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Tuxedo Cheesecake Bars by www.country-cooking.com
Amount Measure Ingredient -- Preparation Method
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1 package white chocolate
swirl cake mix
1/2 cup butter or margarine -- softened
2 (8 ounce) packages cream cheese -- softened
1 tub Rich & Creamy white
chocolate ready-to-spread frosting
3 eggs
Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design.
Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.
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