[spacer height=”20px”]Add this recipe to your kitchen arsenal. It will be a “go to” recipe for years to come, an impressive dessert for busy days.
The beauty of cheesecake squares is that you don’t have to stop and frost them. You load them with pastry filling before baking. And they’re very good.
[spacer height=”20px”]Cheesecake Squares Recipe
This is an easy way to make a fancy, formal dessert in a hurry. A cream cake is a denser cake, usually with pudding in the mix, not quite as dense as a pound cake. The light, fluffy mixes found in grocery stores don’t work too well; the filling drops right through the batter during baking.
- 1 Fudgy Baby Cakes Cake Mix, Vanilla Bean Baby Cake Mix, or other cream cake mix
- about one pound of prepared cream cheese filling
- about one pound cherry or raspberry pastry filling or other filling
- 1/2 cup prepared streusel
- string icing or powdered sugar frosting
Preheat the oven to 325 degrees.
- Mix cake batter in a stand type mixer, per package instructions. Scrape the batter into a well-greased or parchment lined 10×15-inch pan, a medium baking sheet. You can also use a 14-inch pizza and make your servings pie-shaped.
- Cut a 1/4 to 3/8-inch corner off a pack of cream cheese filling. Squeeze diagonal lines of filling across the cake batter about 3/4-inch apart. Repeat going the other direction with either the raspberry or cherry filling. You should use about 1/2 of both the cream cheese filling and the cherry or raspberry filling. You will have a pretty crisscross pattern on the batter.
- Sprinkle the streusel across the cake in horizontal strips about an inch or so apart across the batter. The streusel will be sparse but is an attractive touch. If you do not have premade streusel, you can make your own from the recipe of your choice. Most streusels are made with flour, sugar, and butter mixed together with a pastry knife or fork.
- Bake for about 27 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Place the cake in the pan on a wire rack to cool. If you are using parchment paper, grasp the edges of the paper and lift the cake to a wire rack to finish cooling.
- Drizzle icing across the cake. You may make your own icing with powdered sugar, milk, and vanilla. If you make your own frosting, scrape it into a small zipper-type bag or a small pastry bag, clip the corner or tip, and squeeze to drizzle the icing across the cake.
