Best 2 Pecan Cheesecake Squares Recipes

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

Ingredients

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

Ingredients

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!