April 23, 2012

Cheesecake Bars (start with a yellow cake mix)

This morning was an unintended walk down memory lane... and even further.  Back to about 1660.

I have many hand written notebooks and binders full of collected or made up recipes.  Often the recipe was scribbled down on the back of one of the children's school papers or another random scrap.  I also have little pictures in my recipe books where my baby or toddler would scribble or draw on the pages as they sat next to me on the kitchen floor as I went through recipes.

At one point in time I used 2 pages of my recipe notebook to scribble down some old genealogy notes I had come across on the internet while looking up recipes.

It was this genealogy I was lost in this morning while intending to simply find a family favorite recipe to post.  Instead, I saw my notes and found myself looking up my great-great-great (continue a couple more greats) grandparents on my father's side through his Mom, from Oldenburg, Germany.  I've traced them back to the 1660's and I just smile to watch my family history unfold before my eyes.  I love reading over genealogy so I'm about an hour behind 'schedule' in posting as I was lost in my family tree.

So!  Where was I!?  Oh yes.  In this handwritten recipe book I have my family history scribbled down, right next to some of our favorite recipes at the time.  Today's recipe is an easy Cheesecake Bar recipe that starts with a store bought cake mix.  I posted this once before, back in 2007.    It's so good and so quick and easy that I wanted to post it again for those who may not have the time to 'dig' into the archives of this site.  My 2 daughters love these bars.  I hope you do too. 

Cheesecake Bars (EASY!)

1 box yellow cake mix (dry)
1 egg
1/3 c oil

Mix until crumbly. Save 1/2 cup out and put the rest into a 9X13 inch pan you've sprayed with Pam or greased. Bake the crust at 350 for 15 minutes. While it's baking make the filling.

8 oz. cream cheese (softened)
1/3 c sugar
1 egg
1 t lemon juice
1/4-1/2 t dried lemon zest (optional)

Beat until smooth. Spoon and spread over the baked crust. Sprinkle the reserved crumbles on top and bake an additional 15 minutes. Cool completely by chilling in the refrigerator for at least 2 hours.Print Friendly and PDF