Cantaloupe Cheesecake – a delicious recipe with yellow cake, cream cheese, cantaloupe, vanilla, eggs, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees.
2
Measure out 1-cup dry cake mix; set aside.
3
In large mixing bowl, stir together remaining cake mix, one egg and oil.
4
Mixture will be crumbly.
5
Press crust mixture evenly into the bottom and up the sides of a greased 13x9x2 inch pan.
6
In same bowl, beat cream cheese, sugar and salt.
7
Add 3 eggs and reserved cake mix.
8
Beat 1 minute at medium speed.
9
At low speed gradually add cantaloupe, milk, lemon juice and vanilla.
10
Beat until smooth.
11
Pour into crust.
12
Bake for 45 to 55 minutes or until center is firm.
13
Cool to room temperature.
14
Cover and chill at least 1 hour.
15
Store in refrigerator.
16
Cut into squares to serve.
685
kcal
Calories
57
g
Fat
24
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (18 1/2 ounce) box yellow cake mix, 16 ounces cream cheese, softened, 1 cup pureed cantaloupe, 1 teaspoon vanilla extract, and more.
Yes, Cantaloupe Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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