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Wednesday, October 29, 2014

A Frank Quickie: Pecan Cheesecake Squares

Pecan Cheesecake Squares


Shortbread Layer:

1½  C all-purpose flour

¾ C firmly packed light brown sugar

½  C butter, softened

½ C finely chopped pecans

Cheesecake Layer:

2 (8-ounce) packages cream cheese, softened

½ C sugar

½ C milk

2 tsp vanilla extract

Pecan Pie Layer:

¾ C firmly packed brown sugar

½ C light corn syrup

1/3 C butter, melted and cooled slightly

3 large eggs, lightly beaten

¼ tsp salt

½ tsp vanilla extract

1½ C pecans


1.      Preheat oven to 350°F.

2.      For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ½ cup pecans. Press mixture evenly into bottom of a greased 9”x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.

3.      For the cheesecake layer: 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. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.

      4.   For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining ½ teaspoon vanilla extract. Stir in 1½ cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

I prefer serving this dessert chilled, and cut into squares or triangles.

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