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.  πŸ˜€ I hope you enjoy them too.

Pecan Cheesecake Squares
So yummy and creamy, a bit of cheesecake and a bit of pecan!
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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
Amount Per Serving
Calories 6799
Calories from Fat 3923
% Daily Value *
Total Fat 452g
Saturated Fat 202g
Trans Fat 6g
Polyunsaturated Fat 53g
Monounsaturated Fat 156g
Cholesterol 1473mg
Sodium 2510mg
Total Carbohydrates 641g
Dietary Fiber 22g
Sugars 389g
Protein 87g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.
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