Pecan Cheesecake Bars are absolutely awesome! This delicious bar starts with a butter pecan cake mix. It has a cheesecake filling and is topped with reserved cake mix and chopped pecans. This is a delightful treat during the holidays, but it's an exceptionally good dessert any time of the year.
1 nut chopper unless your pecans are already chopped
1 spatula
Ingredients
CRUST:
1boxBetty Crocker butter pecan cake mixreserve 1 cup cake mix for topping
1/3cupcanola oilor vegetable oil
1largeegg
CHEESECAKE FILLING:
8oz.cream cheese softened
1largeegg
2/3cupgranulated sugar
1tsp.lemon juice
TOPPING:
1cupreserved butter pecan cake mix
1/2cuppecanschopped (measure after chopping)
Instructions
CRUST:
Reserve 1 cup of cake mix for later.
Mix remaining cake mix, oil, and egg until crumbly.
Pat into 9x13” cooking pan that has been sprayed with cooking spray.
(This is a gooey mixture.)
Bake 15 minutes at 350°.
CHEESECAKE FILLING:
Beat together ingredients in a large mixing bowl with an electric mixer until light and smooth.
Spread over baked layer.
TOPPING:
Sprinkle reserved butter pecan cake mix over top of cream cheese layer.
Add chopped nuts.
Bake 15 minutes longer.
When cool, cut into bars.
Notes
NOTE: Quite frankly, you don't need more than about 1/2 cup of reserved cake mix to sprinkle over the top. So if you prefer less of the dry cake mix on top, consider reserving only 1/2 cup cake mix for the topping.