Cream Cheese Squares
A very quick, easy recipe, but absolutely delicious. It has been
a family favorite ever since it was introduced to me by my
dear
friend and former co-worker, Ellen Ford (in the 70s!!!)
1 box yellow cake mix (such as Duncan Hines)
1 egg, beaten
1 stick (1/2 cup) butter, melted
Chopped pecans, as many as you like!
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla
1 pound powdered sugar
Mix together cake mix, 1 egg and melted butter (pastry blender works
well
to mix this). Gently pat the mixture into a 9- x 13-inch cake pan.
Sprinkle chopped
pecans on top of the dough.
Finally, combine cream cheese with 2
eggs and vanilla. Blend mixture
until
it is smooth. Mix in powdered sugar. Pour this
mixture over the
pecan-topped dough in baking pan. Bake 40 to 50 minutes at 350
degrees F.
Cool in pan on rack. Refrigerate and cut into squares
when ready to serve.
Variation:
(Lemon Cheese Squares) Combine lemon cake mix (18.5-ounce
box),
egg, butter, and 2 cups (or more) chopped toasted pecans in medium
bowl and mix to
blend; pat into pan and bake as above. Beat 2 cups
confectioner's sugar, 8 ounces cream
cheese and 1/4 cup sour cream
in
large bowl to blend. Mix in 2 eggs, 1 tablespoon grated
lemon zest
and 1
teaspoon vanilla extract. Spread cheese mixture evenly over
crust. Bake
until cheese topping sets, about 30 minutes. Cool in pan
on rack.
Refrigerate until very
cold, at least 3 hours. Cut into squares
and serve.
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