Raspberry Topped Fudgy Cheesecake

Name: Raspberry Topped Fudgy Cheesecake
Prep time: 20 min
Total time: 3 h 10 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting; 3 eggs; 1 1/2 cups raspberry pie filling

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Betty Crocker Kitchens

Updated Mar 8, 2023

Raspberry Topped Fudgy Cheesecake

(3)

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Prep Time 20 min
Total 3 hr 10 min
Servings 24
Ingredients 7

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Ingredients

1 box Betty Crocker™ Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
3 eggs
1 1/2 cups raspberry pie filling

Make With

Betty Crocker Cake Mix

Instructions

Step
1

Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
Step
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.
Step
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.
Step
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.