Pecan Cheesecake Squares
These decadent pecan cheesecake squares combine a buttery shortbread crust with a creamy cheesecake layer and a rich pecan pie topping. They’re perfect for a special occasion or a delicious dessert to share with friends and family.
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Ingredients:
Shortbread Crust:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Packed light brown sugar | 3/4 cup |
| Softened butter | 1/2 cup |
| Chopped pecans | 1 cup |
Cheesecake Layer:
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| Ingredient | Quantity |
|---|---|
| Cream cheese (8-ounce packages) | 2 |
| Granulated sugar | 1 cup |
| Milk | 1/2 cup |
| Vanilla extract | 2 teaspoons |
Pecan Pie Topping:
| Ingredient | Quantity |
|---|---|
| Packed brown sugar | 3/4 cup |
| Light corn syrup | 1/2 cup |
| Melted butter | 1/2 cup |
| Eggs (lightly beaten) | 3 |
| Salt | 1/2 teaspoon |
| Vanilla extract | 1/2 teaspoon |
| Pecans | 1 1/2 cups |
Instructions:
-
Make the Shortbread Crust:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine flour, brown sugar, and butter. Use a pastry blender or fork to mix until the mixture resembles coarse crumbs.
- Stir in the pecans.
- Press the crumb mixture evenly into a greased 9×13-inch baking pan.
- Bake for 10 minutes, or until lightly golden brown.
- Remove from oven and let cool slightly.
-
Make the Cheesecake Layer:
- Beat cream cheese in a stand mixer until smooth.
- Gradually add sugar, milk, and vanilla, beating until well combined.
- Pour the cheesecake mixture over the cooled shortbread crust.
-
Make the Pecan Pie Topping:
- In a medium bowl, whisk together brown sugar, corn syrup, melted butter, eggs, salt, and vanilla.
- Stir in the pecans.
-
Bake and Assemble:
- Pour the pecan pie topping over the cheesecake layer.
- Bake for 35-40 minutes, or until the pecan pie topping is a rich brown and the center of the cheesecake is set.
- Remove from oven and let cool completely on a wire rack.
- Cut into squares and serve chilled.
Enjoy!
