Easy Pecan Cheesecake Squares Recipe

Easy Pecan Cheesecake Squares Recipe, this dessert dish is a real showstopper with a crunchy graham cracker crust, creamy cheesecake filling, and pecan pie filling on top.

A treat with the sweet crunch of a cookie, the savory richness of a cheesecake, and a layer of delicious pecan pie. These decadent triple-layered bars are out of this world.

THE MOST EFFICIENT WAY TO MAKE Easy Pecan Cheesecake Squares Recipe

Easy Pecan Cheesecake Squares Recipe Preheat oven to 350 degrees Fahrenheit. Line a 9-inch baking dish with parchment paper, and then spray it with cooking spray to prevent the parchment paper from sticking. Set aside.

For the preparation of crust:

Pulse the graham crackers and sugar in a food processor until fine crumbs form. Stir in the melted butter until completely combined. This mixture must be pressed into the bottom of the prepared baking pan. You can use your fingers, but I find it easier to press it down evenly with the back of a spoon. Bake for 10 minutes with the pan in the oven.

For the preparation of cheesecake:

In the bowl of a stand mixer, combine the cream cheese, sugar, eggs, vanilla essence, and salt. Blend on medium speed using the whisk attachment until smooth, about 5 minutes.

Pour this over the graham cracker crust and smooth as much as possible with a spatula. Place the pan in the oven and bake for 20 to 30 minutes, or until the cheesecake is set.

For the preparation of the layer of pecan pie:

Bring brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract to a boil in a small saucepan, stirring constantly. Cook for 1 minute more, and then remove from heat. Add the chopped pecans and mix well.

Pour over the cheese layer and smooth with a spatula as needed. Place the pan in the oven and bake for 40 minutes or until the pecan layer starts to brown. Allow cooling completely before covering with plastic wrap or aluminum foil and refrigerating for at least 4 hours or overnight.

WHAT INGREDIENTS ARE NEEDED FOR THIS MEAL?

To make a crust:

• 2 cups crushed graham crackers
• 1/4 cup sugar (granulated)
• 1/2 cup melted butter (unsalted, melted)

To make a cheesecake:

• 16 oz. room temperature cream cheese (2 packages, 8 oz. each)
• 3/4 cup sugar (granulated)
• two large eggs
• a teaspoon of vanilla extract
• 1/8 teaspoon salt

To make a layer of pecan pie:

• 1 cup brown sugar, light (packed)
• 1/2 cup unsweetened (or dark) corn syrup
• 1/2 c. heavy cream
• 1/4 cup melted butter (unsalted)
• 1/2 teaspoon of salt
• a teaspoon of vanilla extract
• 2 cups. pecans (chopped)

HOW DO I FREEZE PECAN PIE CHEESECAKE BARS?

Of course, baked cheesecakes freeze well! In addition, these cheese sticks are no different! Simply cool the cheesecake bars completely before wrapping the entire slab or pieces in multiple layers of saran wrap and freezing them in a freezer bag. These cheese sticks can be kept in the freezer for up to two months if properly preserved.

HOW DO YOU DEFROST SOMETHING?

Simply thaw a wrapped cheesecake in the refrigerator overnight to defrost these pecan cheesecake bars. Do not attempt to thaw a frozen cheesecake in the microwave or oven!

Pecan Cheesecake Squares

Recipe by Alexandra Jo

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• To make a crust:
  2 cups crushed graham crackers

• 1/4 cup sugar (granulated)

• 1/2 cup melted butter (unsalted, melted)

• To make a cheesecake:
  16 oz. room temperature cream cheese (2 packages, 8 oz. each)

• 3/4 cup sugar (granulated)

• two large eggs

• a teaspoon of vanilla extract

• 1/8 teaspoon salt

• To make a layer of pecan pie:
  1 cup brown sugar, light (packed)

• 1/2 cup unsweetened (or dark) corn syrup

• 1/2 c. heavy cream

• 1/4 cup melted butter (unsalted)

• 1/2 teaspoon of salt

• a teaspoon of vanilla extract

• 2 cups. pecans (chopped)

Directions

• Preheat oven to 350 degrees Fahrenheit. Line a 9-inch baking dish with parchment paper, and then spray it with cooking spray to prevent the parchment paper from sticking. Set aside.
• For the preparation of crust:
  Pulse the graham crackers and sugar in a food processor until fine crumbs form. Stir in the melted butter until completely combined. This mixture must be pressed into the bottom of the prepared baking pan. You can use your fingers, but I find it easier to press it down evenly with the back of a spoon. Bake for 10 minutes with the pan in the oven.
• For the preparation of cheesecake:
  In the bowl of a stand mixer, combine the cream cheese, sugar, eggs, vanilla essence, and salt. Blend on medium speed using the whisk attachment until smooth, about 5 minutes.
• Pour this over the graham cracker crust and smooth as much as possible with a spatula. Place the pan in the oven and bake for 20 to 30 minutes, or until the cheesecake is set.

Nutrition

•  Calories: 292TOTAL | FAT: 21g | Saturated Fat: 9gtrans Fat: 0g | Unsaturated FAT: 10gcholesterol: 55mg | SODIUM: 147mg | Carbohydrates: 24g | FIBER: 1gsugar: 19g | PROTEIN: 3g

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