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Betty Crocker Baking
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Old El Paso
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Angel Toffee Dessert
Canadian Bacon and Pineapple Pizza
1 pkg Betty Crocker* SuperMoist* Golden cake mix
½ cup (125 mL) butter or margarine, softened
1 tsp (5 mL) grated lemon peel
2 pkgs (250 g each) cream cheese, softened
¾ cup (175 mL) sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
½ cup (125 mL) sour cream
2 cups (500 mL) frozen (thawed) whipped topping
Heat oven to 300°F. Spray bottom and side of 10-inch (25 cm) springform pan with baking spray . Wrap foil around outside of pan to catch drips. Reserve 1/4 cup/50 mL of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2020 ®/TM General Mills All Rights Reserved
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