Pecan Cheesecake Squares

Why You’ll Love This Recipe

If you love the classic combination of cheesecake and pecan pie, this dessert is for you! The buttery shortbread layer provides a perfect base for the creamy cheesecake filling, while the pecan pie topping adds the perfect crunch and richness. It’s a heavenly trio of flavors in each bite. The recipe is simple, making it a great choice for gatherings or a special treat for yourself.

Ingredients

For the shortbread layer:

• 1 ½ 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

• 1 ½ cups pecans

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. For the shortbread layer: In a medium bowl, combine the flour and ¾ cup brown sugar. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped pecans. Press this mixture evenly into the bottom of a greased 9x13" baking pan. Bake for 10 minutes, then remove from the oven and let cool slightly, about 10 minutes.

3. For the cheesecake layer: In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth. Add the sugar, milk, and vanilla, and beat until fully combined. Pour the mixture over the cooled shortbread layer and bake for 15 minutes. Remove from the oven and cool slightly for about 10 minutes.

4. For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup brown sugar, corn syrup, and melted butter. Stir in the eggs, salt, and vanilla extract, followed by the pecans. Pour this mixture over the cooled cheesecake layer and bake for 35-40 minutes, or until the center is set and the pecan pie layer is a rich brown color.

5. Let the squares cool completely before slicing into squares.

Servings and Timing

• Servings: 12

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Cooling Time: 20 minutes

• Total Time: 1 hour 40 minutes

Variations

• Add more flavor: Try adding a pinch of cinnamon or nutmeg to the cheesecake or pecan pie layer for a cozy spiced flavor.

• Use other nuts: If you don't have pecans on hand, walnuts or almonds can also work in the topping.

• Make it gluten-free: Use a gluten-free flour blend for the shortbread layer to make the recipe gluten-free.

Storage/Reheating

Store any leftover pecan cheesecake squares in an airtight container in the refrigerator for up to 3 days. If you’d like to reheat them, simply warm them in the microwave for a few seconds or enjoy them cold for a refreshing treat.

FAQs

Can I make this ahead of time?

Yes, you can make the squares a day in advance and store them in the refrigerator until you're ready to serve.

How can I prevent the pecan layer from burning?

Be sure to keep an eye on the pecan pie layer towards the end of the baking time. If it starts to darken too much, cover it loosely with foil for the remaining baking time.

Can I freeze these pecan cheesecake squares?

Yes, they can be frozen for up to 2 months. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.

Can I substitute the cream cheese in the cheesecake layer?

You can use Neufchatel cheese or a dairy-free cream cheese alternative for a lighter or dairy-free option.

What kind of pecans should I use?

You can use either raw or roasted pecans, but if you prefer a richer flavor, opt for roasted pecans.

Do I need to let the squares cool before serving?

Yes, it’s best to allow the squares to cool to room temperature before slicing and serving. This helps them set properly.

Can I make the shortbread layer without nuts?

Absolutely! You can omit the chopped pecans in the shortbread layer if you prefer a nut-free base.

Can I add chocolate to the recipe?

If you love chocolate, feel free to drizzle melted chocolate over the pecan pie layer for a sweet touch.

How do I know when the pecan layer is done?

The pecan layer should be a golden brown color, and the center should be set and no longer jiggly when you gently shake the pan.

How can I make this recipe dairy-free?

To make it dairy-free, substitute the butter and cream cheese with plant-based alternatives, and use a dairy-free milk option.

Conclusion

These Pecan Cheesecake Squares are a delicious dessert that blends the best of three classic treats: shortbread, cheesecake, and pecan pie. Perfect for any gathering or a special indulgence, they’re sure to impress with their rich layers and mouthwatering flavor. Make a batch today, and enjoy this irresistible dessert!

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Pecan Cheesecake Squares

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These Pecan Cheesecake Squares combine a buttery shortbread crust, a creamy cheesecake layer, and a rich pecan pie topping, making them the ultimate bite-sized dessert. Perfect for any gathering, these squares deliver a sweet, indulgent treat with a delightful mix of textures.

• Author: Janet
• Prep Time: 20 minutes
• cooling time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 40 minutes
• Yield: 12 squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the shortbread layer:

1 ½ 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

1 ½ cups pecans

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Instructions

• Preheat the oven to 350°F (175°C).

• Make the shortbread layer:
  In a medium bowl, combine the flour and ¾ cup brown sugar. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Stir in the chopped pecans. Press the mixture evenly into the bottom of a greased 9x13" baking pan. Bake for 10 minutes, then remove from the oven and let it cool for about 10 minutes.

• Make the cheesecake layer:
  In a stand mixer, beat the cream cheese on medium speed until smooth. Add the sugar, milk, and vanilla extract, and beat until combined. Pour this over the cooled shortbread layer and bake for 15 minutes. Remove from the oven and cool slightly for 10 minutes.

• Make the pecan pie layer:
  In a medium bowl, mix the remaining brown sugar, corn syrup, and melted butter. Stir in the eggs, salt, and vanilla extract. Add the pecans and pour this mixture over the cooled cheesecake layer. Bake for 35-40 minutes until the center is set and the pecan pie topping is golden brown.

• Let the squares cool completely before slicing into squares