Dessert Cheesecake

    1 hour 15 minutes

    This is a great dessert that is based on the traditional cheesecake, however instead of a crumb base it uses a vanilla cake mix.

    16 people made this

    Serves: 24 

    • 1 vanilla cake mix
    • 1kg cream cheese
    • 4 eggs
    • 4 teaspoons vanilla essence
    • 1 1/3 cups (310g) white sugar
    • Raspberry Topping
    • 625g frozen raspberries, thawed
    • 1/2 cup (125ml) white sugar
    • 1/2 cup (125ml) Kirsch
    • 250ml whipped cream

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 22x32cm cake tin.
    2. Prepare cake mix according to packet instructions. Pour into the cake tin and set aside.
    3. In a large bowl beat cream cheese, eggs, vanilla and sugar until light and fluffy. Carefully spread over cake batter.
    4. Bake in preheated oven for 1 hour. Allow to cool.
    5. Raspberry Topping: In the bowl of a food processor or blender combine the raspberries, sugar and Kirsch then process until pureed.
    6. Serve the cheese cake dessert with the raspberry topping and whipped cream.

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    Reviews in English (23)


    Very good and easy to make. I had never thought to use a cake mix as a crust for cheesecake. I used a white cake mix and added 2 tsp. of vanilla to the batter. I also used all the egg instead of just the egg white. Turned out well. I read the reviews that said the batter was too much for the pan so I made 18 cupcakes first and the rest went into the 9/13 pan. I used a small ice cream scoop for the cupcakes. I put 1 scoop of the batter and 1 scoop of the creamcheese mixture per cupcake. I then baked them both in a convection oven for about 20-25 min. I also substituted splenda for the sugar. I will definately use this recipe again!! Edited to add: I did not add the kirschwasser. Only used vanilla extract for flavoring.  -  15 Apr 2006  (Review from Allrecipes USA and Canada)


    This is a great recipe for gatherings/parties. It tastes like cheesecake, but with a light cake underneath. Simple and Clever. I followed the other suggestions and baked this in both a 9x13 pan and another smaller rectangular pan. I topped them with a ready made cherry pie filling instead to the raspberry(to make my life easier) and it was DELICIOUS! And the proof was in the pudding- people loved it and asked for the recipe. Will definitely make again!  -  03 May 2006  (Review from Allrecipes USA and Canada)


    For a 9x13 pan this was A LOT of ingredients. The pas overflowed in my oven while cooking. 32 oz. of cream cheese seems like way too much.  -  22 Jan 2003  (Review from Allrecipes USA and Canada)