Strawberry Cheesecake Cake
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Ingredients3 h servings 812
Original recipe yields 12 servings (1 9-inch layer cake)
- Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.
- Chill until firm, at least 2 hours.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
- Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.
- Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.
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- Cook's Notes:
- Prepare white cake mix and no-bake cheesecake mix according to individual package instructions.
- If you don't have 9-inch pans, 8-inch pans will also work. Use any batter to make cupcakes for a later date. They freeze very well.
- If there is a dome on either of the cake layers, slice off with a long serrated knife and store in the freezer for a snack or to make cake truffles.
- Another alternative is to add the remaining cheesecake filling to the top of the cake and frost only the sides with the buttercream frosting.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of cheesecake mix. Save the crust mixture and topping for another use.
Per Serving: 812 calories; 33.5 105.2 9.1 81 855 Full nutrition