Actual conversation between Wes and I today about these cheesecake squares.
Me: Wes, what should I talk about in the blog? I’m writing about the cheesecake squares.
Wesley: Just say that they were effing delicious.
I don’t know about you, but I think that pretty much says it all.
If that isn’t enough reason for you to make these, maybe the fact that we took them to a party tonight and none of them made it home with us like we intended will push you over the top.
You will need…
For the Crust:
1 cup all-purpose flour
¼ cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted.
For the Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla or almond extract
Fresh raspberries and mint leaves for garnish
Start by preheating the oven to 350 degrees F.
In a small bowl, combine the flour, brown sugar, pecans and butter.
Press the dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
While the crust is baking, beat the cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer or in your stand mixer.
Add the eggs and the extract and beat well.
When the crust is done, pour the filling over the crust and bake for an additional 20 minutes.
Let the cheesecake cool completely and cut into squares.
Garnish with a raspberry and a mint leaf and devour.
Love and Beer Floats