Ingredients:

  • 1 box (15.25 oz / 432g) Yellow Cake Mix
  • 1 large Egg (room temperature) for the crust
  • 1/2 cup (113g) Unsalted Butter, melted
  • 8 oz (226g) Full-fat Cream Cheese, softened to room temperature
  • 2 large Eggs (room temperature) for the filling
  • 1 tsp (5ml) Pure Vanilla Extract
  • 4 cups (480g) Powdered Sugar, sifted

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an inch of overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the dry yellow cake mix, melted butter, and one egg. Mix until a thick, cookie-like dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add the powdered sugar one cup at a time on low speed until incorporated.
  4. Add the remaining two eggs and vanilla extract to the cream cheese mixture. Beat on medium-high speed until the filling is completely smooth and looks like thick, glossy ribbons.
  5. Pour the cream cheese filling over the unbaked crust and smooth to the edges with an offset spatula. Bake for 40–45 minutes until the edges are golden brown and the center has a slight jiggle.
  6. Remove from the oven and allow to cool completely on a wire rack for at least 2 hours. For clean slices, refrigerate for 1 hour before cutting into 16 squares.