Lucky Charms™ Cheesecake
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Lucky Charms™ Cheesecake

Lucky Charms™ Cheesecake

Gold Medal™ Yellow Cake Mix and Lucky Charms™ Bulkpak Cereal with its colorful marshmallow bits in the cheesecake filling are the one-two punch in this magical dessert! A jumbo serving size and seriously fab idea make this a winner from the Neighborhood to Nation™ Recipe Contest Northeast Region.

Servings: 12 servings (1 serving = 1 piece)
Crust
INGREDIENT
WEIGHT
MEASURE
Lucky Charms™ Bulkpak Cereal (11998)
15 oz
12 cups
Granulated sugar
4 oz
1/2 cup
Butter, melted and cooled
5 oz
2/3 cup
Filling
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
3 lb
Gold Medal™ Yellow Cake Mix (11152)
6.50 oz
1 1/4 cups
Granulated sugar
9 oz
1 1/4 cups
Eggs, large
10 oz
5 each
Vanilla extract
2 tsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Powdered sugar
4 oz
1 cup
Milk
2 Tbsp
Whipped topping
3 cups
Crust
  1. Remove marshmallows from cereal; set aside.
  2. Set aside 1 cup of cereal pieces.
  3. Place remaining cereal pieces in blender or food processor container; puree into fine crumbs.
  4. Set aside 1/2 cup of cereal crumbs.
  5. Combine remaining cereal crumbs, sugar and butter in mixing bowl.
  6. Press into bottom and 1-inch up side of sprayed 12-inch springform pan; set aside.
Filling
  1. Add cream cheese to mixer bowl fitted with paddle attachment; mix on medium speed for 1 minute until smooth.
  2. Add cake mix and sugar, then mix on low speed about 2 minutes.
  3. Stop mixer, scrape bowl and paddle.
  4. Add eggs, 1 at a time, mixing on low speed until blended; stop mixer, scrape bowl and paddle.
  5. Add vanilla extract and mix until blended.
Assembly
  1. Spread half of filling (approx. 2 lb) on top of crust; sprinkle reserved cereal crumbs (1/2 cup) on top.
  2. Sprinkle 1 1/2 cups reserved marshmallows on top and spread remaining filling mixture over top to cover.
  3. Place pan on full sheet pan and bake as directed below until center is just set.
BAKE:
TEMP
TIME
Convection Oven* (Low Fan)
300°F
40-45 minutes
Standard Oven
325°F
35-40 minutes
*Rotate pan baked in convection oven one-half turn (180°) after 20 minutes of baking.
Finishing
  1. Run metal spatula around crust to loosen and allow cheesecake to cool 1 hour at room temperature.
  2. Combine powdered sugar and milk in mixing bowl until smooth; drizzle approx. 1/2 evenly over cooled cheesecake.
  3. Sprinkle on 1/2 cup reserved cereal pieces and 1/2 cup marshmallows; drizzle with remaining glaze.
  4. Sprinkle with remaining cereal pieces (1/2 cup) and remaining marshmallows.
  5. Cover and refrigerate at least 8 hours or overnight.
  6. Cut into wedges for serving; garnish each piece with 1/4 cup whipped topping.

  • Marshmallows will be soft, like regular marshmallows, after cheesecake is chilled.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
840
Calories from Fat
520
% Daily Value
Total Fat
58g
89%
Saturated Fat
33g
165%
Trans Fat
2g
Cholesterol
240mg
80%
Sodium
790mg
33%
Total Carbohydrate
68g
23%
Dietary Fiber
0g
0%
Sugars
56g
Protein
12g
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
30%
30%
Iron
35%
35%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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