Black Forest Cheesecake Squares
Submitted by parking
Marbled chocolate cheesecake squares on a fudge cake crust, topped with glossy cherry pie filling. A semi-homemade shortcut that makes 48 rich, creamy bars from one box of fudge marble cake mix.
YIELD
48 servingsPREP
25 minCOOK
50 minREADY
75 minNeed to feed a crowd without losing your mind? These cheesecake squares start with a box of fudge marble cake mix that pulls double duty as the crust and the chocolate swirl through the filling.
The cheesecake layer is the real deal: a full pound and a half of cream cheese beaten with sour cream and whipping cream until silky smooth, with the fudge swirl packet marbled through for that signature Black Forest look.
A blanket of cherry pie filling goes on after baking, and a night in the fridge sets everything into sliceable, party-ready squares. Forty-eight of them.
Kitchen Tips
- Press the crust dough firmly up the sides of the pan, about one inch high. This creates a wall that holds the cheesecake filling in place.
- Beat the cream cheese filling for a full 3 minutes at medium speed. This is what gives you that smooth, no-lumps texture.
- The center should still jiggle slightly when you pull it from the oven. It firms up completely as it chills overnight.
- Refrigerate for several hours or overnight before cutting. Warm cheesecake won’t slice cleanly into neat squares.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease 13×9 inch baking pan.
Reserve 1 cup dry cake mix and swirl pouch; set aside.
In large bowl, combine remaining cake mix, oil and 1 egg at low speed until dough forms.
Press in bottom and 1 inch up sides of greased pan.
Bake for 8 minutes.
In large bowl, beat cream cheese until smooth and creamy.
Add 2 eggs, 1 at a time, beating well after each addition.
Blend in reserved 1 cup cake mix, sugar, sour cream and whipping cream at low speed.
Beat 3 minutes at medium speed until creamy.
Reserve 2 cups cheese mixture.
Spoon remaining cheese mixture over crust.
Add reserved swirl pouch to reserved cheese mixture; blend well.
Spoon chocolate mixture evenly over cheese mixture.
Bake for 30 to 40 minutes until edges are set and center is almost set.
Do not overbake.
Run knife around sides of pan. Cool to room temperature on wire rack.
Spoon fruit filling evenly over top of cheesecake.
Refrigerate several hours or overnight before serving.
Store in refrigerator.
Comments
