Chocolate Chip Pecan Squares with Cheesecake Filling

I write this post from my screened in porch on a lovely southern fall day. Baby is napping and momma is landscape dreaming on Pinterest while I indulge in my new favorite treat! When my husband told me he needed a fall desert dish to take to a work party, I started dreaming. Lets me honest, it is not because I am dying to make something for his work but because I am 36 weeks pregnant and I know there is a good chance I can snag a few pieces to enjoy myself! And here I am doing just that! When I usually make up recipes, nine times out of ten they are a flop. This creation however is so heavenly, I must share. Think chocolate chip pecan pie mates with cheesecake…. you follow?

Here is how it goes…

I preheat my oven to 350 degrees. Next line a commercial half sheet pan with parchment. Trim the corners so the parchment paper easily fits down into the pan.

First, I mix together and bake the crust. 

3 Cups all purpose flower

1.5 Cups light brown sugar

1 Cup butter softened

1 Cup finely chopped pecans

Pour the pecans in a food processor and pulse until the pecans are chopped. Then I added the butter and brown sugar to the pecans and pulse until fully combined. Next add the flour. Mix until it makes a crumb mixture.

Poor the crumb mixture into your parchment lined baking dish. Press it in until it fully lines the bottom of the pan. Bake on 350 for 10 minutes. Remove and allow to cool.

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Second, make the cream cheese filling. 

4 8oz cream cheese packages

1 cup sugar

1 cup milk

3 teaspoons vanilla extract

I used the food processor as well for this step. First pulse the softened cream cheese until it is smooth. Then I added in the sugar and milk. Pulse.. Lastly, pour in the vanilla extract. Allow filling to mix for a few more seconds until fully incorporated.

Pour cream cheese mixture onto cooled crust. Spread evenly with a spatula. Bake at 350 for 15 minutes. Remove and allow to cool.

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Third, make the chocolate chip pecan pie layer. 

1/2 Cup of butter melted

1 Cup brown sugar

2/3 Cup light Corn Syrup

4 eggs

1 Teaspoon salt

2 Teaspoons vanilla 

1 Cup Chopped Pecans

1 Cup Chocolate chips

In a medium size mixing bowl combine melted butter, sugar, and corn syrup. Mix with a disk. In a separate bowl, wisk the eggs before adding them to the main mixture.  Add vanilla and salt. Next, sprinkle chocolate chips and pecans over the cheesecake mixture. Pour the pie filling over the chocolate chips and pecans. Bake on 350 for 25-30 minutes or until pie filling is set.

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Allow to cool and enjoy!

~Xoxo, Lindsey


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