Pecan Cheesecake Squares

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Ingredients :


  • 1½ cups all-purpose flour
  • ¾ cup firmly packed light brown sugar
  • ½ cup butter, softened
  • ½ cup finely chopped pecans


  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract


  • ¾ cup firmly packed brown sugar
  • ½ cup light corn syrup
  • ⅓ cup butter, melted and cooled slightly
  • 3 large eggs, lightly beaten
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1½cups pecans

Directions :

Preheat oven to 350.SHORTBREAD LAYERIn a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans.Press mixture evenly into bottom of a greased 9×13″ baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.CHEESECAKE LAYERPlace 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.PECAN PIE LAYERIn a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 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.

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