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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 18.5-ounce box golden cake mix |
3 large eggs |
1/2 cup (1 stick) unsalted butter, melted |
1/2 cup chopped pecans, toasted |
2 cups powdered sugar |
1 8-ounce package cream cheese, room temperature |
1/4 cup sour cream |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.)
3. Cut into squares and serve cold.
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