PECAN CHEESECAKE SQUARES
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 Recipe at Positively Splendid – A layer of shortbread, a layer of cheesecake, and a layer of pecan pie in every bite. YUM!
Why You’ll Love This Recipe
These Pecan Cheesecake Squares are a delightful twist on traditional cheesecake. With layers that offer both texture and flavor, each bite is a perfect balance of buttery shortbread, creamy cheesecake, and rich pecan pie. They’re ideal for impressing guests or indulging in a solo treat.
Kitchen Equipment You’ll Need
- 9×13″ baking pan
- Medium mixing bowls
- Pastry blender
- Stand mixer with paddle attachment
Ingredients
For the shortbread layer:
- 1½ cups all-purpose flour
- ¾ cup firmly packed light brown sugar
- ½ cup butter, softened
- ½ cup finely chopped pecans
For the cheesecake layer:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- ½ cup milk
- 2 teaspoons vanilla extract
For the 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
- 1½ cups pecans
Step-by-Step Instructions
Preheat oven to 350°F.
For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ½ cup pecans. Press mixture evenly into the bottom of a greased 9×13″ 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 ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining ½ teaspoon vanilla extract. Stir in 1½ 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.
Tips for Success
- Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth cheesecake layer.
- Allow each layer to cool slightly before adding the next to prevent mixing.
Additional Tips and Variations
- For a twist, add a pinch of cinnamon to the shortbread mixture for a warm, spicy note.
- Try using dark corn syrup for a deeper flavor in the pecan pie layer.
Nutritional Highlights (Per Serving)
These squares offer a delectable combination of flavors and textures, with each serving providing a rich source of energy and nutrients from the pecans and cream cheese.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, these squares can be made a day ahead and stored in the refrigerator.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze these squares? Yes, wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
These Pecan Cheesecake Squares are an indulgent treat that blend the best of shortbread, cheesecake, and pecan pie into one delicious bite. Give this recipe a try, and don’t forget to share your experience in the comments below. Happy baking!
