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Cheesecake Dessert

Cheesecake Dessert

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
MARGO COLLINS

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 {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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

MANKLEG
34

MANKLEG

12/9/2008

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.

Chucky
28

Chucky

5/3/2006

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!

GINGERLF
23

GINGERLF

2/6/2004

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.

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