Raspberry Topped Fudgy Cheesecake

Bursting with berry flavor, this dessert is sure to please!

  • Prep Time 20 min
  • Total Time 3 hr 10 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1/2
cup butter or margarine, softened
2
packages (8 oz each) cream cheese, softened
1
container (6 oz) Yoplait® Original 99% Fat Free red raspberry yogurt
1
container Betty Crocker™ Rich & Creamy chocolate frosting
3
eggs
1 1/2
cups raspberry pie filling

  • 1 Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
  • 2 In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
  • 3 In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
  • 4 Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.

Expert Tips

Cheesecakes are baked at low temperatures to prevent excess shrinkage. They are easier to cut if you use a wet knife, cleaning it after each cut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
280
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
60mg
60%;
Sodium
310mg
310%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.