Cherries Jubilee Cheesecake Bars

Yield: 36 bars

Ingredients

• 1 (18.25 ounce) box Betty Crocker SuperMoist cherry chip cake mix*
• 1/2 cup butter, butter or spread,** softened
• 2 (8 ounce) packages cream cheese, softened
• 1 tub Betty Crocker Rich & Creamy cherry ready-to-spread frosting
• 3 eggs

Instructions

1. Heat oven to 325 degrees F.
2. Beat dry cake mix and butter in large bowl on low speed until crumbly; reserve 1 cup.
3. Press remaining crumbly mixture in bottom of ungreased 13 x 9 inch baking pan.
4. Beat cream cheese and frosting in same bowl on medium speed until smooth.
5. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
6. Bake for about 45 minutes or until set; cool completely.
7. Cover and refrigerate for at least 2 hours.
8. For bars, cut into 6 rows by 6 rows.
9. Store covered in refrigerator.

Notes

High Altitude (3500-6500 feet): Bake for 55 to 60 minutes.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** If using spread, use only stick that has more than 65% vegetable oil.

Nutrition

Per 1 bar: 185 calories (90 calories from fat); 10g fat (4 g saturated); 30mg cholesterol; 200mg sodium; 21g carbohydrate (0g dietary fiber); 3g protein

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens