Neapolitan Cheesecake Squares
|Plus fudge marble cake mix||200 Gram (Reserve Marble Pouch)|
|Margarine/Butter melted||1⁄3 Cup (5.33 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
|Cherry fruit preserves||3⁄4 Cup (12 tbs)|
Heat oven to 350°F.
Grease 8 or 9-inch square pan.
Reserve 1/2 cup dry cake mix; set aside.
In large bowl, combine remaining dry cake mix and melted margarine; blend at medium speed until crumbly.
Reserve 1 cup of crumb mixture for topping.
Add egg to remaining mixture; blend well.
Spread in prepared pan.
Bake at 350°F for 8 minutes.
Remove from oven; cool 5 minutes.
In small bowl, combine reserved 1/2 cup dry cake mix, marble pouch, cream cheese, milk and egg.
Blend until smooth.
Spoon preserves over partially baked base to within 1 inch of edge.
Spoon filling over preserves; carefully spread to cover.
Sprinkle reserved 1 cup crumb mixture over filling.
Bake at 350°F for 35 to 45 minutes or until filling is set.
Cool completely; chill.
Loosen edges before cutting into squares.