Pecan Cheesecake Squares
Each square of this scrumptious dessert boasts a layer of shortbread, a layer of tangy cheesecake, and a crunchy pecan pie layer in every bite! Shared from Facebook !
  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 cups firmly packed light brown sugar, divided
  3. 1/2 cup butter, softened
  4. 2 cups finely chopped pecans, divided
  5. 2 (8-ounce) packages cream cheese, softened
  6. 1/2 cup sugar
  7. 1/2 cup milk
  8. 2 1/2 teaspoons vanilla extract, divided
  9. 1/2 cup light corn syrup
  10. 1/3 cup butter, melted and cooled slightly
  11. 3 large eggs, lightly beaten
  12. 1/4 teaspoon salt
  1. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar.
  2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  3. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan.
  4. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
  5. 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.
  6. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined.
  7. Pour the cream cheese mixture over the cooled shortbread layer.
  8. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
  9. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.
  10. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract.
  11. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer.
  12. Bake at 350 F for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.