Everyone loves cheesecake and pecan pie is a quintessential dessert as well. So why not out the two together? But a pie and a cheesecake- how would those two things ever combine? The answer- Pecan Pie Cheesecake Bars! This easy to follow recipe will give you the best of the dessert world all baked on top of an easy to eat graham cracker crust. Grab a bar to eat in the car or serve it plated and drizzled in caramel sauce. Whatever you do, you must try this recipe- you deserve it!

Ingredients:

For the Crust

2cups graham cracker crumbs

1/4cup granulated sugar

1/2cup unsalted butter melted

For the Cheesecake

16oz cream cheese at room temperature, 2 pkg 8 oz each

3/4cup granulated sugar

2large eggs

1tsp vanilla extract

pinch of salt

For the Pecan Pie Layer

1cup light brown sugar packed

1/2cup light corn syrup

1/2cup heavy cream

1/4cup butter unsalted

1/2tsp salt

1tsp vanilla extract

2cups pecans chopped

 

Instructions:

Preheat your oven to 350 F degrees. Line a 9×9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.

For the Crust

In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it’s pressed evenly. Set aside.

For the Cheesecake

Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.

For the Pecan Pie Layer

Add the brown sugar, corn syrup, heavy cream, butter, and salt to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.

Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.

Cut the cheesecake into slices before serving.

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Quick tip: Let the bars cool completely before you cut them for cleaner, neater bars.

Recipe and image courtesy of Jo Cooks.