Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | VAN GEFFEN VGHC42A |
| 18 ounces | Box yellow cake mix used dry |
| ¼ pounds | Butter; melt; cool |
| 2 \N | Eggs; slightly beaten |
| \N \N | FILLING |
| 8 ounces | Pk cream cheese; soft |
| 1 pounds | Powdered sugar |
| 1½ teaspoon | Vanilla |
CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl un til crumbly but moist. Pat mixture evenly over bottom of Pam sprayed jelly roll pan. Pat it lightly but evenly. Set aside while you preheat oven to 350~ and prepare the filling. FILLING-Combine cream cheese, sugar and vanilla well in 2-qt bowl, beating with mixer on medium speed until smooth.
(About 5 minutes beating time). Pour over cake m ix layer. Place on center rack of oven and bake at 350~, about 30 to 35 minutes or until golde n brown and top looks like a nicely baked cheesecake would. Cool in pan on rack 1 hour. Cut into neat serving squares and refrigerate, covered in plastic wrap to serve within a few days. Does N OT freeze well. Source: Gloria Pitzer's Mostly 4-Ingredient Recipes.
Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MM-Recipes Digest by Kelly <kelly@...> on Feb 16, 1998