This recipe was chosen last year for one of the birthdays, but we never actually made it. This year, we tried it out and changed things a bit to work better for us. Everyone loved it, but the original recipe was a little dry. After the changes, it was amazing!
Shyanne really loves this and would ask for the ‘two kind’ cake when she wanted more…lol. This works with any boxed cake mix and would also work with a packaged brownie mix. You could make the brownies as directed on the package and bake them in the springform pan so they could be your ‘crust layer’.
**Special thanks to my son-in-law @moments2lifephotography for the amazing cover photo!
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Shyanne’s ‘Two Kind’ Cheesecake
Ingredients:
Cake Crust:
- 1 box cake mix (DO NOT prepare according to package directions)
- 1 egg
- ½ butter, melted
- 1/3 c. milk
Cheesecake Filling:
- 12 oz cream cheese, softened
- 1 ½ c. powdered sugar or brown sugar
- 1 t. vanilla extract
- 12 oz of cool whip or 1 ½ c. heavy cream
Garnish: optional
- Whipped cream or cool whip
- Cake crumbs, sprinkles, mini baking chips, or fresh fruit
Directions:
Preheat the oven to 350. Grease and flour the bottom of a 10 inch springform pan.
Mix together the cake ingredients by hand or with a electric mixer, mix for 2 minutes or until smooth. Pour into the prepared cake pan and bake 20-30 minutes or until a toothpick comes out clean. Let cool.
In a large mixing bowl, combine the cream cheese and sugar together. Beat with an electric mixer until light and fluffy. Add in the vanilla and heavy cream, mix well. If using Cool Whip, then you want to fold it in at the end.
Pour this onto the cake and smooth the top.
You can put the Cool Whip into a decorator bag with a large star tip to decorate the top of the cake. Add cake crumbles or fruit as desired. Carefully cover and refrigerate for at least 4 hours, or overnight. Remove the springform sides for serving. ENJOY!
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