Pecan Cheesecake Squares (Print Version)

Layered pecan cheesecake squares with shortbread crust, creamy cheesecake, and a glossy pecan pie topping.

# Ingredients:

For the shortbread crust

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 2/3 cup (145 g) packed light brown sugar
03 - 1/4 teaspoon fine salt
04 - 1/2 cup (113 g) unsalted butter, cold and cubed
05 - 1/2 cup (55 g) finely chopped pecans, lightly toasted

For the cheesecake layer

06 - 16 oz (450 g) full-fat block cream cheese, softened
07 - 1/2 cup (100 g) granulated sugar
08 - 1/4 cup (60 g) sour cream, room temperature
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1/4 teaspoon fine salt

For the pecan topping

12 - 3/4 cup (160 g) packed light or dark brown sugar
13 - 1/2 cup (120 ml) light corn syrup
14 - 1/3 cup (75 g) unsalted butter, melted and slightly cooled
15 - 3 large eggs, lightly beaten
16 - 1 tablespoon heavy cream
17 - 1/2 teaspoon vanilla extract
18 - 1/4 teaspoon fine salt
19 - 1 1/2 cups (165 g) pecan halves or large chopped pecans, lightly toasted

# Instructions:

01 - Heat the oven to 350 F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang on two long sides.
02 - Mix the flour, brown sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs, then stir in the finely chopped pecans. Press firmly into the pan and bake for 12 minutes. Cool for 10 minutes.
03 - Beat the softened cream cheese until smooth. Beat in the sugar, sour cream, vanilla, and salt, then mix in the eggs just until combined.
04 - Spread the cheesecake mixture over the warm crust. Bake for 16 to 18 minutes, until the edges are set and the center still has a slight wobble. Cool for 10 minutes.
05 - Whisk the brown sugar, corn syrup, melted butter, beaten eggs, cream, vanilla, and salt until smooth. Stir in the toasted pecans.
06 - Spoon the pecan topping gently over the cheesecake layer. Bake for 35 to 40 minutes, until the top is glossy, richly browned, and set in the center.
07 - Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Lift out with the parchment and cut into 24 squares with a hot, wiped knife.

# Notes:

01 - Chill at least 4 hours before slicing.
02 - Best made 1 day ahead for clean layers.
03 - Store covered in the refrigerator for up to 5 days.

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