This recipe makes cheesecake squares with a cake-like consistency using yellow cake mix.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan (non-coated).

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  • Beat together cake mix, 2 eggs, and 1/2 cup melted butter, and pour into prepared pan.

  • In a separate bowl, mix confectioners' sugar, 2 eggs, cream cheese, and 1/2 cup melted butter. Beat well and pour on top of first layer.

  • Bake at 375 degrees F (190 degrees C) approximately 40 minutes. Cool completely and cut into squares.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

372.5 calories; 3.7 g protein; 48 g carbohydrates; 82.9 mg cholesterol; 314.4 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2009
I'm rating these 4 stars because of the way the recipe is written. I've been making these with the same ingredients in different amounts for years with excellent results. The bottom layer should only have 1 egg and end with a very thick consistency. You should not be able to pour it. It has to be spread into the pan. The top layer should have no butter in it which is probably contributing to the burning. Bake at 350 for 20-25 minutes then start checking it. Depending on your oven it will only take 25-30 minutes and will not look "done" when you take it out. These set up considerably after sitting! If you let them bake until they appear done then you've probably already ruined them. Read More
(14)

Most helpful critical review

Rating: 1 stars
01/09/2003
I tried this recipe twice and both times it was a dark brown by 20 minutes into the 40 minute cooking time. After the full 40 minutes it was burnt and still raw inside. I know that my oven temperature was correct so the temperature given in the recipe (375) must be too high. I would be interested to see if anyone else had this problem. Read More
(11)
16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
12/23/2009
I'm rating these 4 stars because of the way the recipe is written. I've been making these with the same ingredients in different amounts for years with excellent results. The bottom layer should only have 1 egg and end with a very thick consistency. You should not be able to pour it. It has to be spread into the pan. The top layer should have no butter in it which is probably contributing to the burning. Bake at 350 for 20-25 minutes then start checking it. Depending on your oven it will only take 25-30 minutes and will not look "done" when you take it out. These set up considerably after sitting! If you let them bake until they appear done then you've probably already ruined them. Read More
(14)
Rating: 4 stars
12/23/2009
I'm rating these 4 stars because of the way the recipe is written. I've been making these with the same ingredients in different amounts for years with excellent results. The bottom layer should only have 1 egg and end with a very thick consistency. You should not be able to pour it. It has to be spread into the pan. The top layer should have no butter in it which is probably contributing to the burning. Bake at 350 for 20-25 minutes then start checking it. Depending on your oven it will only take 25-30 minutes and will not look "done" when you take it out. These set up considerably after sitting! If you let them bake until they appear done then you've probably already ruined them. Read More
(14)
Rating: 1 stars
01/09/2003
I tried this recipe twice and both times it was a dark brown by 20 minutes into the 40 minute cooking time. After the full 40 minutes it was burnt and still raw inside. I know that my oven temperature was correct so the temperature given in the recipe (375) must be too high. I would be interested to see if anyone else had this problem. Read More
(11)
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Rating: 4 stars
10/06/2008
have done this recipe twice I read the reviews so first time cooked it in a fan forced oven at 180dg covering it with tin foil removing it at the last ten minutes second time in a water bath at the same temperature but added a extra 10 minutes still covered it with tin foil removing the tin foil ten minutes or so before the end it is a custard based cake so burning is easy in the water bath no hassles base & side were golden brown no charring Read More
(9)
Rating: 5 stars
08/21/2007
I cooked this at 350 degrees instead of 375 and it did not burn. Next time I am going to try this with a chocolate cake mix instead of the yellow. Read More
(9)
Rating: 5 stars
03/09/2007
I made this on the spur of the moment for a family dinner. These were very good. They almost have the consistancy of a brownie. Will definately make again. Read More
(6)
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Rating: 5 stars
08/29/2002
Always use a non coated pan when making this. Grease the pan with Crisco shortening. This is a wonderful recipe and serves a lot of people. Read More
(4)
Rating: 2 stars
06/15/2007
Yes i also had that problem with the timing thank goodness i kept checking on it or else mine would of been burnt also. Their good after being in the fridge but the outside gets too hard and just have to keep checking on them if your not wanting to burn them. Read More
(4)
Rating: 1 stars
12/03/2007
I did not care for this recipe. Everyone was complaining about how eggy the cake tasted. I highly recommend not making this recipe!! Read More
(3)
Rating: 4 stars
07/18/2003
Everyone loves this recipe and it is so easy to make!!!! Great for a dish to pass party Read More
(2)