Description
These Cream Cheese Bars combine a rich, creamy cheesecake topping with a buttery yellow cake base for a decadent dessert that’s perfect for any occasion. Softened cream cheese is mixed with powdered sugar and extracts for the luscious filling, layered over a smooth cake batter, and baked to golden perfection. Once cooled, these bars are easy to slice and serve, making them an ideal treat to share.
Ingredients
Scale
Base:
- 1 box 15.25 ounce yellow cake mix
- ½ cup unsalted butter
- 2 large eggs
Filling:
- 8 ounces cream cheese
- 2 large eggs
- 1 pound powdered sugar, about 4 cups
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Soften Cream Cheese: Pull cream cheese from the fridge and set on the counter until softened, or place it in a microwave-safe bowl and microwave in 15-second bursts until very soft, about 30 to 60 seconds.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving at least a 1-inch overhang on the sides to easily lift out the bars after baking.
- Melt Butter: Place the butter in a medium microwave-safe bowl and heat until melted, about 45 seconds, or melt on the stovetop in a small saucepan over medium heat and then let cool slightly.
- Make Cake Base: Add the yellow cake mix and 2 eggs to the melted butter. Beat with a hand or stand mixer until smooth, about one minute. Transfer this thick batter to the prepared pan and spread evenly.
- Prepare Cream Cheese Filling: Using the same bowl, combine the softened cream cheese, remaining 2 eggs, powdered sugar, vanilla extract, and almond extract. Beat on medium-low speed until smooth and well combined, scraping down the sides as needed.
- Layer Filling and Bake: Pour the cream cheese mixture evenly over the cake batter in the pan. Bake for 40 minutes or until the edges are golden brown. The center may be slightly jiggly, which is normal as it will firm up while cooling.
- Cool Completely: Remove the pan from the oven and place it on a wire rack. Allow to cool completely for 2 hours for the bars to set.
- Slice and Serve: Run a knife around the edges to loosen the bars. Using the parchment overhang, lift the whole slab onto a cutting board. Cut into 24 bars. Optionally, sprinkle powdered sugar on top before serving.
Notes
- Softening the cream cheese at room temperature or microwaving it helps ensure a smooth filling without lumps.
- Lining the pan with parchment paper simplifies removal and cleanup.
- You can substitute vanilla or almond extract with other flavorings like lemon zest for variation.
- Bars can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
- Make sure the bars cool completely before slicing for clean cuts.
