Page 58 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

Pecan Cheesecake Squares Millie Leonardson

Shortbread Layer
1 '/2 cups all-purpose flour
% cup firmly packed light brown sugar
Vi cup butter, softened
14 cup finely chopped pecans

Cheesecake Layer
2 (8-ounce) packages cream cheese, softened
14 cup sugar
14 cup milk
2 teaspoons vanilla extract

Pecan Pie Layer
% cup firmly packed brown sugar
14 cup light com syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
lA teaspoon salt
14 teaspoon vanilla extract
1 14 cups pecans

Instructions:
1. Preheat oven to 350.

2. For the shortbread layer: in a medium bowl, combine flour and % cup brown sugar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 14
cup pecans. Press mixture evenly into bottom of a greased 9X13” baking pan. Bake for
10 minutes; remove fro oven, and cool slightly, about 10 minutes.

3. 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. 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.

4. For the pecan pie layer: In a medium bowl, combine the remaining % cup brown
sugar, com syrup and melted butter. Gently stir in the eggs, salt, and regaining !4
teaspoon vanilla extract Stir in 114 cups pecans. Pour pecan mixture over cooled
cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a
rich brown color.

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