Pecan Pie Cheesecake Bars
Buttery graham cracker crust, creamy cheesecake filling, topped with a caramel-y and nutty pecan pie filling. Truly delicious!
Ingredients
Graham Cracker Crust:
- 1 13.5 oz box of graham crackers
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1 cup unsalted butter (2 sticks), melted
- pinch of salt
Cheesecake filling:
- 4 packages of cream cheese, softened
- 1 cup sugar
- 2 whole eggs, room temp
- 2 yolks, room temp
- 1 1/2 tbsp vanilla
- 1/4 cup sour cream
Pecan pie topping:
- 1/2 cup unsalted butter, cubed
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1 cup light brown sugar, packed
- 1 1/2 tsp vanilla
- 2 cups lightly chopped pecans, some whole pieces okay
- pinch of salt
Instructions
Graham cracker crust:
- Preheat oven 350° and spray a 13x9" pan with nonstick spray. Line with parchment paper, leaving an overhang so it's easy to remove later.
- Put all ingredients for crust into a food processor and pulse until crumb like. Press into the prepared pan and bake for 10 minutes. Remove from oven and let cool slightly while you make the cheesecake filling.
Cheesecake filling:
- Beat cream cheese and the 1 cup of sugar together until smooth. Then add the eggs and yolks one at a time, allowing each to incorporate. Add sour cream and vanilla and mix to incorporate. When mixed (a few lumps okay) pour over slightly cooled crust and bake for 40 minutes or until the cheesecake is set. A tiny jiggle is okay.
Pecan pie topping:
- Add the butter, corn syrup, brown sugar and salt to a medium saucepan over medium-high heat. Bring to a boil while you whisk continuously. When boiling, whisk in heavy cream and allow for the caramel to cook for about 4 minutes. Remove from heat, stir in vanilla and pecans. Stir continuously for about 4 minutes. Pour over the cheesecake and let cool completely at room temperature. Then move to the fridge and let cool for a few hours or overnight. Remove from pan by lifting the parchment overhang out of the pan and cut into squares. Enjoy!