Pecan Pie Cheesecake Bars
Nov 20, 2020 22:58:13 GMT -5
Post by maybetoday on Nov 20, 2020 22:58:13 GMT -5
Pecan Pie Cheesecake Bars
Yield: 24 Large Bars
Prep Time
30 minutes
Cook Time
35 minutes
Additional Time
4 hours
Total Time
5 hours 5 minutes
Ingredients
For the crust:
2 1/2 cup graham cracker crumbs (about 18 full size grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake layer:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the pecan pie layer:
1 cup light brown sugar, packed
1/2 cup KARO light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups Fisher Pecan Halves, chopped
Instructions
Line a 13x9 baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
For the pecan pie layer, heat brown sugar, KARO corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.
Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!
Notes
Graham Cracker Crumbs- you can either buy the graham cracker crumbs ready made OR make your own by placing the graham crackers in a ziploc bag and crushing them with a rolling pin.
Why are my bars sticking to the pan? Make sure to line your baking dish with parchment paper before putting the graham cracker crust in the pan. You can also spray the parchment paper with baking spray to help prevent the crust from sticking.
Freezer friendly- They'll hold up beautifully in the freezer stored in freezer bags. Defrost at room temperature or in the fridge overnight.
link
Yield: 24 Large Bars
Prep Time
30 minutes
Cook Time
35 minutes
Additional Time
4 hours
Total Time
5 hours 5 minutes
Ingredients
For the crust:
2 1/2 cup graham cracker crumbs (about 18 full size grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake layer:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the pecan pie layer:
1 cup light brown sugar, packed
1/2 cup KARO light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups Fisher Pecan Halves, chopped
Instructions
Line a 13x9 baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
For the pecan pie layer, heat brown sugar, KARO corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.
Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!
Notes
Graham Cracker Crumbs- you can either buy the graham cracker crumbs ready made OR make your own by placing the graham crackers in a ziploc bag and crushing them with a rolling pin.
Why are my bars sticking to the pan? Make sure to line your baking dish with parchment paper before putting the graham cracker crust in the pan. You can also spray the parchment paper with baking spray to help prevent the crust from sticking.
Freezer friendly- They'll hold up beautifully in the freezer stored in freezer bags. Defrost at room temperature or in the fridge overnight.
link
