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Cake 'n Cheese Cake |
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Serves: 10 Print this RecipeImogene Noar - Paramount, California Bake-Off® Contest 14, 1962 Prize Winner Imogene Noar liked cheesecake, but wanted a substitute for the usual graham cracker crust. So she cleverly used the recipe for a cake batter as a "crust" and the results were fabulous ! To add a colorful touch to this winning make-ahead dessert, garnish it with fresh raspberries. FILLNG 1 (8-ounce) package cream cheese, softened 2/3 cup sugar 1/2 cup dairy sour cream 1 teaspoon vanilla extract 2 eggs CAKE 1 cup all-purpose flour 1 teaspoon baking powder Dash salt 1/2 cup margarine or butter, softened 2/3 cup sugar 2 eggs 1 tablespoon milk 1 teaspoon vanilla extract TOPPING 1 cup dairy sour cream 2 tablespoons sugar 1 teaspoon vanilla extract Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat oven to 325°F. Grease and flour bottom only of 10-inch deep dish pie pan or 9-inch square pan. In small bowl, beat cream cheese and 2/3 cup sugar until light and fluffy. Add 1/2 cup sour cream and 1 teaspoon vanilla; blend well. Add eggs 1 at a time, beating at low speed. Set aside. In medium bowl, combine flour, baking powder and salt. In large bowl, beat margarine and 2/3 cup sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in milk and 1 teaspoon vanilla. Add dry ingredients at low speed until moistened. Beat 1 minute at medium speed. Spread batter in bottom and up sides of greased and floured pie pan, spreading thinner on sides. Pour cream cheese mixture over batter. Bake at 325°F. for 40 to 45 minutes or until cheesecake is almost set in center and cake is golden brown. Meanwhile, in small bowl, combine all topping ingredients. Remove cake from oven; spread evenly with topping. Bake an additional 5 minutes. Cool; refrigerate 3 to 4 hours before serving. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Decrease sugar in filling to 1/2 cup; decrease sugar in cake to 1/2 cup. Bake as directed above Nutrition Per Serving: Calories 430; Protein 7g; Carbohydrate 41g; Fat 27g; Sodium 260mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cake 'n Cheese Cake is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Almond Brickle Dessert Almond-Filled Cookie Cake Cherry Cream Crunch Apricot Dessert Bars Peaches and Cream Crescent Dessert Crescent Macadamia Truffle Cups Praline Crescent Dessert Cookie Crust Pecan Pie Country French Apple Crescent Casserole Ruby Razz Crunch Italian Crescent Crostata Chocolate Almond Frozen Mousse Peach Elizabeth Lemon Meringue Dessert Squares Swedish Apple Mini-Dumplings Sour Cream Apple Squares Spicy Apple Twists Southern Pecan Pie Cappuccino Squares Royal Marble Cheesecake Praline Pecan Cheesecake Easy Lemon Cheesecake Cake 'n Cheese Cake Cookie Cheesecake Squares Peanut Butter Chocolate Creme Cheesecake Tropical Citrus Pastry Stack-Up Peanut Chocolate Parfait Dessert 09: Other Desserts |
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