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Do you ever stumble upon a dessert recipe so incredibly delicious, you find yourself wanting to bake another batch the moment the last morsel of the batch before has disappeared? Today’s recipe, my friends, is one of those. Imagine a dessert that combines the sweet crunch of a shortbread cookie with the tangy goodness of cheesecake, all topped off with a decadent pecan pie layer. Captivated yet? If so, read on for the full recipe for Pecan Cheesecake Squares.
Why You’ll Love This Recipe
This recipe offers the perfect blend of textures and flavors. The buttery shortbread base, creamy cheesecake middle, and rich pecan pie topping create a mouthwatering treat that’s sure to impress. Whether you’re a cheesecake lover or a pecan pie enthusiast, these squares offer something delightful for everyone.
Kitchen Equipment You’ll Need
- 9×13-inch baking pan
- Medium mixing bowls
- Pastry blender
- Stand mixer with paddle attachment
- Spatula
- Oven
Ingredients
For the shortbread layer
- 1½ cups all-purpose flour
- ¾ cup firmly packed light brown sugar
- ½ cup butter, softened
- ½ cup finely chopped pecans
For the cheesecake layer
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- ½ cup milk
- 2 teaspoons vanilla extract
For the pecan pie layer
- ¾ cup firmly packed brown sugar
- ½ cup light corn syrup
- ⅓ cup butter, melted and cooled slightly
- 3 large eggs, lightly beaten
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1½ cups pecans
Instructions
- Preheat your oven to 350°F (175°C).
- For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in ½ cup pecans. Press the mixture evenly into the bottom of a greased 9×13-inch baking pan. Bake for 10 minutes; remove from the 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 the oven and cool slightly, about 10 minutes.
- For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining ½ teaspoon vanilla extract. Stir in 1½ cups pecans. Pour the pecan mixture over the cooled cheesecake layer. Bake for 35-40 minutes, or until the center is set and the pecan pie layer is a rich brown color.
Tips for Success
Ensure that all ingredients, especially cream cheese, are at room temperature for a smoother batter. Allow each layer to cool adequately before adding the next to achieve clean layers. Use a sharp knife to cut squares for neat servings.
Additional Tips and Variations
For a twist, add a sprinkle of cinnamon to the shortbread layer for added warmth. You can also substitute walnuts for pecans if preferred.
Nutritional Highlights (Per Serving)
Each serving offers a delectable blend of flavors with approximately:
- Calories: 320
- Fat: 20g
- Carbohydrates: 31g
- Protein: 5g
Frequently Asked Questions (FAQ)
Q: Can I make these squares ahead of time?
A: Absolutely! These squares can be made a day in advance and stored in the refrigerator. Just be sure to cover them tightly to maintain freshness.
Q: Can I freeze the pecan cheesecake squares?
A: Yes, you can freeze them! Place them in an airtight container with parchment paper between layers to prevent sticking. Thaw overnight in the refrigerator before serving.
Conclusion
There you have it—Pecan Cheesecake Squares that are sure to become a favorite in your dessert repertoire. I invite you to try this recipe for your next gathering or simply as a sweet treat to enjoy at home. Don’t forget to share your experience and any creative variations you come up with. Happy baking!
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