Serves: 10
Total Calories: 352
Heat oven to 325°F. Grease and flour bottom only of 10-inch deep dish pie pan or 9-inch square pan. In small bowl, beat cream cheese and 2/3 cup sugar until light and fluffy. Add 1/2 cup sour cream and 1 teaspoon vanilla blend well. Add eggs 1 at a time, beating at low speed. Set aside.
In medium bowl, combine flour, baking powder and salt. In large bowl, beat margarine and 2/3 cup sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in milk and 1 teaspoon vanilla. Add dry ingredients at low speed until moistened. Beat 1 minute at medium speed. Spread batter in bottom and up sides of greased and floured pie pan, spreading thinner on sides. Pour cream cheese mixture over batter.
Bake at 325°F. for 40 to 45 minutes or until cheesecake is almost set in center and cake is golden brown.
Meanwhile, in small bowl, combine all topping ingredients. Remove cake from oven spread evenly with topping. Bake an additional 5 minutes. Cool refrigerate 3 to 4 hours before serving. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Decrease sugar in filling to 1/2 cup decrease sugar in cake to 1/2 cup. Bake as directed above
Nutrition Per Serving: Calories 430 Protein 7g Carbohydrate 41g Fat 27g Sodium 260mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cake 'n Cheese Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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