Description
Indulge in the decadent combination of pecan pie and cheesecake with these rich and creamy bars. A graham cracker crust supports a velvety cheesecake layer, topped with a sweet and nutty pecan topping.
Ingredients
Graham Cracker 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 teaspoon vanilla extract
- 1/2 cup sour cream
Pecan Topping:
- 1/2 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Graham Cracker Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a lined pan and bake for 10 minutes.
- Cheesecake Layer: Beat cream cheese and sugar, add eggs, vanilla, and sour cream. Pour over crust and bake for 35–40 minutes. Cool and chill.
- Pecan Topping: Cook brown sugar, corn syrup, butter, and vanilla until bubbly. Stir in pecans, cool slightly, then pour over chilled cheesecake. Refrigerate before slicing.
Notes
- Make ahead for easy entertaining—these bars slice cleanly and taste even better the next day.
- You can substitute maple syrup for the corn syrup if desired for a deeper flavor.
