Pecan Cheesecake Squares
Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
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.
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INGREDIENTS
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.
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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.
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