15.25ouncesyellow cake mixplease use Duncan Hines--they are still 15.25 ounces
1/2cupbuttermelted
1egg
Cheesecake Layer
8ouncescream cheese
2eggs
2teaspoonsvanilla extract
5cupspowdered sugardivided use
Instructions
Preheat the oven to 350°F. Generously spray a jellyroll pan (15 x 10 inches) with nonstick spray.
To make the bottom layer, use an electric mixer on low speed to blend the dry cake mix, melted butter, and egg until moistened. Mix on medium speed for 2 minutes. Pat the mixture into the bottom and sides of the jellyroll pan. Set aside.
To make the cheesecake layer, use an electric mixer on low speed to blend the cream cheese, eggs, vanilla, and 3 1/2 cups of powdered sugar until moistened. Carefully cover the mixer with a large, clean kitchen towel. Turn the mixer on high for 5 minutes. Return the mixer to low speed and remove the towel.
Add the remaining 1 1/2 cups of powdered sugar and mix on low speed until well blended. Replace the towel, turn the mixer to high speed, and beat for an additional 5 minutes.
Spread the mixture evenly over the crust in the pan and bake for 40 minutes or until golden brown. When cool, slice into squares.