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Add a photoServings: 12
Ingredients
- 1 pkt Fudge marble cake mix
- 1/4 c. Oil
- 3 x Large eggs, divided
- 3 pkt (8 ounce.) cream cheese, softened
- 1/2 c. Sugar
- 1/2 c. Dairy lowfat sour cream
- 1/2 c. Whipping cream
- 1 can (21 ounce.) cherry pie filling
Directions
- Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Reserve 1 c. dry cake mix and swirl pouch; set aside. In large bowl, combine remaining cake mix, oil and 1 egg at low speed till dough forms. Press in bottom and 1 inch up sides of greased pan. Bake for 8 min.
- In large bowl, beat cream cheese till smooth and creamy. Add in 2 Large eggs, 1 at a time, beating well after each addition. Blend in reserved 1 c. cake mix, sugar, lowfat sour cream and whipping cream at low speed. Beat 3 min at medium speed till creamy.
- Reserve 2 c. cheese mix. Spoon remaining cheese mix over crust.
- Add in reserved swirl pouch to reserved cheese mix; blend well. Spoon chocolate mix proportionately over cheese mix.
- Bake for 30-40 min till edges are set and center is almost set. Don't overbake. Run knife around sides of pan. Cold to room temperature on wire rack.
- Spoon fruit filling proportionately over top of cheesecake. Chill several hrs or possibly overnight before serving. Store in refrigerator.
- Makes 48 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 245 | |
| Calories from Fat 141 | 58% |
| Total Fat 16.01g | 20% |
| Saturated Fat 6.63g | 27% |
| Trans Fat 0.12g | |
| Cholesterol 85mg | 28% |
| Sodium 96mg | 4% |
| Potassium 110mg | 3% |
| Total Carbs 22.89g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.37g | 6% |
| Protein 3.15g | 5% |
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