Chess Cake - A recipe

Did you know yesterday was National Cheesecake Day? If you did, then you might have known you could go to The Cheesecake Factory and get any slice of cheesecake for half the regular price. If I'd been feeling a little better, I might have taken advantage of the great deal, and gotten myself a slice of Tuxedo Cream Cheesecake. But alas, I was in bed much of the day getting over a stomach bug. What does this have to do with a recipe for Chess Cake? Keep reading...

Prior to knowing I was going to spend Wednesday and Thursday sick with a bug, my Thursday girls were coming to my house for Bible study. My mom made a dessert for me to share with the group, and brought it over last night. By the time she arrived, I had already canceled with the girls in an effort to keep them well. But my mom gave me the dessert anyway, so I could enjoy it when I felt a little better. Imagine my surprise when I cut myself a small square of it and took a couple of bites, and immediately started feeling better! The theory is the sugar in Chess Cake helped me feel better, but whatever it was, I'll take it.

I had a conversation with one of my Thursday girls via Instant Messanger yesterday and we were talking about Chess Cake. She asked me if I was mispelling Cheesecake, and I said, "Nope!". She wanted to know what it was, so I started Googling it and came up with a couple of recipes that were close to the one our family uses and even a picture. She declared it good enough to come over and try, even though she had to brave possibly getting sick from me. After the long conversation I had with Anne about this cake, and a couple of inquiries from others about what exactly it is, I felt like I just had to share the recipe (and a picture from the Internet) with you.

Chess Cake

Crust:
1 package yellow cake mix
1 eggs
1/2 cup butter, melted

Filling:
1 8oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 325. Grease 9x13 pan. Mix together cake mix, 2 eggs and 1/2 cup melted butter. Pat the crust down into pan. (This will not be runny like cake batter, and even stiffer than brownie batter.) In another bowl beat cream cheese until smooth. Add butter, eggs and vanilla. Beat well. Blend in powdered sugar. Pour over crust mixture. Bake 30-35 minutes. Refrigerate.

Photo Credit

If you make this, please share a piece with me! :-)