Pecan Cheese Cheese Squares Recipes

Steps:

• Preheat oven to 350°F. 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 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. 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. PECAN PIE LAYER: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown color.

Steps:

• In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Steps:

• Beat cream cheese, 3/4 cup butter, white sugar, 2 teaspoons vanilla in large bowl with mixer until well blended. Add flour and baking soda, mix well. Refrigerate for 30 minutes. Heat oven to 350°F Press dough into 15x10x2-inch pan. Bake for 20 minutes until lightly browned.
• Meanwhile, melt remaining butter, pour into medium bowl, add eggs, brown sugar, corn syrup, and remaining vanilla. Mix well. Stir in nuts. Spread mix over warm crust. Bake 20-25 minutes until topping is firm around edges, but still slightly soft in center. Cool completely.
• Makes 36-40 bars.