Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Margarita Cheesecake Bars
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- #78136
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package (18.25 ounce size) lemon cake mix, prepared as package directs
1/3 cup fresh lime juice (grate lime peel first)
2 1/2 teaspoons unflavored gelatin
3 packages (8 ounce size) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon freshly grated lime peel
directions
Heat oven to 350 degrees F. Line a 13- x 9-inch baking pan with foil, letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.
Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack.
Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
Pour lime juice into a small saucepan and sprinkle with gelatin. Let stand for 1 minute, then stir over low heat for 3 minutes until gelatin completely dissolves. Remove from heat.
Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat for 1 minute to blend.
Scrape onto cake, then spread evenly to edges. Refrigerate for 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
Lift from pan. Cut into bars (dip knife in hot water and wipe clean between cuts).
added by
09151978
nutrition data
Nutritional data has not been calculated yet.
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