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So moist. So delicious. And so much more.™


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Specialty Desserts

White Chocolate Cherry Vanilla Cheesecake

Making fun flavored gourmet-style cheesecake has never been easier. With this simple recipe and Duncan Hines Frosting Creations you can create delectable cheesecakes sure to impress your friends and family. This White Chocolate Cherry Vanilla cheesecake is rich and creamy and oh so easy to make. With Duncan Hines Frosting Creations you can create countless cheesecake flavor combinations in a snap

  • Hands-On Time:
  • Total Time:
  • Servings: 12
  • Rating:


  • Crust:
  • 1 1/2 cups finely ground vanilla flavored cookies
  • 2 tablespoons butter, melted
  • Filling:
  • 4 (8 ounce) packages cream cheese softened
  • 1 (16 ounce) container Duncan Hines Frosting Creations Frosting Starter
  • 1 packet Duncan Hines Cherry Vanilla Frosting Creations Flavor Mix
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 3 large eggs, room temperature
  • White Chocolate Cream:
  • 4 ounces white chocolate chips
  • 1 cup sour cream
  • Maraschino cherries for garnish (optional)

Baking Instructions

  1. Preparation time: 10-15 minutes
  2. Total cooking time: 40-45 minutes
  3. Chilling time: at least 3 hours
  4. Preheat oven to 350 degrees. Cover the outside of a 9-inch spring form pan with aluminum foil and place pan on a 9x16 inch or similar baking sheet.
  5. To make the crust, in a medium sized bowl, stir together the ground cookies and the melted butter. Press the mixture into the bottom of the spring form pan. Bake in the preheated oven for 8 minutes and let cool for 10 minutes.
  6. Meanwhile In a food processor or large mixing bowl, combine the cream cheese, Duncan Hines frosting starter and flavor mix, sugar, vanilla and flour.
  7. Add the eggs one at a time, pulse or blend after each addition just until eggs are incorporated. Pour the batter over the cooled crust.
  8. Place the cheesecake on the baking sheet on the center rack of the preheated oven. Bake the cheesecake for 40-45 minutes or until edges are lightly browned and center is set. Turn off the oven, open door slightly and let cake stay in the oven for 1 hour.
  9. Cool on a wire rack. Run a sharp knife around the outside edges of the cheesecake, but do not release the sides.
  10. To make the white chocolate cream, melt the chocolate in a microwave safe bowl in the microwave at 15 second intervals, stirring until smooth. Fold the melted chocolate into the sour cream. Spread the white chocolate cream over the cheesecake.
  11. Chill the cheesecake in the pan for at least 3 hours until firm. Release the sides of the pan and transfer to a serving platter; cut into wedges to serve. Garnish if desired with Maraschino cherries.

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I was able to find the special cake flavors, like strawberry and orange, on

Baking pan size and amount of batter

Baking pan size and amount of batter

I want to make a number of cakes using aluminum foil baking pans. The size of the pans are 8"L x 5-1/2"W x 2" deep. Is there a chart or somewhere that tells how much batter to use in something other than the standard baking pan sizes? If not, can anyone give me a formula for determining how much batter to use for the size pans I'm using? I do not want the cakes to rise all the way to the top as I will frost them and they will be covered with lids.

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