} Remove from oven and allow to cool in pan for 30 minutes. Send your visitors on their way with a slice of ooey gooey love. Pumpkin Cheesecake Filling 1 8-oz package cream cheese 1/4 cup granulated sugar 4 large eggs 1/2 tsp vanilla 1 15-oz can pureed pumpkin or 2 cups cooked pumpkin Prick a few times with a fork. In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy. In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy. Raise the oven temperature to 350 degrees, and bake again for 25-30 minutes or until top is golden and crispy. Turn heat up to medium and cook for 2-3 minutes (or until the sugar has dissolved and it begins to simmer). Once mixture has cooled, add eggs and pecans. Don’t take it out before the filling has set. var s=document.createElement("script");s.defer="defer";s.onload=function(){}; STORAGE: You don’t have to refrigerate pecan pie bars, but if you do it makes the cutting process a lot easier because the filling is more firm. To make it freezer safe, wrap the pan or individual pieces in plastic wrap and then a layer of foil and then place the bars in a freezer safe ziploc bag. Bake for 20-22 minutes (be careful not to over-bake or the sides will get burned). If you leave them at room temperature the filling will be soft and squishy when you slice your bars. You don’t have to refrigerate pecan pie bars, but if you do it makes the cutting process a lot easier because the filling is more firm. Pour the filling over the crust and bake until the topping is golden brown and set about 25-35 minutes. If it is similar to movement of jello when it’s set then it’s ready! Preheat oven to 350F. They will also last longer in the fridge in an airtight container than they will at room temperature. document.head.appendChild(s); postLoadMC() Welcome to my happy place! Remove, cut and serve. Makes: 1 8-inch cake. Pour the pecan mixture over hot shortbread crust and spread evenly in the pan. https://www.keyingredient.com/recipes/1656945037/pecan-cheesecake-squares FREEZING: You can freeze the entire pan or individual pieces. Add eggs and vanilla, stir in completely. The instant I took that first bite I was hooked. Transfer to the freezer to chill for an additional 20 minutes. If your first attempt yields a runny bar try adding another egg to the batter; this will help stabilize the filling. Keep the pecan bars airtight in the freezer for up to 2 months. Remove from oven and allow to cool in pan for 30 minutes. 8 %, tablespoons whipping cream (unwhipped). The Best Pecan Pie Bars - this easy recipe includes a simple shortbread bottom and a one bowl mix and pour topping. Turn off the oven, crack the oven door, and allow the cheesecake to sit for 15 more minutes. Make sure to jiggle the pan when you check it in the oven. We Southerners love our Pecan Pie , which is always on the table at Thanksgiving and quite often throughout the year. When shortbread layer is done, remove from the oven and pour over your pecan mixture. If you leave them at room temperature the filling will be soft and squishy when you slice your bars. Preheat oven to 350 degrees. Pour the mixture into the hot crust. Content may not be duplicated or republished without permission (please email me). These yummy Pecan Bars are so gooey and addicting, you’ll likely find yourself making this delicious dessert all year round. This Honey Pecan Cheesecake with Pecan Shortbread Crust is to-die-for!. 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