Description
These cheesecake bars feature a rich and creamy cream cheese layer atop a sweet yellow cake base, baked to golden perfection. Perfect for dessert lovers looking for an easy, crowd-pleasing treat with a smooth, luscious texture and hints of vanilla and almond extracts.
Ingredients
Scale
Cake Batter
- 1 box 15.25 ounce yellow cake mix
- ½ cup unsalted butter
- 2 large eggs
Cheesecake Layer
- 8 ounces cream cheese
- 2 large eggs
- 1 pound powdered sugar (about 4 cups)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Soften the Cream Cheese: Pull cream cheese from the fridge and let it sit at room temperature until soft. Alternatively, microwave in 15-second bursts until very soft, about 30 to 60 seconds.
- Prepare the Baking Pan: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper leaving an overhang of at least 1 inch on the sides for easy removal later.
- Melt Butter: Place butter in a microwave-safe bowl and heat for about 45 seconds until melted. Alternatively, melt on stovetop, then let cool slightly.
- Make Cake Batter: Add yellow cake mix and 2 eggs to the melted butter. Beat with a hand or stand mixer until smooth, about 1 minute. Spread this thick batter evenly in the prepared pan.
- 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 well combined, scraping sides as needed.
- Assemble and Bake: Pour the cheesecake mixture over the cake batter in the pan and spread evenly. Bake for 40 minutes until edges are golden and center is slightly jiggly. Remove from oven.
- Cool Completely: Place the pan on a wire rack and allow the bars to cool for 2 hours to set fully.
- Serve: Run a knife around edges to loosen. Lift bars out using the parchment paper overhang. Cut into 24 pieces. Optionally, sprinkle extra powdered sugar on top before serving.
Notes
- Softening the cream cheese properly ensures a smooth cheesecake batter without lumps.
- Parchment paper with overhang makes it easy to lift the bars out of the pan without breaking.
- Letting the bars cool completely before cutting helps them set perfectly.
- You can substitute almond extract with additional vanilla extract if desired.
- If you don’t have a hand mixer, mixing vigorously by hand can work but may take longer.
Nutrition
- Serving Size: 1 bar
- Calories: 310 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 75 mg
