Prep 0 mins
Cook 25 mins
Sinfully rich! From "A Year of Good Taste". They are pretty as well as rich! We served these at my daughter's wedding.
- 1 (18 1/2 ounce) package strawberry cake mix with pudding (I like Duncan Hines Moist Deluxe Strawberry Supreme)
- 1 cup chopped pecans, toasted (I toast for about 7 minutes at 325)
- 3⁄4 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup strawberry jam (I like the seedless)
- Preheat oven to 325°.
- In a medium bowl, combine cake mix and pecans.
- Drizzle melted butter over mixture; stir until well blended.
- Press mixture into bottom of a greased 9x13 baking pan.
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Spread cream cheese mixture over crust.
- “Nuke” jam for about 45 seconds until thinned.
- Spoon over cream cheese mixture.
- Use a fork to swirl over cream cheese.
- I bake for 25 minutes or until edges begin to brown lightly.
- Do not over-bake or your crust will become a rock.
- Cool in pan for about 30 minutes.
- Cover and chill for about 2 hours.
- Personal note- When I want them to look fancy, I trim about ½ inch off all sides although the crust is my favorite part.
Yummy little treats! I made a half-recipe using a 9-inch square baking dish and baked 25 minutes. Used reduced-fat cream cheese and all fruit strawberry fruit spread. So easy to whip up but would look lovely on a nice cookie tray with the pretty pink crust. Perfect for a baby shower or Valentine's Day. The cream cheese layer is almost the same thickness as the base, I am afraid the previous reviewer made an error somewhere. Thanks for sharing the recipe! Made for PAC Spring 2009.
I had 16 people over for a valentines dinner and they were fighting over the leftover bars so they could take them home...everyone loved them...I made them with splendra and sugar free jelly....
I followed the directions exactly as printed and I wasn't too fond of the results. The filling was pretty thick while I was mixing it. There was more crust than filling, and the filling didn't quite taste like cheesecake. Since there was so little of the filling, I could see the crust as I swirled the strawberry jam through it. I may have done something wrong, but I will not be making these again.