-
-
My review
Milk Chocolate Cheesecake
Duncan Hines® Canada
"Top your smooth and creamy Milk Chocolate Cheesecake with generous spoonfuls of whipped cream and fresh strawberries."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 45 m servings 503 calsOriginal recipe yields 12 servings (1 13x9-inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
- For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
- For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
- Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.
Nutrition Facts
Per Serving: 503 calories; 32 g fat; 47.9 g carbohydrates; 8.3 g protein; 120 mg cholesterol; 435 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
3/7/2017
This recipe is delicious. However, the crust was awful. It came out rock hard and overwhelmingly sweet. Next time I'll save the cake mixture and just use old fashioned graham crackers instead.