Cherries Jubilee Cheesecake Bars
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|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|
Blytheville, AR (pop. 15,620)
Member Since May 2010
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.
Heat 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.
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.