PECAN CHEESECAKE SQUARES RECIPE - (4.4/5)
Provided by CarlaJaneMcCarthy
Number Of Ingredients 18
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.
PECAN CREAM CHEESE BARS
Here is a delightful little cream cheese bar, that I know everyone will enjoy over the Holiday Season!!
Provided by Chef mariajane
Categories Bar Cookie
Time 55m
Yield 36-40 bars
Number Of Ingredients 10
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.
BUTTER PECAN CREAM CHEESE BARS
Make and share this Butter Pecan Cream Cheese Bars recipe from Food.com.
Provided by TeksGlutes
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, brown sugar and soft butter until crumbly. Mix in pecans.
- Press into 13" x 9" pan. Bake at 350 for 15 to 20 minutes.
- Beat cream cheese, vanilla and brown sugar. Add flour and eggs. Blend.
- well. Pour over baked crust. Sprinkle with butterscotch chips.
- Bake at 350 for 15 to 20 minutes. Drizzle with 1 ounce unsweetened chocolate, melted.
- Store in refrigerator.
CREAM CHEESE SQUARES
Cream cheese squares. Very easy, and very good.
Provided by Ann
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g
PECAN BARS
Discover a delicious holiday dessert with our Pecan Bars recipe. Layer creamy pecan pie filling on top of a crispy cookie crust to make these luscious Pecan Bars which are perfect for your upcoming party.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h35m
Yield 60 servings
Number Of Ingredients 10
Steps:
- Combine flour and baking soda. Beat cream cheese and 3/4 cup butter in large bowl with mixer until blended. Add granulated sugar and 2 tsp. vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
- Heat oven to 350°F. Press dough onto bottom of 15x10x1-inch pan.
- Bake 20 min. or 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 nut mixture over warm crust. Bake 20 to 25 min. or until topping is firm around the edges but still slightly soft in the center. Cool completely.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
PECAN-MAPLE CREAM CHEESE SQUARES
Make and share this Pecan-Maple Cream Cheese Squares recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 1h40m
Yield 96 squares
Number Of Ingredients 16
Steps:
- Crust: In a bowl, with an electric mixer, beat butter until creamy. Add brown sugar and vanilla and beat until the mixture is light. Add flour and beat at low speed until grainy, but do not beat too much. Incorporate pecans with a spoon. Press the dough uniformly in a pan of 13 x 9 inches (with greased foil paper and let exceed in each side). Cook in a preheated oven of 325F for 12 minutes or until the crust is lightly golden. Remove from oven and put the pan on a rack to let cool.
- Filling: In a large bowl, with an electric mixer (use clean whisks), mix cream cheese, sugar and flour. Add eggs and beat at low speed until homogeneous. Incorporate, with a spoon : the cream, maple syrup and chopped pecans. Pour filling on the cold crust.
- Cook in the preheated oven of 325F 35 to 40 minutes or until center of the filling is set. Remove from oven and put on rack. Let cool 1 hour. Cover with plastic wrap and put in fridge at least 4 hours or until filling is cold. Unmold delicately and cut in squares. Garnish each square with a candied pecan.
- Candied Pecans: In a large skillet with a thick bottom, mix delicately all ingredients. Cook at medium-high heat, shaking the skillet from time to time, until sugar begins to melt (DON'T STIR). Reduce at low heat and keep cooking, stirring often with a wooden spoon, until sugar is golden. Remove from the heat and spread the pecans on a baking sheet with greased foil. Let cool completely at room temperature. Break in indivudual pecan. (You can prepare the pecans in advance and put in a metal container, separating each stage with wax paper. They will keep up to 5 days at room temperature.).
Nutrition Facts : Calories 78, Fat 5.6, SaturatedFat 2.4, Cholesterol 17.2, Sodium 30.3, Carbohydrate 6.2, Fiber 0.3, Sugar 4.5, Protein 1.2
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PECAN-CREAM CHEESE BARS RECIPE - PILLSBURY.COM
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5/5 (6)Category DessertServings 15Total Time 2 hrs 20 mins
- In large bowl, stir cake mix, pecans, butter and 1 of the eggs with spoon until well blended. Press mixture in bottom of pan.
- In medium bowl, beat remaining 2 eggs, the cream cheese and powdered sugar with electric mixer on medium speed until smooth. Pour over cake mix base.
PECAN SQUARES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 357 per serving
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
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- Preheat your oven to 350 F degrees. Line a 9x9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
- In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it's pressed evenly. Set aside.
- Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.
- Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
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