Lemon Cream Cheese Cake (Print Version)

# Ingredients:

→ Base Layer

01 - 1/2 cup melted unsalted butter
02 - 1 box of yellow or lemon-flavored cake mix

→ Filling and Topping Layers

03 - 1 lemon pie filling can (21 oz)
04 - 1 package (8 oz) of soft cream cheese
05 - 1/2 cup white sugar
06 - 1 egg
07 - 1 teaspoon pure vanilla
08 - Grated peel from 1 lemon
09 - Powdered sugar for sprinkling (if wanted)

# Instructions:

01 - Set your oven to 350°F (175°C) and grease a 9x13-inch pan lightly.
02 - Stir together the cake mix and melted butter until crumbly. Press about 2/3 of the mix evenly into the bottom of the pan.
03 - Even out the lemon pie filling over the base layer you just pressed.
04 - Blend the cream cheese, sugar, egg, vanilla, and lemon zest together until smooth, then layer it over the lemon filling.
05 - Sprinkle whatever's left of the cake mix mixture across the cream cheese layer.
06 - Pop the pan in the oven for 35-40 minutes. Let it bake until the top is golden and the cream cheese sets.
07 - Let it rest for half an hour to cool before cutting into pieces. Sprinkle powdered sugar on top if you'd like before serving.

# Notes:

01 - Swapping for lemon cake mix brings an extra zing.
02 - It gets firmer as it cools.
03 - Pairs perfectly with a scoop of vanilla ice cream.

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