Preheat oven to 350 degrees. Position oven rack in
middle of the oven. Spray the bottom only of a
13x9 pan. Spray with nonstick cooking spray. Place
the cake mix, melted butter and 1 egg in a large
bowl. Blend for 1-2 minutes with an electric mixer
set on low speed until well blended. Press mixture
evenly into prepared pan. Bake crust for 15
minutes.
While crust bakes, beat softened cream cheese, 1
1/4 cups of the powdered sugar, and 2 tsp of the
vanilla extract with electric mixer on medium
speed until well blended. Add remaining eggs, one
at a time, mixing on low speed after each addition
just until blended. Pour over hot crust.
Bake for 23-26 minutes or until center is just
barely set when pan is jiggled (do not overbake)
remove from oven (leave oven on). Whisk sour cream
in a large bowl with the remaining 1/2 cup
powdered sugar and 1 tsp vanilla extract, spread
evenly over bars. Return bars to oven for 5
minutes.
Transfer to a wire rack and cool completely.
Refrigerate at least 4 hours or overnight. Cut into
bars.
Originally Submitted
10/28/2023
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