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Raspberry Topped Fudgy Cheesecake

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  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 24
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Bursting with berry flavor, this dessert is sure to please!
Updated Mar 8, 2023
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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