Sweet Pecan Pie Cheesecake Bars

I love these! They are a great balance of tangy cream cheese along with the sweet, cruncy pecans and crust. Here is what you'll need to make a 9 x 13 pan:

Photo byCamila

Ingredients:

For The Crust:

• 1 1/2 cup graham cracker crumbs
• 1/2 cup butter, melted
• 4 tbsp granulated sugar

For The Cheesecake Filling:

• 1, 8 oz block of cream cheese, room temperature
• 3/4 cup sugar
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 2 tsp flour

For The Pecan Pie Layer:

• 1/2 cup butter
• 3/4 cup dark corn syrup
• 1/2 cup heavy cream
• 2/3 cup brown sugar
• 2 tsp vanilla extract
• 2 1/2 cups pecans, chopped

Crust:

Preheat the oven to 350°F and line a 9 x 13-inch pan with parchment paper, then lightly grease it. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is well incorporated, then press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.

Cheesecake Filling:

In a large bowl, beat together the softened cream cheese, sugar, sour cream, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition, and then mix in the flour.

Pour the cream cheese mixture over the graham cracker crust, spreading it evenly with a spoon. Bake for 30-35 minutes or until the center is set and firm.*

Caramel Pecan Topping:

While the cheesecake is baking, prepare the pecan pie topping. In a medium saucepan over medium-high heat, combine the butter, corn syrup, cream, brown sugar, and vanilla extract. Stir occasionally until the mixture is fully melted and well combined.

Add the pecans and bring the mixture to a boil, cooking for about 5 minutes while stirring, until it thickens slightly.

Once the cheesecake is out of the oven, pour the pecan mixture evenly over the top. Let the cheesecake cool at room temperature before placing it in the fridge for at least 4 hours (overnight is best) to set. Then slice and enjoy!!

*Note:

If you notice the slice is over-browning and still isn't cooked through, place a sheet of foil loosely over the top and continue cooking.

This cheesecake keeps well in the fridge in an airtight container for up to 5 days.