Cherries Jubilee Cheesecake Bars

Cherry cake mix and frosting make this 3-step recipe a no-fuss alternative to traditional cheesecake.

Yield: 36 bars

Ingredients

• 1 box Betty Crocker SuperMoist cherry chip cake mix
• 1/2 cup butter or margarine, softened
• 2 (8 ounce) packages cream cheese, softened
• 1 container Betty Crocker Rich & Creamy cherry frosting
• 3 eggs

Instructions

1. Heat oven to 325 degrees F.
2. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup.
3. In bottom of ungreased 13 x 9-inch pan, press remaining crumbly mixture.
4. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth.
5. Beat in eggs until blended.
6. Pour over crust; sprinkle with reserved crumbly mixture.
7. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely.
8. Cover and refrigerate at least 2 hours until chilled.
9. For bars, cut into 6 rows by 6 rows.
10. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft): In step 1, prebake the crust for 10 minutes. In step 7, bake about 50 minutes.

Special Touch: A dollop of cherry yogurt mixed with whipped topping gives these yummy bars a special finish!

Nutrition

Per serving: Calories 200 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 15g); Protein 2g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker