Pecan Pie Cheesecake Bars (Print Version)
# Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
16 ounces cream cheese, room temperature.
05 -
3/4 cup granulated sugar.
06 -
2 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1/8 teaspoon salt.
09 -
1 cup light brown sugar, packed.
10 -
1/2 cup heavy cream.
11 -
1/2 cup light corn syrup (or dark).
12 -
1/4 cup unsalted butter.
13 -
2 cups chopped pecans.
14 -
1/2 teaspoon salt.
15 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Heat oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper, lightly spray with cooking spray.
02 -
Mix graham cracker crumbs and 1/4 cup sugar in food processor. Add melted butter, pulse to mix. Press into baking dish, bake 10 minutes.
03 -
While crust bakes, mix cream cheese, 3/4 cup sugar, eggs, vanilla, and salt for about 5 minutes until smooth. Pour over baked crust, bake 20-30 minutes until just set with slight jiggle.
04 -
In a small pot, mix brown sugar, corn syrup, heavy cream, 1/4 cup butter, salt, and vanilla. Boil over medium heat, stirring constantly. Cook 1 more minute, then add pecans.
05 -
Pour pecan mix over cheesecake layer, spread evenly. Bake 40 minutes until golden and bubbly.
06 -
Cool on wire rack, then chill in fridge at least 4 hours or overnight.
07 -
Lift bars out with parchment, cut into squares. Serve chilled or room temp.
# Notes:
01 -
These bars combine the rich flavors of pecan pie with creamy cheesecake. They're perfect for holiday gatherings or as a special treat. The bars can be stored in the fridge for up to 5 days.