Description
Delicious and creamy cheesecake bars made with a yellow cake mix base and a rich cream cheese topping, baked to golden perfection and cut into 24 sweet, satisfying pieces.
Ingredients
Scale
Base
- ½ cup unsalted butter
- 1 box 15.25 ounce yellow cake mix
- 2 large eggs
Cheesecake Topping
- 8 ounces cream cheese
- 2 large eggs
- 1 pound powdered sugar (about 4 cups)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Soften Cream Cheese: Pull cream cheese from the fridge and set on the counter until softened. Alternatively, microwave the cream cheese in 15-second bursts until very soft, about 30 to 60 seconds.
- Prepare Oven and Pan: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, ensuring the paper hangs over the sides by at least 1 inch to allow easy removal later.
- Melt Butter: Place butter in a microwave-safe bowl and heat until melted, about 45 seconds. You can also melt it in a small saucepan over medium heat, then allow it to cool slightly.
- Make Cake Base: Add the yellow cake mix and 2 eggs to the melted butter. Beat with a hand or stand mixer until smooth, about 1 minute. Spread this thick batter evenly into the prepared baking pan.
- Prepare Cheesecake Topping: In the same bowl, combine softened cream cheese, 2 eggs, powdered sugar, vanilla extract, and almond extract. Beat on medium-low speed until smooth and well combined, scraping down the sides as needed. Pour this mixture evenly over the cake batter in the pan.
- Bake: Bake the bars for 40 minutes until the edges turn golden brown. The center may still jiggle slightly, which is normal as the bars will continue to cook while cooling. Remove from oven and place on a wire rack to cool for 2 hours.
- Serve: Once cooled, run a knife around the edges of the pan to loosen the bars. Use the parchment paper edges to lift the entire slab out onto a cutting board. Cut into 24 bars. Optionally, sprinkle additional powdered sugar on top before serving.
Notes
- For softer cream cheese, microwave it briefly in short bursts rather than leaving it at room temperature for too long.
- Using parchment paper overhang makes removing bars much easier and cleaner.
- Allow the bars to cool completely to set properly; the slight jiggle in the center is okay right out of the oven.
- You can substitute almond extract with extra vanilla extract if preferred.
- Sprinkling powdered sugar on top adds an attractive finishing touch but is optional.
