Top your smooth and creamy Milk Chocolate Cheesecake with generous spoonfuls of whipped cream and fresh strawberries.
Filling:
- 1 pkg Duncan Hines® Moist Deluxe® Fudge Marble Cake Mix
- 2 (8 oz) pkgs cream cheese
- 8 oz milk chocolate
- 3 large eggs
- 2/3 cup whipping cream
Crust:
- 1/4 cup butter or margarine, melted
- whipping cream
- fresh strawberries
- Preheat oven to 350°F. Grease and flour 13 x 9 x 2-inch pan.
- For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
- For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
- Bake at 350°F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.
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Rating:
kleischner (1 discussion) on Oct 7, 2009 at 09:19 AM
This did not turn out very well. The crust did not become crumbly with the amount of butter listed. I thought I should add more but didn't. When the cake came out the crust was extremely dry and didn't stay together. The creamcheese layer was extremely dense and thick but not so much in a good way. I felt like there were some parts missing to the recipe. It was an "easy" version of chocolate cheesecake but not a real impressive one.
