Chocolate-Orange Cheesecake Layer Cake

375 24 servings, 1 piece (110 g) each
Recipe By
Reviews
Prep Time
30
min.
Total Time
6
hr.
15
min.
Servings

24 servings, 1 piece (110 g) each

Create this showstopping cake with layers of chocolate and cheesecake, filled with orange marmalade and finished with a topping of marshmallow creme and COOL WHIP. Garnish with grated chocolate.

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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 centres 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 centres 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.

Chocolate-Raspberry Cheesecake Layer Cake

Omit grated chocolate. Prepare recipe as directed, substituting seedless raspberry jam for the orange marmalade. Garnish with fresh raspberries before serving.

Lemon-Blueberry Cheesecake Layer Cake

Omit orange peel and grated chocolate. Prepare recipe as directed, using Jell-O Instant Lemon Pudding and substituting blueberry jam for the orange marmalade. Garnish with lemon slices before serving.

Carrot Cheesecake Layer Cake

Omit orange peel and grated chocolate. Prepare recipe as directed, using a carrot cake mix and Jell-O Instant Lemon Pudding, and substituting apricot jam for the orange marmalade. Garnish with 1/4 cup toasted chopped pecans before serving.

Servings

  • 24 servings, 1 piece (110 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (110 g) each
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 21g
Saturated fat 11g
Cholesterol 95mg
Sodium 420mg
Carbohydrate 39g
Dietary fibre 1g
Sugars 28g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %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.

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