Butter pie with soft filling

Ingredients:

Cake

• 1 package (450 g) of dry mix for yellow biscuit
• 0.5 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 2 large eggs
• 110g unsalted butter, melt and let cool

Filling

• 2 packages of 220g cream cheese, room temperature
• 0.5 tsp vanilla paste
• 2 large eggs
• 4 tablespoons unsalted butter, melt and let cool
• 3 cups powdered sugar

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9x13 inch glass baking dish with cooking spray.
2. In the bowl of a stand mixer, combine the cake mix, nutmeg, vanilla extract, and eggs using the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the melted butter and mix until fully incorporated. Spread the mixture evenly into the prepared baking pan.
3. Filling:
   
   In a clean mixer bowl, beat the cream cheese with the paddle attachment on medium speed until smooth and fluffy, scraping down the sides of the bowl occasionally, 1-2 minutes. Add the vanilla extract and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the powdered sugar and beat on low speed, then beat on medium speed until smooth, about 1 minute.
4. Spread the filling evenly over the dough and smooth the surface with a spatula. Bake until the edges are puffed and golden brown and the center is set, 35-40 minutes. Let cool, then cut the pie into squares and serve.