Pecan Cream Cheese Bars Recipes

PECAN BARS

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.

PECAN CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine flour, brown sugar and butter in bowl. Beat at low speed until mixture resembles coarse crumbs. Stir in pecans. Reserve 3/4 cup crumb mixture; set aside.
• Press remaining crumb mixture onto bottom of ungreased 8-inch square baking pan. Bake 12-15 minutes or until lightly browned.
• Combine all filling ingredients in bowl. Beat at low speed until well mixed. Spread filling over hot, partially baked crust. Sprinkle with reserved crumb mixture; press lightly into filling.
• Continue baking 30-40 minutes or until filling is set. Cool completely; cut into bars. Store refrigerated.

APPLE PECAN CREAM CHEESE BARS

Steps:

• 1. preheat oven to 350°. Spray a 13 x 9" baking pan with nonstick baking spray with flour. In a medium bowl, mix cake mix, pecans, melted butter, and one egg, stirring well. Press into bottom of prepared pan.
• 2. In medium bowl, mix cream cheese and remaining two eggs. Beat at medium speed with mixer until smooth. Gradually add powdered sugar, beating until smooth. Add apples, stirring to mix. spoon over cake mixture. Bake for 50 minutes. Reduce Temperature to 300° and bake for 30 to 35 minutes longer or until set in the center. Cool completely. Cut into 24 squares. Makes 24 servings

PECAN CHEESECAKE SQUARES RECIPE - (4.4/5)

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.

BUTTER PECAN CREAM CHEESE BARS

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.

BUTTER PECAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish lightly with cooking spray. Set aside.
• Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)
• Place the caramel chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.
• Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.
• In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.
• Add the eggs one at a time beating well after each addition.
• Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.
• Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)
• Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.
• Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.
• Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.
• Store leftovers chilled

PECAN CREAM CHEESE SQUARES

Steps:

• In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.

PECAN CREAM CHEESE BARS

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.