Pecan Pie Cheesecake Bars

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Karo light corn syrup

• Baking & Spices

  • 1 cup Brown sugar, light packed
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 cups Fisher pecan, Halves

• Snacks

  • 2 1/2 cup Graham cracker crumbs

• Dairy

  • 2 packages (8 oz each cream cheese
  • 3/4 cup Butter, unsalted
  • 1/2 cup Heavy cream

Found on shugarysweets.com

Ingredients

• 2 1/2 cup graham cracker crumbs (about 18 full size grahams)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 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

Directions

• 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. Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely. Once cooled, add the pecan pie layer. 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 slowly over cheesecake layer. Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!