Interstate 45 Cream Cheese Cake
Indulge in this creamy, buttery cake with a rich cream cheese layer that balances sweetness and tang, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Combine melted butter, 1 beaten egg, and the yellow cake mix in a bowl.
- Spread the mixture evenly in a 9 x 13-inch baking pan.
- In a separate bowl, beat the cream cheese until smooth.
- Add 2 beaten eggs, vanilla, brown sugar, powdered sugar, and a pinch of salt to the cream cheese. Mix well.
- Spread the cream cheese mixture over the cake layer in the pan.
- Bake at 350°F (175°C) for approximately 35 minutes or until set and golden.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a touch more vanilla to the cream cheese mixture. If you don't have yellow cake mix, a homemade vanilla cake batter can be a great substitute. You can also experiment with flavored cream cheese, like strawberry or lemon, for a twist that pairs beautifully with Raspberry Shake.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or fresh berries on top. It pairs wonderfully with a cup of coffee or tea. For a complete meal, serve alongside Hilda'S Hot Potato Salad for a satisfying family gathering.
Storage & Reheating
Store any leftover Interstate 45 Cream Cheese Cake in an airtight container in the refrigerator for up to 4 days. To reheat, place individual pieces in the microwave for about 15-20 seconds or until just warm. For serving, let it sit at room temperature for a few minutes to soften the cream cheese layer.
Nutrition & Diet Analysis (per serving)
Each serving of Interstate 45 Cream Cheese Cake contains roughly 446 calories, with 3g protein, 52g carbohydrates, and 25g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese; however, it may slightly alter the texture and creaminess of the filling. The cake will still taste delicious, but for a richer flavor, regular cream cheese is recommended.
How can I tell when the cake is done baking?
The cake is done when the edges start to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it, as baking times can vary slightly depending on your oven.
Can I freeze this cake?
Yes, you can freeze the Interstate 45 Cream Cheese Cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).