Comida Kraft
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Chocolate-Orange Cheesecake Layer Cake

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Chocolate-Orange Cheesecake Layer Cake is rated 4.25 out of 5 by 4.
Prep Time
Total Time

16 servings

Got a festive occasion coming up? Learn how to make a celebration-worthy Chocolate-Orange Cheesecake Layer Cake in this step-by-step video.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Fold 2 (16-inch-long) sheets of foil lengthwise in half twice to form 3-inch-wide strips. Place 1 in each of 2 (9-inch) round pans, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
  • Bake 25 min. or until toothpick inserted in centers comes out clean. Remove cakes from oven; flatten tops with back of spatula. Beat 3 pkg. cream cheese, sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in orange peel.
  • Pour cheesecake batter evenly over cakes. Return to oven. Bake 25 to 30 min. or until centers of cheesecakes are almost set. Run knife around rims of pans to loosen cakes; cool completely. Refrigerate 4 hours. Use foil handles to remove cakes from pans. Place 1 cake layer on serving plate. Microwave marmalade in microwaveable bowl on HIGH 20 sec.; stir. Spread over cake layer on plate; top with remaining cake layer.
  • Beat remaining cream cheese, remaining vanilla and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto top and side of cake. Sprinkle with grated chocolate.

Healthy Living

Save 60 calories and 7g of fat, including 4g of sat fat, per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Chocolate-Raspberry Cheesecake Layer Cake

Omit grated chocolate garnish. Prepare recipe as directed, substituting 1 tsp. raspberry extract for the orange peel, and seedless raspberry jam for the orange marmalade. Garnish with fresh raspberries just before serving.

How to Store

Keep refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 550
Total fat 34g
Saturated fat 16g
Cholesterol 145mg
Sodium 550mg
Carbohydrate 55g
Dietary fiber 1g
Sugars 40g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I followed the recipe with the following exceptions: I used 3 9" cake pans, dividing the batter... I followed the recipe with the following exceptions: I used 3 9" cake pans, dividing the batter evenly between all pans. I followed the folded foil inserts in the pans along with spraying with cooking spray. Next time, I'll also use parchment paper circles in the bottom of the pan over the foil strips. The cake stuck to the pans in a couple of spots. Cheesecake layer was divided between 2 layers. Used Raspberry preserves instead of Orange marmalade. Added 1 teaspoon raspberry extract in addition to the vanilla extract in frosting. The cake makes a great presentation not to mention the fantastic flavor!
Date published: 2015-01-02
Rated 4 out of 5 by from This was a huge hit at a large Christmas gathering. This was a huge hit at a large Christmas gathering. I used a gluten free chocolate cake mix and the result was enjoyed by several present who cannot consume gluten. I sprinkled the top with mini chocolate chips. Otherwise, made as directed. Hardest part was removing from the pans and stacking (even with the foil strips).
Date published: 2014-12-26
Rated 5 out of 5 by from I made this cake for our family Christmas party this past weekend. I made this cake for our family Christmas party this past weekend. Everyone loved it. It was not difficult to make. Just remember to leave enough time for refrigeration before frosting. Next time I'm going to try the tip at the bottom of the recipe that says to use raspberry jam. This is well worth the effort to make.
Date published: 2014-12-22
  • 2016-10-24T11:46CST
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