These Zesty Lemon Pecan Cheesecake Squares are a delightful twist on the classic dessert, offering a perfect balance of creamy, tangy, and nutty flavors.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the graham cracker crumbs, chopped pecans, granulated sugar, and melted butter until well mixed.
Mix thoroughly to ensure the butter coats all the crumbs for a cohesive crust.
Reserve about 1/3 cup of the crumb mixture for topping.
Set aside the reserved mixture in a small bowl for easy access later.
Press the remaining crumb mixture into the bottom of a 13x9-inch baking pan to form an even layer.
Use the back of a spoon or a flat-bottomed glass to press the crust firmly.
Bake the crust in the preheated oven for 6 minutes, then let it cool.
Cooling the crust prevents it from mixing with the filling.
In a mixing bowl, beat the softened cream cheese until fluffy using an electric mixer.
Softened cream cheese ensures a smoother filling.
Gradually add the powdered sugar to the cream cheese, beating until smooth.
Add the sugar in small increments to avoid clumps.
Beat in the eggs one at a time until just combined.
Avoid overmixing to prevent air bubbles in the filling.
Mix in the fresh lemon juice and vanilla extract until smooth.
Fresh lemon juice provides the best flavor.
Pour the filling over the cooled crust, spreading it evenly.
Use a spatula to smooth the top for an even layer.
Sprinkle the reserved crumb mixture evenly over the top of the filling.
Distribute the topping evenly for a consistent texture.
Bake in the preheated oven for about 30 minutes, or until the center is set.
Check doneness by gently shaking the pan; the center should jiggle slightly.
Allow the cheesecake to cool for an hour, then cut into squares.
Use a sharp knife for clean cuts, wiping it between slices.
Store the squares in the refrigerator until ready to serve.
Refrigeration enhances the flavor and texture of the cheesecake.
Continue in our app for the best experience
