Perfect Pecan Cheesecake Squares

Pecan cheesecake squares oiled on a board with pecans surrounding them.

Perfect Pecan Cheesecake Squares

These Perfect Pecan Cheesecake Squares are the perfect treat for any occasion. They have a soft shortbread crust, a smooth and creamy cheesecake, topped with a layer of pecan pie.

This will make a 9x13 pan

Course Dessert

Cuisine American

Prep Time 20

Total Bake Time (3 different bakes)-estimate 1

Servings Servings

Calories 630kcal

Author Beth, The Butcher’s Wife

Ingredients

For the Shortbread Layer

1 1/2 cups all-purpose flour
3/4 cups firmly packed light brown sugar
½ cup butter, softened, room temperature
½ cup finely chopped/crushed pecans see notes

For the Cheesecake Layer

2 (8 oz.) packages cream cheese, softened
½ cup white sugar
1/2 cup milk
2 tsp vanilla extract

For the Pecan Pie Layer

¾ cup firmly packed light brown sugar
½ cup light corn syrup
⅓ cup butter, melted than cooled a bit
3 large eggs, lightly beaten
¼ tsp salt
½ tsp vanilla extract
1 1/2 cups pecans, whole or chopped/crushed see notes

Instructions

For the Shortbread Layer

Preheat your oven to 350℉. Prepare/grease a 9x13 baking pan/dish.
In a medium bowl, add the flour, brown sugar and softened butter. Mix until crumbly and well combined. Add the chopped/crushed pecans, mix well. Press into your greased 9x13 pan and bake for 10 minutes. Remove from oven and cool while you make the cheesecake layer.

For the Cheesecake Layer

In a mixer, mix your cream cheese until smooth. Then add your sugar, milk, and vanilla. Mix well. Pour over the shortbread layer and bake for 15 minutes. Remove from oven and let cool while you make the pecan pie layer.

For the Pecan Pie Layer

In a bowl, mix the brown sugar, corn syrup and melted/cooled butter. mix well. Slowly add in your beaten eggs and mix well. Add your salt and vanilla, mix well. Add your pecans (whole or chopped depending on your preference.) Mix well. Pour over the cheesecake layer and bake again for 35-40 minutes or until the center of the pecan pie layer is set and the pecan layer is a rich brown color. Remove from oven and let cool.
Cut into squares and enjoy!

Notes

Store these Pecan Pie Cheesecake Bars in the refrigerator. Take them out of the fridge to soften before serving.

I put my pecans in a zip top bag and crush them with a meat mallet. I use the crushed pecans for the shortbread layer and the pecan pie layer. You have to use finely cut or crushed pecans for the shortbread layer, but you can choose to use whole pecans for the pecan pie layer or crushed.

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