Pecan Cheesecake Squares – A Three-Layer Dessert Dream You’ll Crave Again and Again

Some desserts are good, some are great… and then there are those magical recipes that stop conversation mid-bite. These Pecan Cheesecake Squares are exactly that. Every forkful is a perfect trio—crumbly, buttery shortbread; creamy, tangy cheesecake; and a glossy, nutty pecan topping that’s pure holiday magic.

The first time I made these, I thought, “These will be nice for the office.” Spoiler: they never made it out of my kitchen. I cut one “just to taste” and the rest is delicious history.

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Why You’ll Love These Pecan Cheesecake Squares

Three layers of texture – buttery crunch, silky smoothness, and chewy nuttiness.
Holiday showstopper – they look fancy but are surprisingly easy to make.
Slice-and-share perfection – bakes in one pan and cuts cleanly into neat squares.
Make-ahead friendly – chill them overnight for even better flavor.

What They Taste Like

Think pecan pie’s caramel sweetness meets cheesecake’s creamy tang, all grounded by a melt-in-your-mouth shortbread base. Sweet but not cloying, rich but balanced—basically dessert harmony in square form.

Ingredients You’ll Need

For the Shortbread Crust

1 cup all-purpose flour
¾ cup light brown sugar, packed
1 cup softened butter
½ cup finely chopped pecans

For the Cheesecake Layer

16 oz cream cheese, softened
½ cup granulated sugar
½ cup milk
1 tsp vanilla extract

For the Pecan Pie Topping

¾ cup light brown sugar, packed
½ cup light corn syrup
1 cup melted butter
3 large eggs, lightly beaten
½ tsp salt
1 tsp vanilla extract
½ cup finely chopped pecans

Tools You’ll Need

9×13-inch baking pan
Mixing bowls (at least 2)
Electric mixer or stand mixer
Whisk
Spatula

Ingredient Swaps & Additions

Nuts: Swap pecans for walnuts or almonds for a twist.
Crust: Use crushed shortbread cookies instead of flour for extra richness.
Flavor boost: Add a pinch of cinnamon to the topping for warm spice.

Step-by-Step Instructions

Preheat & Prep – Heat oven to 350°F (175°C). Grease a 9×13-inch pan.
Make the Shortbread Crust – Combine flour and ¾ cup brown sugar. Cut in softened butter until crumbly. Stir in ½ cup pecans. Press into pan. Bake 10 minutes. Cool 10 minutes.
Make the Cheesecake Layer – Beat cream cheese until smooth. Add sugar, then milk and vanilla. Spread over cooled crust. Bake 15 minutes. Cool again 10 minutes.
Make the Pecan Pie Topping – Whisk together ¾ cup brown sugar, corn syrup, melted butter, eggs, salt, and vanilla. Stir in ½ cup pecans.
Assemble & Bake – Pour topping over cheesecake layer. Bake 20–25 minutes until set.
Cool & Slice – Let cool completely before cutting. Chill for cleaner slices.

Serving Suggestions

Serve chilled for a firmer bite or at room temp for a softer texture.
Pair with strong black coffee to cut the sweetness.
Add whipped cream or a light dusting of powdered sugar for a festive touch.

Tips for Success

Cool between layers – prevents sinking or mixing.
Use room temp cream cheese – no lumps!
Chill before slicing – perfect bakery-style edges.

Storage

Fridge: Store covered up to 5 days.
Freezer: Wrap squares individually and freeze up to 2 months. Thaw in fridge overnight.

FAQ

Q: Can I make these ahead of time?
A: Yes! They actually taste better the next day after chilling.

Q: Can I double the recipe?
A: Absolutely—just use a larger pan and adjust bake times slightly.

Q: Do they need to be refrigerated?
A: Yes, because of the cheesecake layer.

Conclusion

These Pecan Cheesecake Squares aren’t just dessert—they’re a triple-layer celebration in every bite. Buttery, creamy, and nutty, they deliver bakery-quality results without complicated steps. Perfect for holidays, potlucks, or “just because” baking days, they’re the kind of recipe people will beg you for.

✨ If you love layered desserts, try my Cinnamon Swirl Apple Fritter Bread or Sweet Blueberry Biscuits next.

📌 Make these? Tag your photos on Pinterest—I’d love to see your version!