Wednesday, November 27, 2013

Cake Batter Cheesecake Bars

I made these bars for a party that we were headed out to and I was all set to take a picture this time and I just couldn't do it... They turned out this odd shade of purple and they were not the prettiest things that I have ever laid eyes on. I didn't got for the optional food coloring, which I should have and I did stir in the sprinkles, which I think caused the odd purple color. So, when it says to stir, make sure you stir, don't just throw the mixer on low in the lazy fashion that I did! :) But let me tell you - Oh - My - Gosh!! These things were fabulous!! I'm usually a chocolate kind of girl, but these knocked my socks off... Super rich and delicious! Definitely making these again - and STIRRING the next time!!

Cake Batter Cheesecake Bars
(recipe found on pinterest via

1 3/4 cups nilla wafers
6 tablespoons butter, melted
16 ounces cream cheese, at room temperature
3/4 cup + 2 tablespoons sugar, divided
1/2 cup yellow cake mix
2 eggs + 1 egg yolk
1/2 cup + 2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup sprinkles
5 drops blue food coloring (optional)
3 drops green food coloring (optional)

Preheat oven to 350. Grease a 9" square baking pan, then line with parchment paper; set aside. Stir together cookie crumbs, 2 tablespoons sugar and melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix and sprinkles until smooth. Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight. Cut into bars. Store leftovers in an airtight container in the refrigerator.

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