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Pecan Cream Cheese Cake recipe

A cheesecake in a cake topped with pecans.

Recipe: Pecan Cream CheeseCake

1(18.25-ounce) package yellow cake mix
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
2 large eggs
1/2 cup chopped pecans

  • Preheat oven to 350°F (175°C).Grease and flour a 13 x 9 x 2-inch baking pan.
  • Prepare cake mix according to packagedirections. Spread in prepared pan.
  • In a separate bowl, combine powdered sugar,cream cheese and eggs. Beat on medium speed until smooth andcreamy. Pour over cake mix and gently spread over batter. Sprinklepecans over the top.
  • Bake for 30 to 35 minutes, cake is setand top is lightly browned. Cool on a wire rack.

    Makes 12 servings.

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  • Comments

    1 Comment


    A small cheesecake layer gets spread on the bottom of the crust, then the pecan pie layer is poured on top of it.  Then amazing and magical things happen while it is in the oven.  When you pull it out of the oven, the cheesecake has baked through and become the middle layer.  Just be patient!  It needs to cool completely before you can cut into it and see all the layers. I seriously can t even wait to make another one of these pies!  It will be the first thing I eat for Thanksgiving dinner.  It will make a great appetizer after all, it is cheese and nuts ??

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