Do you ever stumble upon a dessert recipe so incredibly delicious, you find yourself wanting to bake another batch the moment the last morsel of the batch before has disappeared? Today’s recipe, my friends, is one of those. Imagine a dessert that combines the sweet crunch of a shortbread cookie with the tangy goodness of cheesecake, all topped off with a decadent pecan pie layer. Captivated yet? If so, read on for the full recipe for Pecan Cheesecake Squares.
Pecan Cheesecake Squares
2013-09-18 12:12:19
Each square of this scrumptious dessert boasts a layer of shortbread, a layer of tangy cheesecake, and a crunchy pecan pie layer in every bite!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups firmly packed light brown sugar, divided
- 1/2 cup butter, softened
- 2 cups finely chopped pecans, divided
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1/2 cup milk
- 2 1/2 teaspoons vanilla extract, divided
- 1/2 cup light corn syrup
- 1/3 cup butter, melted and cooled slightly
- 3 large eggs, lightly beaten
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350.
- 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.
- 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.
- 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.
Notes
- These would be a lovely addition to a holiday menu!
Adapted from Southern Lady Magazine
Adapted from Southern Lady Magazine
Positively Splendid {Crafts, Sewing, Recipes and Home Decor} http://www.positivelysplendid.com/wordpress/
These look amazing – I can’t wait to try them! Pinned!1
I love every single layer – it’s a genius concoction!
Delicious!! Combining both Pecan pie and Cheesecake….yum!! Thanks for the recipe!!
But what if all you have is a standard, stand mixer with the regular beaters? Can you still make this recipe? I want to try these for Thanksgiving family dinner but I don’t have the fancy paddle and stuff for mixers.
I think regular beaters will be just fine, Jacey. Thanks for stopping in!
I cannot find the instruction for the pecan cheesecake bars
Thank you,
Patricia Graham
Hi Patricia! I am experiencing issues with my usual printable recipes not displaying, so I went ahead and typed out the recipe in text so that my readers can still enjoy it while the glitch is being worked out. You won’t be able to print this as easily, but it will still enable you to make a batch. So sorry for the inconvenience!
Does the 1/2 cup sugar get mixed with the cream cheese? A I not seeing when or where to add the sugar? Please help me.
In the second paragraph, you might want to indicate that the cream cheese and white sugar should be mixed together. Also, it would read more clearly if you directed folks to add 2 tsp. of the vanilla in this step, as well. I figured out the sugar part, but missed that there were two places to add the vanilla (even though you did say “combined” in the ingredients, I still messed it up) — not that it was a big deal, a little extra vanilla never hurt anyone, LOL!
Outside of those two little things, it’s a great recipe. Thanks for sharing!
These are just amazing!!
Would be wonderful for any holiday
Pinning!
I must concur with amy’s daughter!! oh my, these are amazing. made them for company the other night and everyone raved. they are so rich and delicious. DEFINITELY grease the pan though (even if it’s glass), as these suckers really do stick. and we stored ours in the fridge and it made the cheesecake layer just divine. wow – these really are addicting. thank you for sharing!!
I made these and loved them. The only problem I had when I brought them to a party everyone said they were too fattening. I thought great more for me. I will definitely make these again and again. Delicious
Cassie, so glad you liked them. They definitely aren’t health food, but they are incredibly delicious!