Pecan Pie Cheesecake Bars Recipe

PREP:

• Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 13×9 square baking pan with cooking spray and line with parchment paper, making sure it hangs over on all sides, so it’s easy to remove later, set aside.

CRUST:

• In a medium bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and cinnamon. Add the melted butter and stir to combine.
• Make sure all the crumbs are moistened. Press the crumbs into the bottom of a baking pan in an even layer and bake for 10 minutes.
• Remove from oven and allow for it to cool while you prepare the filling.

FILLING:

• Beat the cream cheese and the remaining 1 cup of sugar together for a minute until smooth.
• Then, add the eggs, one at a time, waiting a few seconds, and allowing the egg to incorporate before adding the next.
• Add the sour cream, then add the vanilla extract and continue to mix for a few additional seconds. It’s okay if the batter has a few small lumps.
• When mixed, pour the cheesecake mixture over the graham cracker base and bake for 40-42 minutes or until the cheesecake is set and not wet.
• Mine was just barely jiggly in the center, and that’s perfect.

PECAN PIE LAYER:

• Add the butter, corn syrup, and brown sugar to a medium saucepan over medium-high heat and bring to boil while you stir it continuously.
• When boiling, whisk in the heavy cream and allow for the caramel mixture to cook for 4 minutes on medium-high while you whisk continuously.
• Remove the pot from the heat and pour in the vanilla extract and stir in the pecans. Then, continuously stir the pecan pie mixture for 5 minutes.
• Pour the prepared pecan pie layer over the cheesecake and let cool completely to room temperature.
• Allow the bars to cool in the refrigerator for several hours (ideally overnight), so they are completely set.
• Remove by gently lifting the parchment and place on a clean flat surface. Cut them into bars and serve!