Pecan Cheesecake Squares: A Decadent Triple-Layered Delight
Introduction: Indulge in the rich and harmonious blend of textures and flavors with these Pecan Cheesecake Squares. This dessert features a buttery shortbread crust, a creamy cheesecake center, and a luscious pecan pie topping. Perfect for gatherings or a special treat, these squares are sure to impress.
Ingredients:
For the Shortbread Crust:
1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup unsalted butter, softened
1/2 cup finely chopped pecans
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
2 teaspoons vanilla extract
For the Pecan Pie Topping:
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup unsalted butter, melted and slightly cooled
3 large eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pecan halves or pieces
Instructions:
Prepare the Shortbread Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the flour and 1 cup of brown sugar.
Using a pastry cutter or fork, cut in the softened butter until the mixture resembles coarse crumbs.
Stir in the chopped pecans.
Press the mixture evenly into the bottom of a greased 9x13-inch baking dish.
Bake for 10 minutes, then remove from the oven and allow to cool slightly, about 10 minutes.
Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and mix until well combined.
Blend in the milk and 2 teaspoons of vanilla extract until the mixture is smooth and creamy.
Pour the cheesecake mixture over the cooled shortbread crust, spreading it evenly.
Bake for 15 minutes, then remove from the oven and let it cool slightly, about 10 minutes.
Prepare the Pecan Pie Topping:
In a medium bowl, whisk together 1 cup of brown sugar, corn syrup, and melted butter until smooth.
Gradually add the lightly beaten eggs, salt, and 1 teaspoon of vanilla extract, stirring continuously to combine.
Fold in the pecans until they are evenly coated.
Gently pour the pecan mixture over the cooled cheesecake layer, ensuring even distribution.
Bake the Pecan Cheesecake Squares:
Return the baking dish to the oven and bake for an additional 35-40 minutes, or until the pecan topping is set and a rich brown color.
Once done, remove from the oven and allow the dessert to cool completely in the pan.
For best results, refrigerate for at least 2 hours before slicing into squares and serving.
These Pecan Cheesecake Squares combine the best of creamy cheesecake and classic pecan pie, all atop a buttery shortbread crust. Each bite offers a delightful contrast of textures and flavors, making this dessert a standout choice for any occasion.
