Good Morning! So did you get a chance to check out
Aniko's recipe and tablescape? Doesn't her table look amazing and that green bean salad is on my
list to try. Yum!
Today is my turn to share in our week long Thanksgiving Tastes and Tablescapes series. I always need an inspiration piece to get me started and for this project it was this plaid throw. I loved the colors, so I tried to pull those out to use in my table this year.
I really wanted to keep the table décor easy, so I used a simple place setting with some greenery that I clipped from our landscaping. Because I was using nontraditional Thanksgiving colors, I felt I needed some element to make the table fit the occasion. So I wrote the word "gather" with chalk on my cutting board and placed it in the center of the table to signify my favorite part of Thanksgiving which is the gathering with family and friends.
For my place setting I used these natural color placemats under my favorite white plates and added the blue ruffle napkins to incorporate more of the blue from the throw. I finished it off with the chalkboard name tags which are attached to a piece of greenery. I left the buffet cleared off, except for a few white pumpkins, as it would be the spot for dishes and/or serving pieces.
When I started this table I wasn't sure what direction I was heading, but I love the finished product!
And now it's time for my recipe...Pecan Cheesecake bars. How does a layer of yummy shortbread on the bottom, topped with tangy cheesecake in the middle, and then finished off with a delicious pecan pie layer? Three layers of pure goodness! Keep on reading for a full recipe...
Pecan Cheesecake Bars
Ingredients
1 1/2 cups flour
1 1/2 cups firmly packed light brown sugar, divided
1/2 cup butter, softened
2 cups finely chopped pecans, divided
2 (8 ounces) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, divided
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs
1/4 teaspoon salt
Method
Preheat over to 350.
For the shortbread bottom layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Mix in softened butter until it resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into the bottom of a greased 9x13 baking pan. Bake for 10 minutes, remove from oven, and cool slightly for about 10 minutes.
For the cheesecake middle layer: Place softened cream cheese in bowl and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla and beat until combined. Pour cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes, remove from oven and cool slightly for about 10 minutes.
For the pecan pie top layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt and remaining 1/2 teaspoon vanilla. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes or until center is set and pecan pie layer is a rich brown color.
*Tip -- Before cutting and serving let cool completely. And it's even better if you refrigerate before serving as the cheesecake will be much easier to serve!
* recipe adapted from Positively Splendid
These will no doubt be a perfect addition to your Thanksgiving meal! So that completes my tastes and tablescape sharing. I hope you found some inspiration. Tomorrow, be sure to stop by and check out my friend
Kris @ Driven By Décor 's table and recipe. She is super talented and is always coming up with some amazing ideas!
And here's the line-up for the week:
Me | Tuesday
Have a beautiful day!
