Crust:
1 Package (18,25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
Filling: 1 Package (8 ounces) cream cheese, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, melted
3 ¾ cups confection sugar; sifted
Directions
1. Place a rack in the center of the oven and preheat the oven to 350F. Set aside an ungreased 13 by 9 inch baking pan.
2. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape the sides of the bowl with a rubber spatula. The batters come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
3. For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer at low speed until fluffy, 30 seconds. Stop the machine and add eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling into the crust and spread with a rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
4. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the over and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
5. Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to a week. Or freeze it, wrapped in foil, for up to 6 months. Thaw overnight in the refrigerator before serving.
