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 them “squares of heaven.” I think after you try them, you’ll see why!
For The Shortbread Layer
1 1/2 C. all-purpose flour
3/4 C. firmly packed light brown sugar
1/2 C. butter, softened
1/2 C. finely chopped pecans
For The Cheesecake Layer
2 (8-Oz.) packages cream cheese, softened
1/2 C. sugar
1/2 C. milk
2 Tsp. vanilla extract
For The Pecan Pie Layer
3/4 C. firmly packed brown sugar
1/2 C. light corn syrup
1/3 C. butter, melted and cooled slightly
3 Large eggs, lightly beaten
1/4 Tsp. salt
1/2 Tsp. vanilla extract
1 1/2 C. pecans
HOW TO MAKE:
1-Preheat oven to 350.
For the shortbread layer:
2-In a medium bowl, combine flour and 3/4 cup brown sugar.
3-Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4-Stir in 1/2 cup pecans.
5-Press mixture evenly into bottom of a greased 9×13″ baking pan.
6-Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
For the cheesecake layer:
8-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.
9-Add milk and 2 teaspoons vanilla, and beat until combined. 10-Pour the cream cheese mixture over the cooled shortbread layer.
11-Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
For the pecan pie layer:
12-In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.
13-Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. S
14-tir in 1 1/2 cups pecans.
15-Pour pecan mixture over cooled cheesecake layer.
16-Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
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