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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:

Ingredients

  • 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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Tips

Easy Moist Cake Layers

Easy Moist Cake Layers

The way I ensure that my cake layers will be moist and never dry, is to invert the layer(s) on a serving plate or foil covered board while still quite warm and then wrap the top and sides of the layer(s) with plastic wrap. This seals in all the steam that would have otherwise escaped resulting in a very moist, but not soggy cake. Everyone always comments on how moist and delicious my cakes are and they are very surprised when they find out I use cake mixes (Duncan Hines of course)! Refrigerate the layers while still warm. This will help the layers firm up a bit. When completely cooled, the layers will be easy to frost and decorate. Let layers sit covered at room temp for 20 minutes or so before frosting. If your work area is humid, let the layers sit a little longer so the condensation will form on the plastic wrap and not on the cake itself. Remove plastic wrap and frost and decorate as desired.


Duncan Hines Classsic White Wedding Cake Instructions

Duncan Hines Classsic White Wedding Cake Instructions

I've had this for years and pull it out when I do a wedding cake. Photo from cakecentral.com. 1. Preheat oven to 325*. Generously grease and flour pans. 2. For each box of cake mix, add 3 egg whites, 1 1/3 cups water, 2 Tablespoons oil. Blend at medium speed for 2 minutes, scraping bowl. Pour in pans and bake. 3. Bake at 325* until toothpick comes out clean. 4. Cool 15 to 20 minutes in pan on wire cooling rack. Amount of Batter Per Pan - all are in INCHES!!! (each box yields 5 cups) 6"x2" & 2 cups @ 40-50 min. 8"x2" & 3 1/2 cups @ 40-50 min. 10"x2" & 5 cups (1 mix) @ 40-50 min. 12"x2" & 7 1/2 cups 45-55 min. 14"x2" & 10 cups (2 mixes) @ 45-55 min. 16"x2" & 13 cups @ 45-55 min.





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