Description
These Pecan Pie Cheesecake Bars combine creamy cheesecake with a rich pecan pie topping, all on a buttery graham cracker crust. Perfect for any occasion!
Ingredients
- Butter (1/2 cup, plus 12 tbsp for crust)
- Light Corn Syrup (1/2 cup)
- Brown Sugar (1 cup)
- Heavy Cream (1/2 cup)
- Vanilla (1 tsp, plus 1 tbsp)
- Pecans (2 cups)
- Cream Cheese (32 oz, softened)
- Sugar (1 cup and 1/2 cup for crust)
- Eggs (2) + Egg Yolks (2)
- Sour Cream (1/4 cup)
- Graham Crackers (2 packages)
- Flour (2 tsp)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
- In a food processor, combine graham cracker crumbs, flour, sugar, and melted butter. Pulse until crumbly.
- Press the crumb mixture into the prepared pan and bake for 10 minutes until golden.
- In a mixing bowl, beat cream cheese with sugar until smooth. Add eggs and yolks one at a time, then vanilla and sour cream, blending until smooth.
- Pour cheesecake filling over the crust and bake for about 40 minutes until edges are set but center jiggles slightly.
- For the pecan topping, cook butter, corn syrup, and brown sugar in a saucepan until boiling. Stir in heavy cream and thicken for about 4 minutes.
- Remove from heat, stir in vanilla and pecans, then pour over the baked cheesecake.
- Allow to cool completely in the pan before slicing.
Notes
For a gluten-free version, use gluten-free graham crackers.
Make ahead for best flavor; store in the refrigerator up to a week.
To serve, slice into bars and refrigerate until ready.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 21g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg