About this recipe:A buttery pecan base is topped with a cheesecake-like filling, then baked to perfection. Serve these delicious squares as a snack, dessert or with a cup of tea or coffee.
Makes: 1 23x33cm tin
525g sponge cake mix
225g unsalted butter, melted
120g pecans, chopped
450g cream cheese
480g icing sugar
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized tin. Mix together the sponge cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared tin. Set aside.
In a large bowl, beat the cream cheese with the icing sugar. Beat in the eggs one at a time until blended.
Pour cream cheese mixture over the base. Bake in the preheated oven for 45 minutes. Cool in the tin, then cut into squares before serving.