Cheesecake Dessert Recipe -
Cheesecake Dessert Recipe
  • READY IN hrs

Cheesecake Dessert

Recipe by  

"an easy but elegant dessert recipe that can be changed by using different flavor cake mixes according to your preference. Serve cake with raspberry puree and whipped topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Prepare cake mix according to package instructions. Pour into 9x13 inch pan and set aside. In a large bowl, beat cream cheese, eggs, vanilla and 1 1/3 cups sugar until light and fluffy. Carefully spread over cake batter.
  3. Bake in preheated oven for 1 hour. Allow to cool.
  4. To make raspberry topping: In the bowl of a food processor or blender, combine the raspberries, 1/2 cup sugar, and 1/2 cup kirschwasser. process until pureed.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2008

Very good and easy to make. I had never thought to use a cake mix as a crust for cheesecake. I used a white cake mix and added 2 tsp. of vanilla to the batter. I also used all the egg instead of just the egg white. Turned out well. I read the reviews that said the batter was too much for the pan so I made 18 cupcakes first and the rest went into the 9/13 pan. I used a small ice cream scoop for the cupcakes. I put 1 scoop of the batter and 1 scoop of the creamcheese mixture per cupcake. I then baked them both in a convection oven for about 20-25 min. I also substituted splenda for the sugar. I will definately use this recipe again!! Edited to add: I did not add the kirschwasser. Only used vanilla extract for flavoring.

Most Helpful Critical Review
Feb 06, 2004

For a 9x13 pan this was A LOT of ingredients. The pas overflowed in my oven while cooking. 32 oz. of cream cheese seems like way too much.

May 03, 2006

This is a great recipe for gatherings/parties. It tastes like cheesecake, but with a light cake underneath. Simple and Clever. I followed the other suggestions and baked this in both a 9x13 pan and another smaller rectangular pan. I topped them with a ready made cherry pie filling instead to the raspberry(to make my life easier) and it was DELICIOUS! And the proof was in the pudding- people loved it and asked for the recipe. Will definitely make again!

Aug 30, 2010

This is a great cheesecake. It does cook up big. I made the topping and kept it separate. Just added topping after sliced and put on a plate. The topping needed more raspberries to thicken. I did change cream cheese to fat free, and used Splenda instead of sugar and egg substitute instead of real eggs. When I made the cake, I used egg substitute also. This lowered the overall calories to under 180 per slice and almost no fat. Lovely dessert. Time consuming but well worth it.

Feb 05, 2007

What a great idea! I didn't have yellow cake so used white instead, it was very good but I think it would be better with the yellow cake (or really any flavor). The white cake and the cheesecake were the same color and the cake's taste didn't particularly stand out so that's why the 4 stars but it was my doing not the recipe. Will defintely make this again but change the cake to yellow or chocolate to bring a bit of adventure to the taste and look. Also, just used rasberry topping from the can. Everyone enjoyed it! Thanks for a great recipe!

May 27, 2006

I made this dessert in a 9x13 pan that is 2 inches high. I was able to add the raspberry puree and the Cool-Whip before placing the dessert in the fridge. It was amazing! I'll definitely make this again & again!

Jul 14, 2008

It was a great idea... but somehow, someway, something went wrong... the crust and topping merged... the taste was alright...

Dec 30, 2002

Very good taste. Next time I would bake it in a larger pan for less time.


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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