Description
Deliciously creamy and rich cheesecake bars made with a yellow cake mix base topped with a luscious cream cheese layer, perfect for any dessert occasion.
Ingredients
Scale
Cake Base
- 1 box 15.25 ounce yellow cake mix
- ½ cup unsalted butter
- 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, place the cream cheese in a small microwave-safe bowl and microwave in 15-second bursts until very soft, about 30 to 60 seconds.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F. Line a 9×13-inch baking pan with a sheet of parchment paper, making sure it hangs over the sides by at least 1 inch to allow easy removal of bars later.
- Melt Butter: Place butter in a medium microwave-safe bowl and heat until melted, about 45 seconds. Alternatively, melt the butter in a small saucepan over medium heat and allow to slightly cool.
- Make Cake Batter: Add the yellow cake mix and 2 large eggs to the melted butter. Beat with a hand mixer or stand mixer until smooth, about 1 minute. Transfer the thick batter to the prepared baking pan, spreading evenly.
- Prepare Cheesecake Mixture: In the same bowl, combine softened cream cheese, remaining 2 eggs, powdered sugar, vanilla extract, and almond extract. Beat on medium-low speed until smooth and fully combined, scraping down the sides as needed. Pour this mixture evenly over the cake batter layer in the pan.
- Bake the Bars: Bake for 40 minutes until the edges are golden brown. The center may be slightly jiggly, 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: When ready, run a knife around the edges to loosen. Lift the bars out of the pan using the parchment paper edges onto a cutting board. Cut into 24 pieces. Optionally, sprinkle additional powdered sugar on top before serving.
Notes
- Softening the cream cheese properly ensures a smooth and creamy cheesecake layer.
- Using parchment paper with overhang makes removing the bars easier and prevents sticking.
- You can melt butter either in the microwave or on the stovetop depending on your preference.
- Allowing bars to cool completely is essential for clean cuts and proper texture.
- Extra powdered sugar on top adds a nice decorative touch and sweetness.
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 60 mg
