Directions:
- Preheat oven to 350°F. Combine cake mix, 1 egg, butter and pecans in medium bowl and mix to blend. Press mixture onto bottom of ungreased 13 x 9 x 2-inch glass baking dish. Beat sugar, cream cheese and sour cream in large bowl to blend. Mix in remaining 2 eggs, lemon peel and vanilla. Spread cheese evenly over crust.
- Bake until cheese topping sets, about 30 minutes. Cool in pan on rack. Refrigerate until very cold, at least 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Cut into squares and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.99 Kcal (1800 kJ) | ||
| Calories from fat | 202.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 35% | |
|---|---|---|---|
| Cholesterol | 39.55mg | 13% | |
| Sodium | 482.28mg | 20% | |
| Potassium | 677.99mg | 14% | |
| Total Carbs | 53.38g | 18% | |
| Sugars | 31.53g | 126% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 431.51 Kcal (1807 kJ) | ||
| Calories from fat | 203.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 35% | |
|---|---|---|---|
| Cholesterol | 39.68mg | 13% | |
| Sodium | 483.98mg | 20% | |
| Potassium | 680.39mg | 14% | |
| Total Carbs | 53.56g | 18% | |
| Sugars | 31.64g | 126% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 87.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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