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!

INGREDIENTS

For the shortbread layer

• 1½ cups all-purpose flour
• ¾ cup firmly packed light brown sugar
• ½ cup butter, softened
• ½ cup finely chopped pecans

For the cheesecake layer

• 2 (8-ounce) packages cream cheese, softened
• ½ cup sugar
• ½ cup milk
• 2 teaspoons vanilla extract

For the pecan pie layer

• ¾ cup firmly packed brown sugar
• ½ cup light corn syrup
• ⅓ cup butter, melted and cooled slightly
• 3 large eggs, lightly beaten
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1½ cups pecans

INSTRUCTIONS

1. Preheat oven to 350.
2. For the shortbread layer: In a medium bowl, combine flour and ¾ cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in ½ cup pecans. Press mixture evenly into bottom of a greased 9×13″ baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
3. 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.
4. For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining ½ teaspoon vanilla extract. Stir in 1½ 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.

NOTES These would be a lovely addition to a holiday menu!

NUTRITION INFORMATION Calories: 7389 Fat: 470g Saturated fat: 203g Unsaturated fat: 225g Trans fat: 6g Carbohydrates: 752g Sugar: 497g Sodium: 2540mg Fiber: 24g Protein: 89g Cholesterol: 1473mg