Cherries Jubilee Cheesecake Bars
cherry cake mix and frosting make this 3-step recipe a no-fuss alternative to traditional cheesecake
1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
3 eggs
1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
Heat oven to 325°F.
In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly(this process takes a few minutes - be patient
~ reserve 1 cup
In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture
In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth
Beat in eggs until blended
Pour over crust; sprinkle with reserved crumbly mixture
Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set
cool completely
Cover and refrigerate at least 2 hours until chilled
For bars, cut into 6 rows by 6 rows
Store covered in refrigerator
Makes 36 bars
cherry cake mix and frosting make this 3-step recipe a no-fuss alternative to traditional cheesecake
1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
3 eggs
1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
Heat oven to 325°F.
In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly(this process takes a few minutes - be patient
~ reserve 1 cupIn bottom of ungreased 13x9-inch pan, press remaining crumbly mixture
In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth
Beat in eggs until blended
Pour over crust; sprinkle with reserved crumbly mixture
Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set
cool completely
Cover and refrigerate at least 2 hours until chilled
For bars, cut into 6 rows by 6 rows
Store covered in refrigerator
Makes 36 bars
