Recipe information
Yield
Makes 24
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
Preparation
Step 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.
Step 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.)
Step 3
Cut into squares and serve cold.
