
When well mixed, spread 2/3 batter in a greased 13 x 5-inch pan or a jelly roll pan.
Spread the cherry pie filling over this.
Drop the remaining dough by tablespoon onto the pie filling.
Bake at 350\u00b0 about 45 minutes.
While cake is warm, make topping by mixing powdered sugar and milk.
Spread over top of cake.
Cream shortening, sugar, vanilla and almond extract.
Add eggs, 1 at a time; mix well.
Stir in flour sifted with baking powder.
Spread 3/4 batter on greased cookie sheet.
Spread with pie filling.
Drop rest of the batter by teaspoonful over cherry pie filling.
Dribble frosting while warm.
Bake at 350\u00b0 for about 20 minutes.