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Cream Cheese Squares

 

 

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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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