Pecan Pie Cheesecake Bars

A delicious blend of gooey caramel pecan pie and creamy cheesecake, perfect for your holiday gatherings! These decadent bars have a buttery graham cracker crust, smooth cheesecake filling, and a rich, caramel pecan topping.

Ingredients:

For the Crust:

• 13 graham crackers
• ¾ cup pecan halves
• 3 tablespoons light brown sugar
• ½ cup melted butter

For the Cheesecake:

• 24 oz full-fat cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt

For the Pecan Pie Topping:

• 1 ¾ cups pecan halves, chopped
• ¾ cup light brown sugar
• ¾ cup heavy cream
• ½ cup butter
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

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Instructions:

1. Preheat the oven to 350°F (175°C).
Spray a 9×13-inch baking dish with nonstick cooking spray.

2. Make the crust:

• In a food processor, pulse the graham crackers, pecans, and brown sugar until finely ground.
• Add melted butter and pulse until combined.
• Press the mixture into the bottom of the prepared baking dish to form a solid, even layer.
• Bake the crust for 10 minutes, then remove from the oven and set aside.

3. Make the cheesecake filling:

• Clean the food processor and add the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt.
• Process until smooth and creamy.
• Pour the cheesecake mixture over the pre-baked crust. Tap the pan gently on the counter to release any air bubbles.
• Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

4. Make the pecan pie topping:

• In a small saucepan, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt.
• Bring to a boil, stirring constantly, and simmer for 2-3 minutes.
• Remove from heat and pour the pecan mixture over the baked cheesecake.

5. Chill and serve:

• Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to set.
• Slice with a serrated knife for clean edges. For cleaner slices, wipe the knife with a wet paper towel between cuts.

6. Optional toppings:

• Top with extra chopped pecans and a drizzle of caramel sauce before serving.

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Nutrition (per bar):

• Calories: 391 kcal
• Carbohydrates: 26g
• Protein: 5g
• Fat: 31g
• Saturated Fat: 14g
• Cholesterol: 98mg
• Sodium: 330mg
• Potassium: 137mg
• Fiber: 1g
• Sugar: 20g
• Vitamin A: 835 IU
• Vitamin C: 1mg
• Calcium: 71mg
• Iron: 1mg