Cherries Jubilee Cheesecake Bars Recipes

Steps:

• Preheat oven to 325°F.
• Beat cake mix (dry) and margarine in large bowl on low speed until crumbly. Reserve one cup.
• Press remaining crumbly mixture in bottom of ungreased rectangular 13x9x2 pan.
• Beat cream cheese and frosting in same bowl on medium speed until smooth.
• Beat in eggs until well blended.
• Pour over crust.
• Sprinkle with cup of crumbly mixture.
• Bake about 45 minutes or until set.
• Cool completely.
• Cover and refrigerate at least 2 hours.
• Cut into 6 rows by 6 rows.
• Cover and refrigerate any remaining bars.

Steps:

• 1. Heat oven to 350. Beat cake mix and butter until crumbly. Reserve 1 cup.
• 2. Press into 9x13" pan. Beat cream cheese, eggs, and frosting mix together.
• 3. Pour over crust. Top with reserved crumbs. Bake 45 minutes. Cook and refrigerate at least 2 hours or more.
• 4. Cut into 4x6 rows. They are so rich you won't need to cut any larger. Yummy!

Steps:

• 1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
• 2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
• 3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 325°F. Beat dry cake mix and margarine in a large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture in bottom of ungreased 13x9-inch baking pan.
• Beat cream cheese and frosting in same bowl on med speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
• Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. For bars, cut into 6x6 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Cut into 6 rows by 4 rows. Store covered in refrigerator.