Cheesecake Dessert

Cheesecake Dessert

MARGO COLLINS

"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
Serving size has been adjusted!
Original recipe yields 24 servings

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

See full nutrition

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

Read all 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.

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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...

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