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Cake and Cheesecake
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This recipe is a 1962 Pillsbury Bake-off contest winner
Filling:
1 (8 oz.) pkg. cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tsp. vanilla
2 eggs
Cake:
1 cup flour
1 tsp. baking powder
dash salt
1/2 cup butter or margarine, softened
2/3 cup sugar
2 eggs
1 tbl. milk
1 tsp. vanilla
Topping:
1 cup sour cream
2 tbl. sugar
1 tsp. vanilla
Preheat oven to 325*. Grease and flour bottom only of a 10 inch deep
dish pie pan or a 9 inch square pan.
In a small bowl, beat cream cheese and 2/3 cup sugar until light and fluffy. Add 1/2 cup sour cream and 1 tsp. vanilla; blend well. add eggs one at a time, beating at low speed. Set aside.
In a medium bowl, combine flour, baking powder and salt. In a large bowl, beat margarine and 2/3 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in milk and 1 tsp. vanilla. Add the dry ingredients at low speed until moistened. Beat 1 minute at medium speed. Spread batter in the bottom and up the sides of a greased and floured pan, spreading thinner on the sides. Pour cream cheese mixture over the batter.
Bake at 325* for 40-45 minutes or until cheesecake is almnost set in the center and cake is golden brown.
Meanwhile, in a small bowl, combine all the topping ingredients. Remove cake from oven; spread evenly with the topping. Bake an additional 5 minutes. Cool; refrigerate 3-4 hours before serving.
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