CHEESECAKE SHEET CAKE RECIPES
TEXAS CHEESECAKE SHEET CAKE RECIPE - FOOD.COM
My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Measure out 1 cup of dry cake mix and reserve.
- In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
- Press crust mixture evenly into bottom of a greased 13 x 9 pan.
- In the same bowl, blend cream cheese and sugar together.
- Add 3 eggs and reserved cake mix and beat 1 minute on medium.
- Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
- Pour into crumb crust.
- Bake at 300° for 45 to 55 minutes, or until center is firm.
- Cool to room temperature.
- Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
- Store in refrigerator.
- Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
Nutrition Facts : Calories 334.9, FatContent 18.6, SaturatedFatContent 8.4, CholesterolContent 93.8, SodiumContent 346.9, CarbohydrateContent 36, FiberContent 0.4, SugarContent 21.9, ProteinContent 6.3
RED VELVET CHEESECAKE SHEET CAKE RECIPE | ALLRECIPES
A favorite recently discovered recipe. Guests, family, friends will love it! Seems fancy, but actually easy to make starting with store-bought cake mix and using staple ingredients usually already in the house. Because of the cheesecake filling, this cake must be kept refrigerated.
Provided by CMurphy76
Categories Desserts Cakes Red Velvet Cake Recipes
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, oil, and 3 eggs in a bowl using an electric mixer until smooth. Spread half the batter evenly into the bottom of the prepared pan.
- Beat 1 1/2 packages cream cheese, white sugar, and egg white together in a separate bowl using an electric mixer until smooth. Drop spoonfuls of cream cheese mixture into the cake batter in the pan. Pour the remaining batter on top, spreading evenly to cover the cream cheese mixture completely.
- Bake in the preheated oven until top is firm and no longer shiny, about 40 minutes. Let cake cool completely, at least 40 minutes.
- Combine remaining cream cheese and butter in a bowl. Add confectioners' sugar; mix until smooth. Stir in vanilla extract until combined. Add milk; mix until smooth. Spread icing over the cooled cake.
Nutrition Facts : Calories 370.2 calories, CarbohydrateContent 45.5 g, CholesterolContent 67.5 mg, FatContent 19.7 g, FiberContent 0.7 g, ProteinContent 4.5 g, SaturatedFatContent 9.5 g, SodiumContent 263.5 mg, SugarContent 21.2 g
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I can't remember where I found this recipe to credit. Please forgive me.
My photo's.
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Reviews 5
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