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.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • 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

356 calories; protein 4.6g; carbohydrates 42.1g; fat 17.7g; cholesterol 72.1mg; sodium 263.5mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2008
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. Read More
(40)

Most helpful critical review

Rating: 3 stars
02/06/2004
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. Read More
(25)
20 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/09/2008
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. Read More
(40)
Rating: 5 stars
05/03/2006
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! Read More
(29)
Rating: 3 stars
02/06/2004
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. Read More
(25)
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Rating: 5 stars
08/30/2010
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. I did change cream cheese to fat free and used Splenda instead of sugar and egg substitute instead of real eggs. When I made the cake I used egg substitute also. This lowered the overall calories to under 180 per slice and almost no fat. Lovely dessert. Time consuming but well worth it. Read More
(12)
Rating: 4 stars
02/05/2007
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 were the same color and the cake's taste didn't particularly stand out so that's why the 4 stars but it was my doing not the recipe. Will defintely make this again but change the cake to yellow or chocolate to bring a bit of adventure to the taste and look. Also just used rasberry topping from the can. Everyone enjoyed it! Thanks for a great recipe! Read More
(11)
Rating: 5 stars
05/28/2006
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 this again & again! Read More
(10)
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Rating: 3 stars
07/14/2008
It was a great idea... but somehow someway something went wrong... the crust and topping merged... the taste was alright... Read More
(8)
Rating: 5 stars
12/30/2002
Very good taste. Next time I would bake it in a larger pan for less time. Read More
(8)
Rating: 3 stars
03/07/2007
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 attractive looking. I ended up making another cake for the party however my kids ate the creamcheese cake despite its unattractive appearance. Read More
(7)
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