Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Chocolate-Orange Cheesecake Layer Cake
Recipe Image

Chocolate-Orange Cheesecake Layer Cake

6 Hr(s) 15 Min(s)
30 Min(s) Prep
5 Hr(s) 45 Min(s) Cook
Double up on deliciousness with our Chocolate-Orange Cheesecake Layer Cake. The flavors of Chocolate-Orange Cheesecake Layer Cake are made for each other.
What You Need
Select All
16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (28 oz.), softened, divided
3/4 cup sugar
2 tsp. vanilla, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 tsp. finely chopped orange peel
1/4 cup orange marmalade
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated
Add To Shopping List
Let's Make It
1
Heat oven to 325°F.
2
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.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
Variation
Prepare with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Tip 2
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.
Tip 3
How to Store
Keep refrigerated.
Nutrition
Calories
520
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 16g
80%
Trans Fat 1g
Cholesterol 130mg
43%
Sodium 550mg
24%
Total Carbohydrates 58g
21%
Dietary Fibers 0.9579g
3%
Sugars 42g
84%
Protein 7g
14%
Vitamin A
25%
Vitamin C
0%
Calcium
4%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews