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Gooey Butter Cake Cheesecake

Gooey Butter Cake Cheesecake
 
Yield:
8 cakes, 32 servings

Ingredients

Ingredients Weights Measures
yellow cake mix 2.25 lb. 1-3/4 qt.
butter, melted 8 oz. 1 cup
eggs 6.8 oz. 4 each
vanilla - 2 tsp.
PHILADELPHIA Cheesecake Batter 2 lb. 1 qt.
Garnish
powdered sugar - 2 Tbsp. + 2 tsp.
mixed fresh berries (blueberries, strawberries) 10 oz. 2 cups

Directions

MIX cake mix, butter, eggs and vanilla until well blended. Press evenly into bottoms of 8 (6-inch) cake pans (or 4 cake pans for trial recipe). Top each with 1/2 cup Cheesecake Batter, spreading evenly.

BAKE in 350ºF standard oven 12 to 15 min. or until centers are set. Cool completely. Unmold cakes.

DUST each cake with 1 tsp. powdered sugar; cut into 4 slices. Serve 4 slices with 1/4 cup berries.

Kraft Kitchens Tips

Serving Suggestion
Cake is best served warm or at room temperature.
K:64046v01:154370
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Nutritional Information

Nutrition Information

Calories
 300
Total fat
 18 g
Saturated fat
 9 g
Cholesterol
 80 mg
Sodium
 340 mg
Carbohydrate
 31 g
Dietary fiber
 1 g
Sugars
 23 g
Protein
 4 g
Vitamin A
 10 %DV
Vitamin C
 6 %DV
Calcium
 6 %DV
Iron
 4 %DV