Cherries Jubilee Cheesecake Bars Recipes

CHERRIES JUBILEE CHEESECAKE BARS

Steps:

• 1. Heat oven to 350. Beat cake mix and butter until crumbly. Reserve 1 cup.
• 2. Press into 9x13" pan. Beat cream cheese, eggs, and frosting mix together.
• 3. Pour over crust. Top with reserved crumbs. Bake 45 minutes. Cook and refrigerate at least 2 hours or more.
• 4. Cut into 4x6 rows. They are so rich you won't need to cut any larger. Yummy!

CHERRIES JUBILEE CHEESECAKE BARS

Steps:

• Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
• In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
• Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

CHERRIES JUBILEE CHEESECAKE BARS

Steps:

• 1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
• 2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
• 3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

CHERRIES JUBILEE CHEESECAKE BARS

Steps:

• Preheat oven to 325°F.
• Beat cake mix (dry) and margarine in large bowl on low speed until crumbly. Reserve one cup.
• Press remaining crumbly mixture in bottom of ungreased rectangular 13x9x2 pan.
• Beat cream cheese and frosting in same bowl on medium speed until smooth.
• Beat in eggs until well blended.
• Pour over crust.
• Sprinkle with cup of crumbly mixture.
• Bake about 45 minutes or until set.
• Cool completely.
• Cover and refrigerate at least 2 hours.
• Cut into 6 rows by 6 rows.
• Cover and refrigerate any remaining bars.