Pecan Pie Cheesecake Squares

So I didn’t really stop after making those browned butter sweet potato cupcakes…I just kept on baking! I decided to also make these Pecan Pie Squares. They’re a bit messy, but in the best way possible. The recipe involves a few steps, but it’s easy asĀ pie! Or in this case, easier than pie šŸ˜›
Shortbread Base:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup finely chopped pecans
Cheesecake Layer:
  • 3Ā (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
Pecan Pie Topping:
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup butter, melted and cooled slightly
  • 3 large eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups pecans

Preheat oven to 350.Ā Begin by making theĀ 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 pecans. Press mixture evenly into bottom of a foil-linedĀ 9×13″ baking pan. Bake forĀ 7Ā minutes; remove from oven, and cool slightly, about 10 minutes.

While the base bakes, prepare the cream cheese layer. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add sour cream and vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 25 minutes. Remove from oven and cool slightly, about 10 minutes.

While the cheesecake layer bakes, prepare the pecan pie layer: In a medium bowl, combine the brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and vanilla extract. Stir in pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until the center is set, and the pecan pie layer is a rich brown color.


5 thoughts on “Pecan Pie Cheesecake Squares

  1. Hi, Iā€™ve actually been making A LOT of your stuff. I want to say at least one a week since the year started. Anyway, the cheesecake base requires 1/2 cup of sour cream but in the break down you said milk. Since Iā€™ve made cheese cake bases before that requires either both or one or the other I choose to use milk. Well that and I didnā€™t have sour cream. Anyway I used milk and maple syrup cause I didnā€™t have vanilla. And it turned out GREAT!! Canā€™t wait to make some more of your delicious recipes!!

    1. I am so happy to hear that Keabreone!! This recipe is SUPER old, and sadly some of my older recipes aren’t as well proof-read as the recipes I share now!! I just updated this post though, thank you for catching that!! <3

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