This weekend was one of those lets see what I can concoct in the kitchen with ingredients I have on hand. Every time I opened the refrigerator a package of cream cheese was front and center, there was my first ingredient. Now do I want to go savory or sweet....sweet won since we were having chili for dinner. I didn't have enough graham crackers to do a crust for a cheesecake but I did have a box of yellow cake mix, that will do. Like a mad scientist I started putting it all together and what I came up with was a cake batter cheesecake.
Cake Batter Pecan Cheesecake
Crust
1 box yellow cake mix
1 cup graham cracker crumbs
3/4 cup butter, melted
Filling
1 8oz package cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla
reserved cake mixture
1/2 cup brown sugar, lightly packed
1/2 cup pecan pieces
Caramel Sauce
Preheat oven to 325 degrees. Crust: for a 9 inch springform pan. In a bowl add cake mix, graham cracker crumbs and melted butter mix together. Remove a 1/2 cup of the mix and set aside. Press the cake mixture into the bottom and up the sides of a 9 inch springform pan.
Filling: With an electric mixer cream the cream cheese and sugar; add eggs one at a time making sure eggs is incorporated each time, add vanilla mix thoroughly. Pour over the crust. In a bowl mix the leftover cake mixture, brown sugar and pecan pieces. Sprinkle on top of batter and take a knife and carefully swirl around. Place in the oven and bake for 45 to 50 minutes until set. Allow to cook 15 minutes then take a knife around the edge to loosen crust from pan. Remove springform and refrigerate for 4 hours or overnight. Drizzle with caramel sauce.
That looks great. Good job.
ReplyDeleteDelicious slice Pam I wish I can do a taste test.
ReplyDeleteCheesecake is my weakness. I have never tried making it myself before though.
ReplyDelete