1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup butter
2 eggs
2 cups white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup milk
1/2 cup sliced almonds
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese, butter or margarine, eggs, sugar, flour, baking soda, vanilla and lemon zest. Beat with an electric mixer bowl or cream cheese icing mixer until smooth.
Transfer mixture to pie crust.
Bake in preheated oven for 25 to 30 minutes. Allow to cool completely before cutting into squares.
In a large bowl, beat cream cheese mixture in medium bowl until light and fluffy. Mix in butter, egg and sugar until well combined. Gradually beat in flour, beating until mixture begins to thicken. Beat in milk until mixture is thickened. Spread mixture into crust.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares. Garnish with chopped pecans.