A lot of us do most of our baking for the year during these cold months of winter, trying new recipes as we warm up our kitchens, not to mention our appetites with the fragrant aroma of baked goods. Gooey Butter cakes have long been a favorite for families in the St. Louis area, but if you haven’t tried a Gooey Cheesecake, you may be surprised to find you like it even better.
One advantage of this recipe is it only calls for one 8-ounce package of cream cheese, where most cheesecake recipes call for two or more. Another advantage is it’s great as a dessert or to go with your morning coffee for breakfast.
No matter when you enjoy this tasty cheesecake, you may not be able to stop with just one slice!
GOOEY CHEESECAKE
DOUGH:
1 box yellow cake mix
2 eggs
1 stick of margarine or butter, softened
2-4 tablespoons of water to spread dough
FILLING:
1 (8-ounce) package cream cheese, softened
2 eggs
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 teaspoon vanilla
Dash of cinnamon reserved for top
Enough powdered sugar to dust top
Mix the cake mix, 2 eggs and margarine well. Spread dough in bottom and half way up sides of a greased 9-by-13-inch baking dish. (Use water on fingers to help spread the dough.)
Put cream cheese in a mixing bowl. Beat in eggs, then sweetened condensed milk and vanilla. Spread filling over the dough in the bottom of baking dish. Sprinkle a little cinnamon over top.
Bake at 350 degrees for 30 minutes or until browned and set. Mixture thickens as it cools.
Dust with a little powdered sugar when cake has cooled and cut into squares. Makes 10-12 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
