Cheesecake Dessert

Cheesecake Dessert

15
MARGO COLLINS 0

"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

1 h 15 m servings 356 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 ...

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.

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. ...

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...

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 th...

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

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

I made this for my husbands birthday party, however, I must have beat the cream cheese and egg mixture too long because it came out too airy and cracked across the top, as well as was not very a...