Pecan Cheesecake Squares
Ingredients :
SHORTBREAD LAYER:
1½ cups all-purpose flour
¾ cup firmly packed light brown sugar
½ cup butter, softened
½ cup finely chopped pecans
CHEESECAKE LAYER:
2 (8 ounce) packages cream cheese, softened
½ cup sugar
½ cup milk
2 teaspoons vanilla extract
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
1½cups pecans
Directions :
-Preheat oven to 350.SHORTBREAD LAYERIn 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 9×13″ 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 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
