Pecan Cheesecake Squares

This week I’m sharing another recipe I received from Deb Joski. Deb made these for one of our vacation planning meetings.  The Biker loved them and had more than one.  😀 I hope you enjoy them too.

Pecan Cheesecake Squares
So yummy and creamy, a bit of cheesecake and a bit of pecan!
Write a review
Print
6799 calories
641 g
1473 g
452 g
87 g
202 g
1778 g
2510 g
389 g
6 g
209 g
Nutrition Facts
Serving Size
1778g
Amount Per Serving
Calories 6799
Calories from Fat 3923
% Daily Value *
Total Fat 452g
696%
Saturated Fat 202g
1009%
Trans Fat 6g
Polyunsaturated Fat 53g
Monounsaturated Fat 156g
Cholesterol 1473mg
491%
Sodium 2510mg
105%
Total Carbohydrates 641g
214%
Dietary Fiber 22g
87%
Sugars 389g
Protein 87g
Vitamin A
239%
Vitamin C
4%
Calcium
108%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the shortbread layer
  2. 1 1/2 cups all-purpose flour
  3. 1/4 cup firmly packed light brown sugar
  4. 1/2 cup butter, softened
  5. 1/2 cup finely chopped pecans
  6. For the cheesecake layer
  7. 2 (8-ounce) packages cream cheese, softened
  8. 1/2 cup sugar
  9. 1/2 cup milk
  10. 2 teaspoons vanilla extract
  11. For the pecan pie layer
  12. 3/4 cup firmly packed brown sugar
  13. 1/2 cup light corn syrup
  14. 1/3 cup butter, melted and cooled slightly
  15. 3 large eggs, lightly beaten
  16. 1/4 teaspoon salt
  17. 1/2 teaspoon vanilla extract
  18. 1 1/4 cups pecans
Instructions
  1. Instructions
  2. Preheat oven to 350.
  3. For the shortbread layer: In a medium bowl, combine flour and 1/4 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 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
  4. 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.
  5. For the pecan pie layer: In 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.
beta
calories
6799
fat
452g
protein
87g
carbs
641g
more
Romance Author PJ Fiala http://www.pjfiala.com/
Like this? Sharing is caring.
I will not share, sell or rent the email you have given me with anyone. I will never spam you. There is an “unsubscribe” button at the end of all emails I send and clicking on it will remove your email from my mailing list. I do have cookies installed on my site, it’s to help me collect stats about visitors and I get super excited when I see people visiting from all over the world. Lastly, I do use affiliated links which means that I may get advertising fees by advertising and linking to some stores on line (basically, I can receive commissions on some purchases you make when you arrive at some vendors sites after clicking on a link on one of my sites). This doesn’t change anything for you since the price remains the same.
%d bloggers like this: