Skip to content

Pecan Cheesecake Squares

    Ingredients:

    – SHORTBREAD LAYER
    1½ cups all-purpose flour
    ¾ cup firmly packed light brown sugar
    ½ cup butter, softened
    ½ cup finely chopped pecans
    – CHEESECAKE LAYER
    2 (8 ounce) packages cream cheese, softened
    ½ cup sugar
    ½ cup milk
    2 teaspoons vanilla extract
    – PECAN PIE LAYER
    ¾ cup firmly packed brown sugar
    ½ cup light corn syrup
    ⅓ cup butter, melted and cooled slightly
    3 large eggs, lightly beaten
    ¼ teaspoon salt
    ½ teaspoon vanilla extract
    1½cups pecans

    Directions:

    Preheat oven to 350.
    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 9×13″ baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
    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.
    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.