1(8-ounce) packagebrick-style cream cheesesoftened to room temperature
½cupunsalted buttermelted (115 grams; 1 stick)
2large eggsat room temperature
1 ½teaspoonspure vanilla extract
3cupspowdered sugarplus more for dusting (360 grams)
Instructions
To make the cake layer: Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan with nonstick cooking spray or line with parchment paper. Set aside.
In a large mixing bowl, whisk together the melted butter and sugar. Then, mix in the egg, egg yolk, and vanilla extract. Add the flour, baking powder, and salt and mix with a rubber spatula or wooden spoon until just combined. The mixture will be pretty thick, almost like cookie dough.
Scoop the dough into the prepared baking pan and use your hands or the bottom of a measuring cup to firmly press it down into one even layer. Set aside.
To make the cream cheese layer: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Then, mix in the melted butter, eggs, and vanilla on medium speed until well combined. The mixture may look a little lumpy at this point, this is okay!
Stop and scrape down the sides of the bowl, then mix in the powdered sugar on low speed until smooth and creamy. Don’t worry if you have a few small lumps.
Pour the cream cheese mixture over the cake layer and spread it around into one even layer.
Bake for 40 to 45 minutes or until the top is lightly browned and mostly set in the center.
Allow to cool completely, then dust with powdered sugar, slice, and enjoy!
Video
Notes
Storage Instructions: Bars may be stored in an airtight container in the fridge for 3 to 4 days.Freezing Instructions: Wrap the bars tightly with plastic wrap and freeze in a large freezer bag/storage container for up to 3 months. Thaw overnight in the refrigerator.