ADVERTISEMENT
Instructions:
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Start by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are fully coated and the mixture holds together when pressed.
Press the crust mixture into the bottom of a greased 9×9-inch baking pan. Use the back of a spoon to firmly pack the crust down. Bake the crust for 8-10 minutes or until it’s lightly golden. Once done, remove from the oven and set it aside to cool slightly.
Step 2: Prepare the Cheesecake Filling
While the crust is cooling, begin making the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, and continue to beat until the mixture is smooth and well combined.
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Bake for 30-35 minutes or until the center is set and only slightly jiggly. Once baked, remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 2 hours, or until fully chilled.
Step 3: Make the Pecan Topping
While the cheesecake is chilling, prepare the pecan topping. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract, bringing the mixture to a simmer. Allow it to cook for about 3-4 minutes, stirring frequently, until the sauce has thickened slightly.
Once thickened, add the chopped pecans to the saucepan and stir to coat them in the caramel sauce. Continue to cook for an additional 2-3 minutes, allowing the pecans to toast slightly in the syrup.
Step 4: Assemble the Squares
Once the cheesecake is chilled and set, spread the pecan topping evenly over the cheesecake. Use a spatula to gently smooth it out. Place the cheesecake squares back into the refrigerator for another 30 minutes to allow the topping to set.
Step 5: Slice and Serve
Once everything is set, remove the cheesecake squares from the pan and cut them into squares. You should be able to make around 16 squares, depending on the size you prefer. Serve chilled and enjoy!
Tips & Variations:
- Crust Options: For an extra twist, you can use crushed Nilla wafers, shortbread cookies, or even pecans themselves as a base for the crust.
- Add Spice: A pinch of cinnamon or nutmeg in the crust or filling can bring a warm, aromatic flavor to the cheesecake.
- Storage: Keep the pecan cheesecake squares in an airtight container in the fridge for up to 4-5 days. You can also freeze them for longer storage; just be sure to wrap them well before freezing.
Why You’ll Love This Recipe:
These Pecan Cheesecake Squares are the perfect balance of creamy, crunchy, and sweet. The buttery graham cracker crust provides a solid base, while the cheesecake filling is smooth and indulgent. The caramelized pecan topping adds a wonderful crunch and a deep, nutty flavor that takes these squares to the next level.
Whether you’re making them for a special occasion or just because you want a treat, these pecan cheesecake squares are sure to satisfy your sweet tooth and impress your guests. Their rich flavors and textures make them a standout dessert you’ll want to make again and again!
ADVERTISEMENT
