Pecan Cheesecake Squares are the ultimate dessert for any occasion, combining three irresistible layers into one decadent treat.
A buttery shortbread crust forms the perfect base, topped with a creamy, tangy cheesecake layer, and finished with a rich, gooey pecan pie topping. This dessert is a crowd-pleaser, ideal for holidays, potlucks, or whenever you’re craving a sweet indulgence.
With its delightful textures and layers of flavor, these squares strike a perfect balance between nutty, creamy, and sweet. Whether you’re a fan of classic pecan pie or cheesecake, this recipe is sure to become a new favorite!
Ingredients :
A short baking layer
1 cup all-purpose flour.
1 cup light brown sugar tightly packed
1 cup softened butter
1 cup finely chopped pecans.
Layer cheesecake
2 cans (8 ounces) soft cream cheese
Half a cup of sugar.
Half a cup of milk
2 teaspoons of vanilla extract
Layer pecan pie.
A cup of brown sugar, strongly packed
Half a cup of light corn syrup
A cup of melted and slightly cooled butter.
3 large eggs, lightly beaten
Half a teaspoon of salt
Half a teaspoon of vanilla extract.
1 cups pecans.
How To Make Pecan Cheesecake Squares
Preheat oven to 350.
A short baking layer
In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry mixer, chop the butter until the mixture is like coarse crumb. Stir in 1/2 cup pecan nuts.
Squeeze the mixture evenly into the bottom of a 9 ” x 13 ” greased baking tray, bake for 10 minutes; Removing from oven also permit cooled a little , about 11 min .
Layer cheesecake
Place the cream cheese in a stand mixer bowl equipped with a beater attachment, and beat on medium speed until smooth.
Whisk the sugar. Add milk and 2 teaspoons of vanilla, and beat until blended. Pour the cream cheese mixture over the cooled shortbread layer.
Bake for 15 minutes, take it out of the oven and let it cool slightly, about 10 minutes.
Layer pecan pie
In a medium bowl, mix 3/4 cup remaining brown sugar, corn syrup, and melted butter.
Gently add eggs, salt and remaining vanilla spoon while stirring. Stir in 1 1/2 cups pecans. Pour pecan blending on cooled cheesecake.
Baking about 35-40 minutes, and the pecan pie layer is a rich brown color.
Variations for Pecan Cheesecake Squares
Nut Substitutions:
Replace pecans with walnuts, almonds, or hazelnuts for a different nutty flavor.
Use a combination of nuts for added texture and variety.
Flavored Cheesecake Layer:
Add 1-2 teaspoons of maple extract or bourbon to the cheesecake layer for a richer taste.
Swirl in caramel or chocolate sauce before baking for added decadence.
Crust Variations:
Swap the shortbread layer with a graham cracker or cookie crust. Use crushed gingersnaps, vanilla wafers, or chocolate sandwich cookies for unique flavor twists.
Lower-Sugar Option:
Use sugar substitutes like monk fruit or stevia in the cheesecake and pecan pie layers. Opt for unsweetened almond milk in place of regular milk.
Chocolate Lovers’ Edition:
Add a layer of melted dark chocolate or chocolate chips between the cheesecake and pecan pie layers.
Incorporate cocoa powder into the cheesecake layer for a chocolate-flavored filling.
Fruit Additions:
Fold in dried cranberries or chopped dried cherries with the pecans for a sweet-tart flavor.
Add a layer of jam (e.g., raspberry or apricot) on top of the cheesecake before adding the pecan pie mixture.
Tips for Perfect Pecan Cheesecake Squares
Crust Consistency:
Press the shortbread layer firmly into the pan to create an even base. Cool thoroughly before adding the cheesecake layer to prevent mixing.
Prevent Cracking in Cheesecake:
Use room-temperature cream cheese and avoid overbeating the batter to keep the cheesecake layer smooth and creamy.
Pecan Pie Layer Tips:
Gently fold in the eggs to avoid creating air bubbles, which can cause uneven baking.
Use halved pecans for a decorative top layer or finely chop them for a more uniform texture.
Baking Time:
Check the squares frequently during the final baking phase. The pecan pie layer should be set but still slightly jiggly in the center.
Cooling and Cutting:
Allow the squares to cool completely before cutting to prevent layers from shifting. For clean edges, chill the pan in the refrigerator for 1-2 hours and use a sharp knife wiped clean between cuts.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual squares separated by parchment paper for up to 3 months.
Let me know if you’d like more ideas!
Key Notes:
Calories and Fat:
The high fat content comes from butter, cream cheese, and pecans. For a lighter version, consider using reduced-fat cream cheese or substituting some butter with unsweetened applesauce in the shortbread layer.
Sugar:
Most sugar comes from the brown sugar, corn syrup, and cream cheese mixture. Using a sugar substitute or reducing the brown sugar slightly can lower sugar content.
Portion Control:
Cutting smaller pieces (e.g., 36 squares instead of 24) can help reduce calories per serving.
Nutrient Boost:
Pecans add healthy fats and small amounts of fiber, while the shortbread layer provides carbohydrates for energy.