Pecan Cheesecake Bars

Preheat your oven to 350°F then grease and line an 8×8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.

Graham cracker crust In a large bowl, combine 1 ½ cups graham cracker crumbs,¼ cup granulated sugar,½ cup butter,¼ teaspoon salt. Mix until all the crumbs are evenly coated. Press the mixture evenly into the bottom of the prepared pan to create the graham cracker crust. Use the back of a spoon or a flat-bottomed glass to create a smooth and compact crust. Bake for 10 minutes then allow it to cool down.

Cheesecake Filling In a large bowl, cream the softened 16 oz cream cheese,½ cup granulated sugar,2 tablespoons brown sugar,1 tablespoon all-purpose flour until smooth and creamy. Beat in 2 lg eggs, one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract. Pour the cheesecake filling over the graham cracker crust, spreading it out evenly. Bake in the preheated oven for 30-35 minutes or until the cheesecake has puffed up and has a slight jiggle in the center. Allow the cheesecake to sit for 10-15 minutes before topping it with the pecan pie filling.

Pecan Topping In a medium saucepan over medium heat, combine 1 cup chopped pecans,¼ cup light corn syrup,⅓ cup light brown sugar,⅓ cup heavy cream,¼ teaspoon cinnamon,4 tablespoons unsalted butter,¼ teaspoon salt. Bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for about 4-5 minutes, or until the mixture thickens slightly. Remove the saucepan from heat and stir in 1 tsp vanilla extract.

Add the Pecan Topping Carefully pour the pecan topping over the cheesecake layer, spreading it evenly. Allow the pecan cheesecake bars to cool in the pan at room temperature fully, then refrigerate for at least 6 hours or until fully chilled. preferred overnight. Once chilled, use the parchment paper overhangs to lift the bars out of the pan. Slice into squares and serve.