Cherries Jubilee Cheesecake Bars
Jan Wilkins @jawilkin
I like to use this recipe with different flavors of cake mix & different flavors of ready-to-spread frosting. I've also made it in a spring-form pan like a regular cheesecake. BE AWARE, it is Very, Very rich.
- 1 box
- cherry chip cake mix
- 1/2 c
- butter or margaine, softened
- 2 pkg
- cream cheese [8-oz], softened
- 1 can(s)
- ready-to-spread frosting, cherry
1Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2In 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.
3Bake 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.