This is hands down one of my favorite recipes. It is one of my most requested recipes by friends and coworkers. This recipe even won the City of Burlingame Christmas Bake-Off. Yes, its that good. I hate to even share this recipe because I feel as though you won’t believe me when you see it. It’s that easy. The bottom layer or “crust” is a traditional butter cake, then you pour cheesecake on top, bake and you’re good to go!
Buttercake is a simple recipe that calls for lot of….yep, you guessed it, butter! Google butter cake and you will get a ton of different options. Some are from scratch, but I use a boxed yellow cake mix which gives it a little bit of a chewier consistency, very similar to Paula Deen’s.
Mini Cream Cheese Buttercakes
1 package yellow cake mix
1 stick butter
1 8 oz package of light cream cheese (its okay to save calories here!)
2 3/4 cup powdered sugar
- Mix together cake mix, 1 stick melted butter, and 1 egg. It should firm up like a dough.
- Crisco and flour a tray of muffin tins. (Mine holds 12)
- Press dough into the bottom of the greased tins. Make sure to fill each one halfway.
- Beat together remaining two eggs, cream cheese (at room temperature), and powdered sugar.
- Pour cream cheese mixture into muffin tins. They should fill the tins up but not spill over.
- Bake at 350 for 14-16 minutes. *When I cooked these all the way to 16 minutes, the crust was golden and quite chewy. Everyone seemed to love the texture difference between the chewy crust and the creamy topping, however I was worried that they were overdone. This time when I made them, I made sure to take them out right at 14 minutes. It was just barely long enough for the cream cheese to set. The cream cheese caved in a little bit, but the crust was perfect.
- Top with whipped cream, a strawberry or both!