Pecan Cream Cheese Squares Food

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.

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.

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

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.

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.

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.

CREAM CHEESE PECAN CROISSANT SQUARES

Steps:

• 1. Heat oven to 375°F. Unroll 1 can of dough; place in ungreased 13x9-inch pan. Press in bottom to form crust; firmly press perforations to seal.
• 2. In medium microwave-safe bowl, combine cream cheese and 1/2 cup of the sugar. Microwave on HIGH for 30 to 45 seconds or until warm. Stir cream cheese mixture until smooth; spread evenly over dough in pan.
• 3. Unroll second can of dough on work surface. Press to form 13x9-inch rectangle, firmly pressing perforations to seal. Carefully place over cream cheese mixture.
• 4. In small bowl, combine remaining 1/4 cup sugar and cinnamon; sprinkle over dough. Sprinkle with pecans. Pour melted butter evenly over dough.5 Bake at 375°F. for 20 to 27 minutes or until golden brown. Cool 10 minutes. Cut into squares. Serve warm or cool. Store in refrigerator.

PECAN-CREAM CHEESE SHORTBREAD COOKIES

Steps:

• Heat oven to 350ºF.
• Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
• Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.