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Raspberry Topped Fudgy Cheesecake

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Raspberry Topped Fudgy Cheesecake
  • Prep Time 20 min
  • Total Time 3 hr 10 min
  • Servings 24
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Bursting with berry flavor, this dessert is sure to please!

Ingredients

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1/2
cup butter or margarine, softened
2
packages (8 oz each) cream cheese, softened
1
container (6 oz) Yoplait® Original yogurt red raspberry
1
container Betty Crocker™ Rich & Creamy chocolate frosting
3
eggs
1 1/2
cups raspberry pie filling

Directions

  • 1 Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
  • 2 In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
  • 3 In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
  • 4 Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Cheesecakes are baked at low temperatures to prevent excess shrinkage. They are easier to cut if you use a wet knife, cleaning it after each cut.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
270
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
8g
40%
,
Trans Fat
0g
)
Cholesterol
55mg
18%
Sodium
330mg
14%
Potassium
110mg
3%
Total Carbohydrate
32g
11%
(
Dietary Fiber
1g
4%
,
Sugars
18g
)
Protein
3g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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