Pecan Cheesecake Bars
November 06, 2016
Galimatias:
[gal-uh-mey-shee-uh s]
noun
1. confused or unintelligible talk.
------
It was a gorgeous autumn day, so Scott and I met my folks for breakfast and then spent about 5 hours out on the trails at Mer Bleue, geocaching and feeding the birds.
The highlight of Scott's adventure was having a Nuthatch land on his hand, not once but numerous times (he may have an exact count) to grab some food. Today, he truly felt like a Disney princess.
Recipe for today's sweet treat is below.
Ingredients:
For the shortbread layer
- 1½ cups of all-purpose flour
- ¾ cup of firmly packed light brown sugar
- ½ cup of butter, softened
- ½ cup of finely chopped pecans
For the cheesecake layer
- 2 (8-ounce) packages of cream cheese, softened
- ½ cup of sugar
- ½ cup of milk
- 2 teaspoons of vanilla extract
For the pecan pie layer
- ¾ cup firmly of packed brown sugar
- ½ cup light of corn syrup
- ⅓ cup of butter, melted and cooled slightly
- 3 large of eggs, lightly beaten
- ¼ teaspoon of salt
- ½ teaspoon of vanilla extract
- 1½ cups of pecans
Directions:
01. Preheat oven to 350.
02. Prepare a 9x13 baking sheet by greasing or lining with parchment paper.
03. For the shortbread layer: In a medium bowl, combine flour and ¾ cup of brown sugar.
04. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
05. Stir in ½ cup of pecans.
06. Press mixture evenly into bottom of the baking pan.
07. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
08. For the 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.
09. Beat in sugar.
10. Add milk and 2 teaspoons of vanilla, and beat until combined.
11. Pour the cream cheese mixture over the cooled shortbread layer.
12. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
13. For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup of brown sugar, corn syrup, and melted butter.
14. Gently stir in the eggs, salt, and remaining ½ teaspoon of vanilla extract.
15. Stir in 1½ cups of pecans.
16. Pour pecan mixture over cooled cheesecake layer.
17. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
Enjoy!
Hope everyone has had a good day!
Click "L" for a larger view.
Pecan Cheesecake Bars
November 06, 2016
Galimatias:
[gal-uh-mey-shee-uh s]
noun
1. confused or unintelligible talk.
------
It was a gorgeous autumn day, so Scott and I met my folks for breakfast and then spent about 5 hours out on the trails at Mer Bleue, geocaching and feeding the birds.
The highlight of Scott's adventure was having a Nuthatch land on his hand, not once but numerous times (he may have an exact count) to grab some food. Today, he truly felt like a Disney princess.
Recipe for today's sweet treat is below.
Ingredients:
For the shortbread layer
- 1½ cups of all-purpose flour
- ¾ cup of firmly packed light brown sugar
- ½ cup of butter, softened
- ½ cup of finely chopped pecans
For the cheesecake layer
- 2 (8-ounce) packages of cream cheese, softened
- ½ cup of sugar
- ½ cup of milk
- 2 teaspoons of vanilla extract
For the pecan pie layer
- ¾ cup firmly of packed brown sugar
- ½ cup light of corn syrup
- ⅓ cup of butter, melted and cooled slightly
- 3 large of eggs, lightly beaten
- ¼ teaspoon of salt
- ½ teaspoon of vanilla extract
- 1½ cups of pecans
Directions:
01. Preheat oven to 350.
02. Prepare a 9x13 baking sheet by greasing or lining with parchment paper.
03. For the shortbread layer: In a medium bowl, combine flour and ¾ cup of brown sugar.
04. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
05. Stir in ½ cup of pecans.
06. Press mixture evenly into bottom of the baking pan.
07. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
08. For the 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.
09. Beat in sugar.
10. Add milk and 2 teaspoons of vanilla, and beat until combined.
11. Pour the cream cheese mixture over the cooled shortbread layer.
12. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
13. For the pecan pie layer: In a medium bowl, combine the remaining ¾ cup of brown sugar, corn syrup, and melted butter.
14. Gently stir in the eggs, salt, and remaining ½ teaspoon of vanilla extract.
15. Stir in 1½ cups of pecans.
16. Pour pecan mixture over cooled cheesecake layer.
17. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
Enjoy!
Hope everyone has had a good day!
Click "L" for a larger view.