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  • Pecan Cheesecake Squares

    1 vote
    Prep time:
    Cook time:
    Servings: 12 Servings
    by Kelly Christensen
    63 recipes
    >
    Delicious and easy!

    Ingredients

    • For The Shortbread Layer
    • 1 1/2 cups all-purpose flour
    • 3/4 cup firmly packed light brown sugar
    • 1/2 cup butter, softened
    • 1/2 cup finely chopped pecans
    • For The Cheesecake Layer
    • 2 (8-ounce) packages cream cheese, softened
    • 1/2 cup sugar
    • 1/2 cup milk
    • 2 teaspoons vanilla extract
    • For The Pecan Pie Layer
    • 3/4 cup firmly packed brown sugar
    • 1/2 cup light corn syrup
    • 1/3 cup butter, melted and cooled slightly
    • 3 large eggs, lightly beaten
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 1/2 cups pecans

    Directions

    1. Preheat oven to 350.
    2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
    3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
    4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

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