PIES AND TACOS
These Pecan Pie Cheesecake Bars are such a scrumptious dessert!
For the crust, add graham cracker crumbs to a food processor. Then, add chopped pecans and the brown sugar. Process until the mixture is finely ground. Add the melted butter and mix. Pour on the bottom of the prepared pan. Bake the crust for 10 minutes.
To make the cheesecake layer, beat the cream cheese for 3 minutes on a stand mixer, or in a bowl using a hand mixer. Add the sugar and beat until smooth. Scrape the bowl. Add the sour cream and beat.
Next, add the eggs one at a time, mixing one egg fully before adding the next one. Don’t over mix once the eggs have been added. Add the vanilla, and salt, and mix to combine. The batter should be smooth.
While the cheesecake is baking, make the Pecan Pie Filling. Place the butter, brown sugar, and corn syrup in a medium saucepan. Cook the syrup for about 5 minutes. Add the heavy cream, vanilla, and salt. Mix to combine and cook for another minute.
Add the chopped pecans and mix to coat. Remove it from the heat, let the pecan topping sit for 5 minutes. Pour the pecan pie layer on top of the chilled cheesecake.
Let it chill in the fridge for at least 3 hours before serving. Remove from the fridge and cut into slices to serve. You can serve the slices with a bit of whipped cream on top if desired.
A buttery Pecan Graham Crust, with a creamy and rich cheesecake, and a delicious Pecan Pie Topping.