Chocolate-Orange Cheesecake Layer Cake - Kraft Recipes Top
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Chocolate-Orange Cheesecake Layer Cake

Prep Time
30
min.
Total Time
6
hr.
15
min.
Servings

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
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

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