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Milk Chocolate Cheesecake

Duncan Hines(R) Canada

"Top your smooth and creamy Milk Chocolate Cheesecake with generous spoonfuls of whipped cream and fresh strawberries."
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3 h 45 m servings 503 cals
Original recipe yields 12 servings (1 13x9-inch cheesecake)

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  1. Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
  2. 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.
  3. For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
  4. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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.

I love this recipe