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
Total Bake Time (3 different bakes)-estimate: 1 hourhour
Servings: 12Servings
Ingredients
For the Shortbread Layer
1 1/2 cupsall-purpose flour
3/4cupsfirmly packed light brown sugar
½cupbutter, softened, room temperature
½cupfinely chopped/crushed pecanssee notes
For the Cheesecake Layer
2(8 oz.) packages cream cheese, softened
½cupwhite sugar
1/2cupmilk
2tspvanilla extract
For the Pecan Pie Layer
¾cupfirmly packed light brown sugar
½cuplight corn syrup
⅓cupbutter, melted than cooled a bit
3largeeggs, lightly beaten
¼tspsalt
½tspvanilla extract
1 1/2 cupspecans, whole or chopped/crushedsee 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.
Nutrition information is automatically calculated and should only be used as an approximation.