Pecan Pie Cheesecake Bars (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
¾ cup granulated sugar.
03 -
½ cup unsalted butter, melted.
04 -
16 ounces cream cheese, room temperature.
05 -
¼ cup sugar.
06 -
2 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1/8 teaspoon salt.
09 -
1 cup light brown sugar.
10 -
½ cup light corn syrup.
11 -
½ cup heavy cream.
12 -
¼ cup unsalted butter.
13 -
½ teaspoon salt.
14 -
1 teaspoon vanilla extract.
15 -
2 cups pecans, chopped.
Instructions:
01 -
Heat oven to 350°F. Spray a 9x9 inch baking dish with cooking oil and line with parchment paper.
02 -
Mix graham cracker crumbs and ¾ cup sugar in a food processor. Add ½ cup melted butter and blend. Press mixture into the dish bottom and bake for 10 minutes.
03 -
In a mixer, combine cream cheese, ¼ cup sugar, eggs, 1 teaspoon vanilla, and 1/8 teaspoon salt. Beat for about 5 minutes until smooth. Pour over the crust and bake 20-30 minutes until slightly set.
04 -
In a saucepan, mix brown sugar, corn syrup, heavy cream, ¼ cup butter, ½ teaspoon salt, and 1 teaspoon vanilla. Bring to a boil, stirring constantly for 1 minute. Remove from heat and stir in pecans.
05 -
Spread pecan mixture over the cheesecake layer. Bake for 40 minutes or until pecan topping is golden. Cool completely, then refrigerate for at least 4 hours or overnight.
06 -
Cut into bars before serving.
Notes:
01 -
Use parchment paper to prevent sticking.
02 -
Ensure cream cheese is at room temperature.
03 -
Stir pecan mixture constantly to avoid burning.
04 -
Cool completely and refrigerate for at least 4 hours before cutting.
05 -
Can substitute corn syrup with ½ cup sugar dissolved in 2 tbsp water.
06 -
Bars keep in the fridge up to 5 days or freeze for up to 3 months.