Superb Pecan Pie Cheesecake Bars

We have another yummy dessert for you this week. This time it includes pecans, so if you have a nut allergy you will want to skip this dessert or make it without the Pecan Pie Layer and just use a  fruit pie layer instead. Enjoy!

Superb Pecan Pie Cheesecake Bars

Crust:

2 1/2 cup graham cracker crumbs (about 18 full size grahams)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Cheesecake Layer:

2 packages (8 oz each) cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

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 pecan halves, chopped

Instructions:

Line a 13×9 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. Pour over cheesecake layer.

Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely. Once cooled, cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy