Raspberry Cheesecake Bars

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This recipe was derived from the popular "Ooey Gooey Butter Cake" made famous in St. Louis with a few minor tweaks to the sugar content and flavoring. Some people may call this a semi-homemade recipe because it uses a cake mix for the crust.

Prep Time
Cook Time




  • 15 ounce box yellow cake mix
  • 4 ounces butter, melted
  • 1 large egg
  • 12 ounces cream cheese, softened at room temperature
  • 8 ounces powdered sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberry sauce


Place the center rack of the Wolf Convection Oven at position 3.

Preheat the Wolf Convection Oven to 350°F on Bake Mode.

In a mixing bowl, combine the cake mix, butter, and egg. Stir together until crumbly.

Spray 2 9”x13” baking dishes with non-stick spray. Place a strip of parchment paper to line the bottom of the pan and spray the paper with non-stick spray. Take another piece of parchment paper and place it on top of the first to prepare the baking dish. Split the dough between the two pans and press into the bottom of the pan to fully cover.

In a mixing bowl fitted with the paddle attachment, beat cream cheese for about 30 seconds on medium speed.

Add the powdered sugar and beat, starting on low speed and gradually increasing the speed until fully incorporated. Scrape down the sides of the bowl as necessary.

Crack the eggs into a small bowl, and carefully add to the mixture while the machine is running on low speed.

Increase to medium speed and add the vanilla extract. Mix for about one minute to fully combine.

Using a rubber spatula, pour the batter over the crusts and spread it into an even layer.

To decorate, draw lines with the raspberry sauce. Using a toothpick or skewer, create swirls in the raspberry sauce by looping back and forth across the lines.

Less action is better and creates a more pronounced pattern.

Bake at 350°F for 25-30 minutes.

Remove from Wolf Convection Oven, let cool to room temperature for 15-30 minutes, and then refrigerate until ready to serve.

It is best if made the day before to ease the cutting. When cutting this cake cold, run hot water over a thin knife before cutting.

Refrigerate for up to 5 days.