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–+ servings
cheesecake dump cake
Sophia James

Cheesecake dump cake

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This cheesecake dump cake recipe delivers creamy indulgence with just 10 minutes of prep time. A perfect combination of rich cheesecake and easy dump cake simplicity.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • 1/4 cup sour cream
  • 1 box 15.25 oz yellow cake mix
  • 1/2 cup unsalted butter melted
  • 1/2 cup chopped pecans optional
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Method
 

  1. Preheat oven to 350°F. Grease or line a 9x13-inch baking dish.
  2. Beat cream cheese until smooth. Add sugar, beat until fluffy. Mix in vanilla, then eggs one at a time. Fold in sour cream.
  3. Pour cheesecake mixture into baking dish and spread evenly. In a bowl, combine dry cake mix with cinnamon and nutmeg. Sprinkle evenly over cheesecake layer.
  4. Drizzle melted butter over the top. Sprinkle with pecans if using.
  5. Bake for 45–55 minutes until golden brown on top and center is mostly set.
  6. Cool 1 hour, then refrigerate at least 2 hours before serving.

Nutrition

Serving: 1pieceCalories: 385kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 95mgSodium: 320mgFiber: 1gSugar: 28g

Notes

Use parchment for easy removal. Substitute cake mix flavors for variation. Add fruit to cheesecake layer for extra flavor. Store refrigerated up to 5 days or freeze for 2 months.

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