CHEESECAKE MADE WITH CAKE MIX RECIPES
CHOCOLATE CAKE MIX CHEESECAKE RECIPE - FOOD.COM
This is an ultra rich, creamy, and delectable cheesecake! The flavor of the cheesecake improves the longer it is refrigerated. It actually tastes better served 1 to 2 days later as the crust softens. It keeps up to one week, so it is great to make ahead for special occasions. It can also be frozen with a covering of foil.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees.
- In a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature.
- Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
- Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan.
- In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
- Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools.
- Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight.
- To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.
Nutrition Facts : Calories 451, FatContent 27.7, SaturatedFatContent 14, CholesterolContent 118.1, SodiumContent 543, CarbohydrateContent 48, FiberContent 1.4, SugarContent 31.2, ProteinContent 7.1
RED VELVET CHEESECAKE SHEET CAKE RECIPE | ALLRECIPES
A favorite recently discovered recipe. Guests, family, friends will love it! Seems fancy, but actually easy to make starting with store-bought cake mix and using staple ingredients usually already in the house. Because of the cheesecake filling, this cake must be kept refrigerated.
Provided by CMurphy76
Categories Desserts Cakes Red Velvet Cake Recipes
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, oil, and 3 eggs in a bowl using an electric mixer until smooth. Spread half the batter evenly into the bottom of the prepared pan.
- Beat 1 1/2 packages cream cheese, white sugar, and egg white together in a separate bowl using an electric mixer until smooth. Drop spoonfuls of cream cheese mixture into the cake batter in the pan. Pour the remaining batter on top, spreading evenly to cover the cream cheese mixture completely.
- Bake in the preheated oven until top is firm and no longer shiny, about 40 minutes. Let cake cool completely, at least 40 minutes.
- Combine remaining cream cheese and butter in a bowl. Add confectioners' sugar; mix until smooth. Stir in vanilla extract until combined. Add milk; mix until smooth. Spread icing over the cooled cake.
Nutrition Facts : Calories 370.2 calories, CarbohydrateContent 45.5 g, CholesterolContent 67.5 mg, FatContent 19.7 g, FiberContent 0.7 g, ProteinContent 4.5 g, SaturatedFatContent 9.5 g, SodiumContent 263.5 mg, SugarContent 21.2 g
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CHOCOLATE CAKE MIX CHEESECAKE RECIPE - FOOD.COM
This is an ultra rich, creamy, and delectable cheesecake! The flavor of the cheesecake improves the longer it is refrigerated. It actually tastes better served 1 to 2 days later as the crust softens. It keeps up to one week, so it is great to make ahead for special occasions. It can also be frozen with a covering of foil.
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