Though these squares may sound time-consuming to make, they're actually easy. The hardest part is waiting for them to cool so you can gobble them up! This recipe's been in our family for years, I like serving the squares at room temperature, but they're good cold, too. They're delicious topped with strawberries or cherry pie filling. I'm a "homebody" who enjoys any kind of cooking (for 5 years, I've been baking once a week for my husband's group at work). We have five children and three grandchildren.
Recommended: 25 Best Summer Cakes
VERIFIED BY Taste of Home Test Kitchen
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm milk (110° to 115°)
- 1 tablespoon sugar
- 1 cup cold butter
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large egg yolks, lightly beaten
- 1 large egg, separated
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly.
- Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours.
- Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Family Cheesecake Squares in Country Woman May/June 1991, p29