Serves: 11
Total Calories: 213
Preheat oven to 300°. Reserve 1 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Blend thoroughly and press this crust into bottom and sides of a springform cake pan. Blend cream cheese and sugar. Add 3 eggs and 1 cup cake mix. Beat 1 minute at medium speed. At low speed, add milk and flavorings. Pour into crust. Bake 55-60 minutes. Chill before serving. Top with fresh raspberries.
Editor's Extra:
Try substituting cherry pie filling for raspberries.
This Raspberry Topped Cheesecake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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