A rich, creamy cheesecake layered over a buttery shortbread crust and topped with a gooey pecan caramel glaze—perfect for parties, potlucks, or holiday desserts!
Ingredients
Shortbread Crust:
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1 ½ cups all-purpose flour
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½ cup powdered sugar
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¾ cup unsalted butter, cold & cubed
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¼ tsp salt
Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream (or Greek yogurt)
Pecan Caramel Topping:
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1 cup chopped pecans
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½ cup brown sugar
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⅓ cup heavy cream
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3 tbsp unsalted butter
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½ tsp vanilla extract
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Pinch of salt
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line an 8×8 or 9×9-inch baking pan with parchment paper (for easy removal).
2. Make the Shortbread Crust
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In a food processor, pulse flour, powdered sugar, and salt.
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Add cold butter cubes and pulse until crumbly.
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Press firmly into the pan and bake for 15–18 mins until lightly golden. Let cool slightly.
3. Prepare the Cheesecake Layer
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in vanilla and sour cream.
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Pour over the crust and bake for 25–30 mins until set (edges firm, center slightly jiggly).
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Cool completely, then refrigerate 2+ hours (or overnight).
4. Make the Pecan Caramel Topping
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In a saucepan, melt butter, brown sugar, and cream over medium heat. Simmer 3–4 mins until thickened.
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Remove from heat, stir in vanilla, salt, and pecans.
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Pour over chilled cheesecake and spread evenly.
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Chill 1 hour to set.
5. Slice & Serve
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Lift out using parchment paper and cut into squares.
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Drizzle with extra caramel if desired!
Tips for Success
🔹 Room-temperature cream cheese prevents lumps.
🔹 Don’t overbake the cheesecake—it firms up while chilling.
🔹 Toast pecans first for extra flavor (350°F for 5–7 mins).
🔹 Substitute the caramel with store-bought sauce for a shortcut.
These squares are buttery, creamy, and nutty—like pecan pie met cheesecake!