Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings

   

Duncan Hines® Duncan Hines®

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »

Cakes

Chocolate Chip Cheesecake

Duncan Hines Recipe shared by:
| Follow this Baker

Turn your cheesecake into a chocolate indulgence with this Chocolate Chip Cheesecake recipe. Made with Duncan Hines Devil's Food Cake Mix, it's so devilishly rich, you could say it's sinfully good.

  • Hands-On Time: 15 Minutes
  • Total Time: 2 Hours
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Worth the Effort
  • Rating:

Ingredients

  • 1 package Classic Devil's Food Cake Mix
  • ½ cup vegetable oil
  • 3 (8 oz.) package cream cheese
  • 1½ cups granulated sugar
  • 1 cup sour cream
  • 1½ tsp. vanilla extract
  • 4 large eggs
  • ¾ cup semi-sweet mini chocolate chips
  • 1 tsp. all-purpose flour

Baking Instructions

  1. Preheat oven to 350ºF. Generously grease bottom and sides 10" springform pan.
  2. Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan.
  3. Bake 22 to 25 minutes or until set. Remove from oven. Increase oven temperature to 450ºF.
  4. While crust is baking place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss ½ cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining ¼ cup chocolate chips.
  5. Bake 5 to 7 minutes. Reduce oven temperature to 250ºF. Bake 60 to 65 minutes or until set. Loosen cake from side of pan with knife or spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. Remove side of pan.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

An Alternative to Non stick cooking spray

An Alternative to Non stick cooking spray

I sometimes use vegetable oil to grease my pan if i don't have any non stick cooking spray.


Add Sugar

Add Sugar

I always add 1/4 cup of sugar or a little bit more to my Duncan Hines cake mix. I haven't had a dry cake with this method. I use Wilton cake pans--the shiny ones. I start checking my cakes 7 minutes before they are supposed to be done, too, but I have to say, adding that extra sugar has done wonders. I wonder if the reduction in the weight of the DH cake mixes is a reduction in sugar?





Keep Exploring

Back to Top