Knowing that my father is one of the biggest pecan pie fans to walk the earth, I quickly picked out this next recipe to try. I mean come on, sugary pecans on top of a cream cheese softened cake base…sounds good no? The recipe looked straight forward enough, and I soon found myself with a fridge of cooling batter and a handful of sugary nuts.
When I pulled out the batter, I encountered my first hiccup; it didn’t spread very well. I pressed and pressed, but this isn’t something that just slides along. Eventually I gave up and put the base back into the fridge on the jelly roll pan. After another 15 minutes or so, I went back at it, and with a good 87% of the pan covered, I threw my arms in the air and tossed it into the oven. 25 minutes in and it still wasn’t lightly browned, but it was puffy so I pulled it out and poured on the topping. The homestead was soon wrapped in a delicious aroma, and I found myself sitting on the floor and staring into the oven. After cooling, I sliced the entire thing into squares and started to eat. And eat. And eat.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter, softened, divided
1 cup granulated sugar
1 Tbsp. vanilla, divided
2-1/4 cups flour
1/2 tsp. baking soda
1 cup packed brown sugar
2/3 cup light corn syrup
3 cups chopped PLANTERS Pecans
Beat cream cheese, 3/4 cup butter, granulated sugar and 2 tsp. vanilla in large bowl with mixer until well blended. Add flour and baking soda; mix well. Refrigerate 30 min.
Heat oven to 350°F. Press dough onto bottom of 15x10x1-inch pan. Bake 20 min. or until lightly browned. Meanwhile, melt remaining butter; pour into medium bowl. Add eggs, brown sugar, corn syrup and remaining vanilla; mix well. Stir in nuts.
Spread nut mixture over warm crust. Bake 20 to 25 min. or until topping is firm around the edges but still slightly soft in the center. Cool completely.
*For the complete Kraft Recipe for Joy story, please check out the Peanut Brittle post.