Best 2 Pecan Cheesecake Squares Recipes

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Pecan cheesecake squares are a delectable treat that combines the richness of cheesecake with the nutty flavor of pecans. With a creamy and smooth interior, these squares are perfect for any occasion, whether you're hosting a party or simply looking for a sweet treat to enjoy at home. Whether you prefer a traditional recipe or a more modern variation, there are plenty of options to choose from. From classic pecan cheesecake squares with a graham cracker crust to unique recipes that incorporate chocolate, caramel, or even bourbon, you're sure to find a pecan cheesecake square recipe that suits your taste.

Let's cook with our recipes!

PECAN CHEESECAKE SQUARES - NUTTY GOODNESS



Pecan Cheesecake Squares - Nutty Goodness image

You can try this without nuts also :-) GOODNESS GOOD!

Provided by Jodeana Huss King

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 17

1 1/2 c all-purpose flour
3/4 c firmly packed light brown sugar
1/2 c softened butter
1/2 c finely chopped pecans
now, these first 4 ingredients are for the shortbread layer, now these next ingredients are for the cheesecake layer
(2) 8oz pkg softened cream cheese
1/2 c sugar
1/2 c milk
2 tsp vanilla extract
now, these next ingredients are for the pecan pie layer
3/4 c firmly packed dark brown sugar
1/2 c light corn syrup
1/3 c melted butter, slightly cooled, not too warm
3 large eggs, lightly beaten
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 c pecans, whole chopped or in pieces, your choice.

Steps:

  • 1. Preheat oven to 350. For the shortbread layer: In 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 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.

PECAN CHEESECAKE SQUARES RECIPE - (4.4/5)



Pecan Cheesecake Squares Recipe - (4.4/5) image

Provided by CarlaJaneMcCarthy

Number Of Ingredients 18

SHORTBREAD LAYER:
1 1/2 cups all-purpose flour
3/4 cup light brown sugar, firmly packed
1/2 cup butter, softened
1/2 cup pecans, finely chopped
CHEESECAKE LAYER:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 teaspoons vanilla extract
PECAN PIE LAYER:
3/4 cup brown sugar, firmly packed
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 1/2 cups pecans

Steps:

  • Preheat oven to 350°F. SHORTBREAD LAYER: In 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 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. 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. 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 to 40 minutes, or until center is set and pecan pie layer is a rich brown color.

Tips:

  • To ensure a smooth and creamy cheesecake, make sure the cream cheese is at room temperature before mixing.
  • Use a springform pan to easily remove the cheesecake from the pan after baking.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to line the plate with parchment paper so the cheesecake doesn't stick.
  • Bake the cheesecake in a water bath to prevent cracking. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water. The water should come halfway up the sides of the springform pan.
  • Don't overbake the cheesecake. It should be set in the center but still have a slight jiggle to it.
  • Let the cheesecake cool completely before refrigerating. This will help prevent it from cracking.
  • For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
  • To make the cheesecake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and freeze for up to 2 months. When you're ready to serve, thaw the cheesecake overnight in the refrigerator.

Conclusion:

This decadent pecan cheesecake is the perfect dessert for any occasion. With its creamy texture, rich flavor, and pecan topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pecan cheesecake a try. You won't be disappointed!

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