Pecan Cheesecake Squares from 1st Recipes (Print Version)

Layered pecan cheesecake squares with a nutty shortbread base, creamy vanilla center, and gooey pecan pie topping.

# Ingredients:

For the shortbread layer

01 - 1 1/2 cups (180 g) all-purpose flour
02 - 3/4 cup (160 g) packed light brown sugar
03 - 1/4 teaspoon fine salt
04 - 1/2 cup (113 g) unsalted butter, softened and cut into pieces
05 - 1/2 cup (55 g) finely chopped pecans

For the cheesecake layer

06 - 2 packages (8 oz each, 452 g total) full-fat cream cheese, room temperature
07 - 1/2 cup (100 g) granulated sugar
08 - 1 large egg, room temperature
09 - 1/4 cup (60 ml) whole milk
10 - 2 teaspoons vanilla extract

For the pecan pie layer

11 - 3/4 cup (160 g) packed light brown sugar
12 - 1/2 cup (156 g) light corn syrup
13 - 1/3 cup (75 g) unsalted butter, melted and cooled slightly
14 - 3 large eggs, lightly beaten
15 - 1/4 teaspoon fine salt
16 - 1/2 teaspoon vanilla extract
17 - 1 1/2 cups (170 g) pecan halves or chopped pecans

# Instructions:

01 - Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
02 - Mix the flour, brown sugar, salt, butter, and finely chopped pecans until crumbly. Press firmly into the pan and bake for 10-12 minutes, until the top looks dry. Cool for 10 minutes.
03 - Beat the cream cheese until smooth. Beat in the sugar, then mix in the egg, milk, and vanilla until creamy. Spread evenly over the warm crust.
04 - Bake for 14-16 minutes, until the edges look set and the center still has a small wobble. Let cool for 10 minutes while you make the topping.
05 - Whisk the brown sugar, corn syrup, melted butter, beaten eggs, salt, and vanilla until glossy. Fold in the pecans.
06 - Pour the pecan mixture gently over the cheesecake layer. Bake for 35-40 minutes, until the edges bubble and the center is set with a slight jiggle.
07 - Cool completely at room temperature, then refrigerate for at least 3 hours. Lift from the pan and cut into squares with a warm, wiped knife.

# Notes:

01 - Chill at least 3 hours before slicing for clean layers.
02 - Store covered in the refrigerator for 3-4 days.
03 - Freeze sliced bars for up to 2 months for best texture.

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