Saturday, August 4, 2012

Cake Batter Cheesecake Bars

I am going to give a little background on this post. My daughter is a cake batter fanatic. Or she used to be anyway. That was prior to the Celiac diagnosis. Cake batter ice cream, cake batter cookies, cake batter cereal... anything cake batter or funfetti makes her go nuts. Now I see all over posts for funfetti dip, cake batter dip etc... Once again, they almost all use the basic cake mix. I figured there was no way to pull off a recipe that has a cake batter taste. But then I got some gluten free vanilla bean cake mix in from Authentic Foods
 
Taking a deep breath, I decided to finally take the plunge and try to create a sweet treat for my girl, and it worked! She was so excited! I am sure this is just the beginning of various cake batter treats. Enjoy!

Gluten Free Cake Batter Cheesecake Bars
adapted from Teenage Taste


1 ¾ cups kinnikinnick gluten free graham style crumbs
6 tablespoons butter, melted
16 ounces cream cheese, at room temperature
¾ cup + 2 tablespoons granulated sugar, divided
½ cup yellow cake mix
2 eggs + 1 egg yolk
½ cup  milk
2 teaspoons vanilla extract
8 drops various colored food coloring
Sugar Sprinkles


Preheat oven to 350 degrees. Grease a 9-inch baking pan, then line with parchment paper; set aside.
Stir together cookie crumbs, 2 tablespoons granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.
Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix until smooth.
Pour the filling over the crust.  Add sugar sprinkles and food coloring if desired. Bake until just set, 40 to 45 minutes. Remove the baking pan from the oven and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
Cut into bars. Store leftovers in an airtight container in the refrigerator.



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