Pecan Cheese Squares Recipe


Main Ingredient


 Pecans1⁄2 Cup (8 tbs), finely chopped
 Butter/Margarine6 Tablespoon
 Sugar1 Tablespoon
 Vanilla wafers1 Cup (16 tbs), finley crushed
 Salt To Taste
 Cream cheese8 Ounce, softened (2 Package)
 Vanilla extract1 Teaspoon
 Heavy cream/Whipping cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3543 Calories from Fat 2534

% Daily Value*

Total Fat 286 g439.6%

Saturated Fat 144.9 g724.7%

Trans Fat 6.7 g

Cholesterol 1030.3 mg

Sodium 1716 mg71.5%

Total Carbohydrates 215 g71.5%

Dietary Fiber 16.8 g67.2%

Sugars 65.3 g

Protein 44 g88.7%

Vitamin A 148.4% Vitamin C 108.2%

Calcium 69.1% Iron 26.9%

*Based on a 2000 Calorie diet


1. In small bowl, place pecans. Cook at high (100% power) 3 1/2 minutes, stirring after 1 1/2 minutes and 30 seconds thereafter, until pecans are lightly toasted; set aside.
2. In 8" by 8" baking dish, place butter or margarine and 2 tablespoons sugar. Cover with waxed paper. Cook at high 1 1/2 minutes or until butter or margarine melts. Stir in vanilla-wafer crumbs, 1/8 teaspoon salt, and toasted pecans until crumbs are evenly moistened. Press crumb mixture onto bottom.
3. Place baking dish on inverted saucer in microwave oven. Cook, uncovered, at medium (50% power) 6 minutes, rotating dish a quarter turn every 2 minutes. Cool completely on rack.
4. In small bowl, with mixer at medium speed, beat cream cheese, 1/2 cup sugar, and 1/8 tea spoon salt until smooth. Then beat in eggs until mixture is light and fluffy, about 3 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in vanilla extract.
5. Spoon cream-cheese mixture into 2-quart bowl. Cook, uncovered, at medium 8 to 10 minutes, stirring mixture briskly every 2 minutes, until mixture thickens slightly. Spoon mixture onto cooled crust; refrigerate 3 hours or until mixture is set.