Pecan Cheesecake Bars

Ingredients

For the crust:

• 2 ½ cups graham crackers
• 1. cheesecake layer:

• 2 packages (8 ounce each) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the pecan pie layer:

• 1 cup light brown sugar, packed
• ½ cup light corn syrup
• ½ cup heavy whipping cream
• ¼ cup unsalted butter
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups chopped pecans     

Instructions

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.

For the pecan pie layer, heat brown sugar, 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. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.

Bake bars in a 350 degree oven for 35 minutes. 

Remove from oven and cool completely.

Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!