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For the Pecan Pie Layer
1 cup light brown sugar, tightly packed
½ cup light corn syrup
½ cup melted butter, slightly cooled
3 large eggs, lightly beaten
½ teaspoon salt
½ teaspoon vanilla extract
1 cup pecans
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
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Step 2: Make the Shortbread Layer
In a medium bowl, combine the flour and ¾ cup brown sugar.
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Cut in the softened butter using a fork or pastry cutter until the mixture looks crumbly.
Stir in ½ cup chopped pecans.
Press evenly into the bottom of the pan.
Bake for 10 minutes, then cool slightly for 10–15 minutes.
Step 3: Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese with sugar until smooth.
Gradually add milk and vanilla, mixing until creamy.
Spread evenly over the cooled shortbread crust.
Step 4: Make the Pecan Pie Layer
In another bowl, whisk together brown sugar, corn syrup, melted butter, eggs, salt, and vanilla until smooth.
Stir in pecans.
Gently pour this mixture over the cheesecake layer and spread evenly.
Step 5: Bake & Cool
Bake at 350°F (175°C) for 35–40 minutes, or until the pecan topping is golden and set.
Let the pan cool completely before slicing into squares.
Tips for Success
Room Temp Ingredients: Softened cream cheese blends smoothly, giving you a silky cheesecake layer.
Patience Pays Off: Let the bars cool fully before cutting for sharp, beautiful layers.
Nut Variety: While pecans are classic, you can swap in walnuts, almonds, or a mix for a fun twist.
Why You’ll Love These Pecan Cheesecake Squares
Triple Layer Goodness: Buttery crust, creamy cheesecake, and gooey pecan pie all in one bite.
Perfect for Sharing: Great for potlucks, family gatherings, or holiday dessert tables.
Show-Stopping Dessert: They look as impressive as they taste.
These Pecan Cheesecake Squares are pure indulgence. Sweet, nutty, creamy, and crunchy—every bite is a celebration of flavor and texture. Make them once, and they’ll become a regular request in your home.
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