Ingredients
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Pecan Pie Topping:
1 cup brown sugar, packed
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
2 large eggs
1/2 tsp vanilla extract
1 1/2 cups pecans, chopped
Instructions
Directions:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes, until golden. Let cool.
Make the Cheesecake Layer: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs and vanilla extract, beating until fully combined. Pour over the cooled crust and spread evenly.
Prepare Pecan Pie Topping: In a separate bowl, whisk together brown sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth. Stir in chopped pecans.
Carefully pour the pecan mixture over the cheesecake layer, spreading evenly.
Bake for 35-40 minutes, until the topping is set and golden. Allow to cool completely, then refrigerate for at least 2 hours before slicing.
Notes
Prep Time: 20 minutes | Baking Time: 40 minutes | Total Time: 1 hour, 15 minutes
Kcal: 320 kcal | Servings: 12 bars
Tips:
Use an overhanging parchment to easily lift bars from the pan for clean cutting.
Toast the pecans briefly for extra flavor and a crunchy texture.