Smearcase

Ingredients

• For the crust:
• 2 cups flour
• 2 teaspoons baking powder
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs at room temperature
•  
• For the filling:
• 2 8-ounce packages of cream cheese, softened
• 1 tablespoon flour
• 12 ounces evaporated milk
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• Ground cinnamon, for the top
• 1/2 cup nuts such as walnuts or pecans, for the top

Directions

1. Heat the oven to 325 degrees F, and keep a 9-by-13-inch ungreased pan nearby. In the bowl of a stand mixer, or in a bowl using a hand-held electric mixer, mix together the flour, baking powder, sugar and salt. Add the oil and eggs, then beat on low speed for a few minutes, just until it comes together into something that feels more like dough than cake batter. Press the dough into the pan, getting it evenly across the bottom and at least halfway up the sides.
2. In a separate bowl, or the same mixer bowl once it’s been cleaned, beat the cream cheese and sugar together on medium-low speed for 2 minutes. Turn the mixer down to low, then add the flour, evaporated milk, vanilla extract and eggs. Keep mixing until the filling is smooth; don’t worry, it will be very thin.
3. Pour the filling into the crust-lined pan. If you’re using them, scatter the cinnamon and nuts over the top. Bake for 60 to 70 minutes, until the filling is set and just a little puffed. You’re not looking for browning here, so pull it before the cake takes on color.
4. Set the pan on a wire rack and let it cool all the way. To cut it, use a clean, dry and hot knife, slicing the cake into 24 equal squares and wiping the knife clean between cuts.