Funfetti Cheesecake Bars

 
 
 
Okay, these babies are just down right dangerous.
 
Brett ate half the pan the first night I made them.  The next day I finally dug into them too and sent him a text saying “These bars are good! Now I know why you ate half the pan last night;)”
 
He responded with, “You mean you didn’t eat any?”  
 
He enjoyed them too much to even notice.  For once it wasn’t me who ate half the pan of dessert.   That was of course until I got my hands on it the next day.   
 
 
 
 
 
For years my husband has been requesting Funfetti cake for his birthday, so he kind of has a weak spot for it.  But he’s also kind of Funfetti Cake snob!  All you other funfetti cake snobs might know that the Betty Crocker Rainbow Chip Cake and Rainbow Chip Frosting are the only way to go.  
 
 
 
 I’d be lying if I didn’t tell you that I totally agree.   But the truth is, you can use whatever brand of cake mix and frosting you want, Pillsbury or Betty Crocker…these babies can’t be bad! 
 
 
 
The crust is just the cake mix mixed with butter and pressed into a pan.  
 
The cheesecake layer, is cream cheese, eggs, and an entire container of that beloved Rainbow Chip (or funfetti) frosting! Yeah…just try to ignore that part when you’re eating half the pan.  
 
 
 
Because you will be eating half the pan.  Unless your smarter than me and make them for say, a Birthday Party or summer barbecue, and are willing to share with friends.  I made these for no other reason than to have a treat around the house.  Dangerous mistake. 
I think I’ll make them again this week…just to torture my husband.  Or to have a little treat on hand to celebrate the arrival of baby boy (cross your fingers for ANY DAY NOW!)
Funfetti Cheesecake Bars
 
Ingredients
1 Betty Crocker Rainbow Chip Cake Mix (or Pillsbury Funfetti Cake Mix & Frosting)
1 container Betty Crocker Rainbow Chip Frosting
2 (8oz) sticks of cream cheese, soft
1 stick butter, soft
3 eggs
Instructions
Preheat oven to 350. 
Beat the cake mix,  butter and 1 egg together until it forms a crumbly dough and press into a greased 9 x 13 inch pan.
In another bowl, beat cream cheese, frosting, and 2 eggs together until creamy.  Pour cream cheese mixture over the cake batter crust.
Bake at 350 for 30-40 minutes or until the edges start to pull away from the pan.
Cut into squares, top with a dollop of whipped cream and serve!
 

slightly adapted from Megan’s Munchies @ Frugal Living and Having Fun

Comments

  1. says

    I think I left a weird comment a minute ago… Sorry! Tell Brett i’m making these for BJ’s birthday party this weekend. Thanks for a great recipe!

  2. says

    I made these for the 4th/best friend’s b’day cake. The crust was way too crumb-y. Should I add maybe a half stick more butter? The cheesecake part was good. Everyone who ate it loved it and I’m sure the crust issue was only my view since I made it.

  3. Anonymous says

    Is there any way this recipe can be adapted for a springform pan??? I’d love to make this again but in original cheesecake form :)

  4. says

    I made this yesterday. My husband, my sister and I loved it. Surprisingly, my 15 year old daughter and my 9 year old daughter did not. I couldn’t wait to try it, so I cut into it when it was still warm so maybe that is why they didn’t like it. After it chilled in the fridge, I had another piece and thought it tasted so much better but my daughters wouldn’t even try it again. Oh well, I guess that leaves more for hubby and me to eat.

  5. Sam says

    Made these cheesecake today and they were absolutely amazing. Perfect combination and not too sweet, eeven non-cheesecake lovers would enjoy. This recipe was quick and very easy to make as well.

  6. Alex says

    Pretty easy to make and they turned out awesome! Ate them warm and they were delicious, but if you leave them in the fridge overnight holy smokes you’ll be eating a piece of heaven

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