Easy Cream Cheese Dessert - Dessert Made with Cream Cheese

© Copyright 2012 Cindy Murdoch (homesteadbound)

The dessert I’m sharing with you today, Easy Cream Cheese Dessert, is another great dessert I received from my mother-in-law and another that has cream cheese as one of its key ingredients. The other recipe, Easy No-Bake Cherry Cheesecake, is my husband’s favorite. This recipe is one of mine.

When I have served this dessert at various functions I have had several people comment that it reminds them of a chess pie. Since I have never had a chess pie, I decided to look it up.

A chess pie is a “dessert characteristic of Southern U.S. cuisine.” It is thought to come from England, being brought to the New England area and further south as well. A chess pie usually consists of a single crust and a filling comprised of butter, eggs, brown sugar, white granulated sugar, cornmeal, and vanilla. A chess pie is said to be closely related also to a vinegar pie.

Since the pie appears to have no relation to the game of chess, curiosity causes me to wonder at the origin of the name. There are a couple sources that look interesting. The first source indicated the name may have come from its similarity to England’s cheese tart, cheese referring to the consistency of the pie rather than the inclusion of the actual ingredient - cheese. Cheese, chess, one could be derived from the other.

The second theory felt that “chess pie” actually started out as “chest pie”. The name may have derived from the piece of furniture that pies were kept in, a pie safe or a pie chest. It is thought that it was called a chest pie because it kept very well in the pie chest. Again the words, chest and chess, are similar enough to imagine one being derived from the other.

Preheat oven to 325°F (163°C)

Grease and flour a 10” cake pan.

• 1 stick of softened butter
• 2 eggs, beaten
• 1 yellow boxed cake mix

Beat the two eggs. Add one stick softened butter.

Beat eggs and 1 stick of butter together. Consistency will resemble cottage cheese. See above.

Press cake mixture into greased and floured cake pan. Use a spatula repeatedly dipped in warm water to keep the batter from sticking to the spatula. See above.

• 1 T. vanilla
• 16 oz. powdered sugar
• 2 eggs
• 8 oz. cream cheese

Cream the cream cheese. Add the eggs and vanilla then mix well.

Mixture will look like the above picture. Notice there are small pieces of cream cheese. Add the powdered sugar and mix well.

Pour cream cheese mixture over the cake mixture pressed into the pan. Spread evenly over the cake mixture.

Bounce pan a few times to remove air bubbles.

Bake at 325°F (163°C) for 60 minutes.

Cool, refrigerate, serve and enjoy!

Refrigerate any unserved portions.

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© Copyright 2012 Cindy Murdoch (homesteadbound)

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