Tuxedo Cheesecake Bars
1 package Betty Crocker® SuperMoist white chocolate
swirl cake mix
1/2 cup butter or margarine — softened
2 (8 ounce) packages cream cheese — softened
1 tub Betty Crocker® Rich & Creamy white
chocolate ready-to-spread frosting
3 eggs
Heat oven to 325ş. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased
rectangular pan, 13 × 9 × 2 inches.
Beat cream cheese and frosting in same bowl on medium speed until smooth.
Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over
crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous
tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through
mixture with knife in S-shape curves in one continuous motion without
cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled
design.
Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered
at least 2 hours. Cut into 6 rows by 6 rows. Store covered in
refrigerator.
Yield:
“36 Bars”
Chill:
“2:00″
Per serving: 185 Calories (kcal); 10g Total Fat; (50% calories from fat); 2g Protein; 21g Carbohydrate; 36mg Cholesterol; 195mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : Cookie Tips
To determine if a cheesecake is done, touch the center gently with
your finger to see if it’s still soft or if it has set (will leave
a slight indentation). Don’t be tempted to insert a knife in the
center because the hole could cause cheesecake to crack.
Cheesecakes that are refrigerated while still hot or warm should
not be covered. Why? If covered before they are completely cool,
moisture will condense and drip onto the top of the cheesecake,
making it quite wet. Cover only after cheesecakes are completely
cooled.
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