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
2017-07-10 04:20:43
So yummy and creamy, a bit of cheesecake and a bit of pecan!
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
- For the shortbread layer
- 1 1/2 cups all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/2 cup butter, softened
- 1/2 cup finely chopped pecans
- For the cheesecake layer
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- For the pecan pie layer
- 3/4 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 1/3 cup butter, melted and cooled slightly
- 3 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/4 cups pecans
Instructions
- Instructions
- Preheat oven to 350.
- 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.
- 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.
- 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.
Romance Author PJ Fiala https://www.pjfiala.com/
