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Serving Size 8
1 packaged yellow cake mix used dry (18 ounce)
1/4 pound butter melted
2 eggs slightly beaten
FILLING:
1 package cream cheese (8 ounce) soften
1 pound powdered sugar
1-1/2 teaspoons vanilla
CAKE: Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed jelly
roll pan. Pat it lightly but evenly.
Set aside while you preheat oven to 350 degrees F. and prepare the filling.
FILLING: Combine cream cheese, sugar and vanilla well in 2-quart bowl,
beating with mixer on medium speed until smooth. (About five minutes beating time).
Pour over cake mix layer.
Place on center rack of oven and bake at 350 degrees F. about 30 to 35
minutes or until golden brown and top looks like a nicely baked cheesecake
would.
Cool in pan on rack 1 hour.
Cut into neat serving squares and refrigerate, covered in plastic wrap to
serve within a few days.
Does NOT freeze well.
1 packaged yellow cake mix used dry (18 ounce)
1/4 pound butter melted
2 eggs slightly beaten
FILLING:
1 package cream cheese (8 ounce) soften
1 pound powdered sugar
1-1/2 teaspoons vanilla
CAKE: Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed jelly
roll pan. Pat it lightly but evenly.
Set aside while you preheat oven to 350 degrees F. and prepare the filling.
FILLING: Combine cream cheese, sugar and vanilla well in 2-quart bowl,
beating with mixer on medium speed until smooth. (About five minutes beating time).
Pour over cake mix layer.
Place on center rack of oven and bake at 350 degrees F. about 30 to 35
minutes or until golden brown and top looks like a nicely baked cheesecake
would.
Cool in pan on rack 1 hour.
Cut into neat serving squares and refrigerate, covered in plastic wrap to
serve within a few days.
Does NOT freeze well.
