Indulge in Layers of Deliciousness: Pecan Cheesecake Squares
Calling all pecan lovers and cheesecake enthusiasts! This recipe for Pecan Cheesecake Squares is the perfect way to satisfy your sweet tooth. With a buttery shortbread crust, a creamy cheesecake layer, and a decadent pecan pie topping, these squares offer a delightful combination of textures and flavors in every bite.
Ingredients:
- For the Shortbread Crust:
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1 cup softened butter
- 1/2 cup finely chopped pecans
- For the Creamy Cheesecake Layer:
- 2 (8-ounce) packages softened cream cheese
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- For the Pecan Pie Topping:
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1 cup melted butter, slightly cooled
- 3 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups pecans
Instructions:
- Preparing the Crust: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, whisk together the flour and 3/4 cup of the brown sugar. Using a pastry cutter or your fingers, work the softened butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Press the crumb mixture evenly into the bottom of a greased 9x13 inch baking pan. Bake the crust for 10 minutes. Remove the pan from the oven and let the crust cool slightly for about 10 minutes.
- Creating the Dreamy Cheesecake Layer: While the crust cools, whip up the cheesecake layer. In a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the sugar and beat until well combined.
Whisk in the milk and vanilla extract until fully incorporated. Pour the smooth cheesecake mixture over the cooled shortbread crust.
- Baking the Cheesecake Layer: Bake the cheesecake layer for 15 minutes. Then, take the pan out of the oven and let it cool slightly again, for about 10 minutes.
- The Pecan Pie Delight: In another medium bowl, whisk together the remaining 3/4 cup of brown sugar, the corn syrup, and the melted butter. Gently stir in the lightly beaten eggs, salt, and vanilla extract. Finally, fold in the remaining 1 1/2 cups of pecans.
Pour the pecan pie mixture over the cooled cheesecake layer.
- Baking to Perfection: Bake the entire dessert for 35-40 minutes, or until the pecan pie topping becomes a rich golden brown color.
- A Chilling Interlude: Once baked, remove the pan from the oven and let the squares cool completely at room temperature. Then, cover the pan with plastic wrap and refrigerate the dessert for at least 2 hours, or until chilled and set. This allows the layers to firm up and creates a cleaner cut when slicing.
- Slice and Savor! After chilling, cut the Pecan Cheesecake Squares into desired squares and serve. Enjoy the delightful combination of a crumbly shortbread crust, a creamy cheesecake layer, and a rich pecan pie topping in every delicious bite!
Tips:
- For a richer shortbread crust flavor, use brown butter instead of regular butter. To brown butter, simply melt it in a saucepan over medium heat, swirling it constantly, until it turns a light golden brown and gives off a nutty aroma.
- Don't overmix the cheesecake layer. Once the ingredients are combined and smooth, stop mixing to prevent a runny cheesecake.
- To ensure clean cuts when slicing the squares, use a sharp knife dipped in warm water before each cut.
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