More Great Recipes: Cheesecake

Cake'N Cheese Cake


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Filling:
1 pkg. (8 oz) cream cheese - softened
2/3 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
2 eggs
Cake:
1 cup all-purpose flour
1 teaspoon baking powder
dash salt
1/2 cup margarine or butter - softened
2/3 cup sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla
Topping:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla


Heat oven to 325F. Grease and flour bottom only of 10-inch seep dish pie pan or 9-inch square pan. In small bowl, combine cream cheese and 2/3 cup sugar; beat until light and fluffy. Add 1/2 cup sour cream and 1 teaspoon vanilla; blend well. Add 2 eggs, 1 at a time, beating at low speed. Set aside.


In medium bowl, combine flour, baking powder, and salt; mix well. In large bowl, combine margarine and 2/3 cup sugar; beat until light and fluffy. Add 2 eggs, 1 at a time, beating well after each addition. Stir in milk and 1 teaspoon vanilla. Add dry ingredients at low speed until moistened. Beat 1 minute at medium speed. Spread batter in bottom and up sides of greased and floured pan, spreading thinner on sides. Pour cream cheese mixture over batter.


Bake at 325F for 40 to 45 minutes or until cheesecake is almost set in center and cake is golden brown.


Meanwhile, in small bowl, combine all topping ingredients. Remove cake from oven; spread evenly with topping. Bake an additional 5 minutes. Cool 30 minutes. Refrigerate 3 to 4 hours before serving. Store in refrigerator.


Pairs Well With


Notes

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