Cheesecake Dessert

Cheesecake Dessert

15 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m

“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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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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 (15)

Rate This Recipe


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.



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!



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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Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



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Sopapilla Cheesecake Dessert


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Key Lime Cheesecake II