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Pecan Cheesecake Squares

You can't go wrong with a layer of shortbread, a layer of cheesecake and a layer of pecan pie in every bite! My daughter calls these Pecan Cheesecake Squares, "squares of heaven." I think after you try them, you'll see why!

You can’t go wrong with a layer of shortbread, a layer of cheesecake and a layer of pecan pie in every bite! My daughter calls them “squares of heaven.” I think after you try them, you’ll see why!

Pecan Cheesecake Squares
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61 ratings
Pecan Cheesecake Squares
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1 hour, 10 minutes

You can't go wrong with a layer of shortbread, a layer of cheesecake and a layer of pecan pie in every bite! My daughter calls them "squares of heaven." I think after you try them, you'll see why!

Yield: 12 servings
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
Instructions
  1. Preheat oven to 350.
    For the shortbread layer:
  1. 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:
  1. 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:
  1. 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.
Nutrition information
Calories per serving: 620 kcal
Fat per serving: 40g
Saturated fat per serving: 17g
Carbs per serving: 63g
Protein per serving: 7g
Fiber per serving: 2g
Sugar per serving: 49g
Sodium per serving: 227mg
Trans fat per serving: 1g
Cholesterol per serving: 123mg

Recipe and Photo: Butcher Boys Supermarket

You can't go wrong with a layer of shortbread, a layer of cheesecake and a layer of pecan pie in every bite! My daughter calls these Pecan Cheesecake Squares,

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Nutrition Information Compiled From VeryWell.com
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