RASPBERRY TOPPED FUDGY CHEESECAKE

Raspberry Topped Fudgy Cheesecake image

Bursting with berry flavor, this dessert is sure to please!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container (6 oz) Yoplait® Original yogurt red raspberry
1 container Betty Crocker™ Rich & Creamy chocolate frosting
3 eggs
1 1/2 cups raspberry pie filling

Steps:

Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 330 mg, Sugar 18 g, TransFat 0 g