Makes 16 Servings
Ingredients
Crust
1 box Betty Crocker Super Moist Spice Cake mix
¼ cup vegetable oil
1 egg
Filling
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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