Cheesecake Squares

It would be so nice if all of the things I baked were good for you but there are times when a recipe that isn't good for you might be necessary -- like when asked to take a cookie or sweet treat to a church event, I need something plenty of people will like and I don't think the majority of people would appreciate a low-fat, healthy cookie bar. When I have tried it in the past, I brought most of the treats home. I like this recipe because they are easy to throw together, make plenty of bars and people really like them. With cookies, I have to bake

I am going to try a recipe redo on this one, but here is the original recipe. When I perfect the redo, which means having a recipe that most people like, I will post the healthy version. Meanwhile, here is the full-fat, bad for you version of Cheesecake Squares I made this weekend for a church event. How did people like them? They were demolished. I didn't even have crumbs to bring home. I loved it because I didn't have to be tempted.

Cheesecake Squares

Bottom layer
1 box yellow cake mix
1 stick of butter, melted
1 egg

Filling
12 ounces (1-1/2 packages) cream cheese, softened
1 box confectioner's sugar
1 extra-large or jumbo egg (if eggs are very small, add 2)

Preheat oven to 350 degrees. Mix the bottom layer by melting the butter in the microwave for 30 seconds, add the cake mix and egg until well-mixed. It will have a dough-like texture. Line a jelly roll pan or cookie pan with sides with parchment paper and mash the dough into the bottom of the pan. If not using parchment paper, spray the bottom and sides of the pan with cooking spray. Don't spread the dough up the sides. This will be a thin layer.

In a mixing bowl, best the cream cheese and add the Confectioner's sugar and egg with the mixer until smooth and creamy. Pour mixture on top of the bottom layer. Make sure the the filling covers the bottom layer but it doesn't have to go all the way to the sides of the pan, it does need to completely cover the dough mixture.

Bake at 350 degrees for 25 to 30 minutes or until the filling is firm and lightly browned. Cracking on the top is normal. Allow to completely cool. Lift the entire pan of bars onto a cutting board and cut into squares. I like using a pizza cutter. Makes approximately 30 large or up to 45 smaller bars.