May 7, 2012

Spiced Cheesecake

Makes 16 Servings


1 box Betty Crocker Super Moist Spice Cake mix
¼ cup vegetable oil
1 egg

2 - Packages (8oz each) Fat Free Philadelphia Cream Cheese, Softened
¾ cup - Sugar
3 (3.5 oz each) - Vanilla Pudding sugar free, snack pack
½ cup - Daisy Light Sour Cream
3 - Eggs
¼ tsp - McCormick Pure Vanilla Extract

1.    Heat oven to 300 degrees. Spray the bottom and sides of a 10 inch spring form pan with baking spray and flour.  Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, and 1 egg with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
2.    In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
3.    Bake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake jiggles slightly when moved.  Turn oven off; open over doors at least 4 inches.  Leave cheesecake in over for an additional 30 minutes.
4.    Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.

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