Chocolate-Berry Cheesecake: The Best Chocolate-Berry Cheesecake Recipe from Cook'n

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	Chocolate-Berry Cheesecake

Serves: 15

Prep: 15 min Bake: 48 min Chill: 2 hr

Print this Recipe

   1 package Betty Crocker SuperMoist chocolate fudge cake mix
   1/2 cup butter or margarine, softened
   2 (8-ounce) package cream cheese, softened
   1 (6-ounce) container raspberry yogurt (2/3 cup)
   1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting or
   Creamy Chocolate Frosting (see Fabulous Frosting and Glazes chapter)
   3 eggs
   1 1/2 cups sliced strawberries
   1/2 cup blueberries
   1 (21-ounce) can strawberry pie filling

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1 Heat oven to 325°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Beat cake mix and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3 Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4 Bake about 48 minutes or until center is set and dry to the touch. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving
with berry mixture. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Heat oven to 375°.

1 Serving: Calories 510 (Calories from Fat 260); Fat 27g (Saturated 19g); Cholesterol 90mg; Sodium 410mg; Carbohydrate 56g (Dietary Fiber 3g); Protein 6g. % Daily Value: Vitamin A 14%; Vitamin C 16%; Calcium 8%; Iron 8%.

Betty's Tip To quickly soften cream cheese, use your microwave. Remove foil wrapper and place cream cheese in a microwavable bowl. Microwave uncovered on Medium (50%) 1 minute to 1 minute
30 seconds for an 8-ounce package of cream cheese.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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