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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.

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

  • Preheat the oven to 350°F (175°C).

  • Make the shortbread layer:
    In a medium bowl, combine the flour and 3/4 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

Find it online: https://recipesbyjanet.com/pecan-cheesecake-squares/