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My review
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 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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.
- Bake in preheated oven for 1 hour. Allow to cool.
- 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.
Nutrition Facts
Per Serving: 356 calories; 17.7 g fat; 42.1 g carbohydrates; 4.6 g protein; 72 mg cholesterol; 264 mg sodium. Full nutrition
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Reviews
Read all reviews 1718 Ratings
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Most helpful positive review
4/15/2006
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
1/22/2003
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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4/15/2006
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...
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 ...
1/22/2003
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.
8/29/2010
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. ...
2/5/2007
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...
5/21/2006
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 th...
7/14/2008
It was a great idea... but somehow, someway, something went wrong... the crust and topping merged... the taste was alright...
12/30/2002
Very good taste. Next time I would bake it in a larger pan for less time.