HOW TO MAKE PECAN CHEESECAKE SQUARES
These Pecan Pie Cheesecake Bars have wonderful layers of flavor and texture. You just need one delicious mouthful to be head over heels in love! Everyone gets excited about this holiday dessert, and it's easy to see why: from the graham cracker crust to the luscious cheesecake filling and the pecan pie topping, this dish has it all!
Even though I knew that combining the sticky sweetness of Pecan Pie with the smooth and creamy texture of Cheesecake Bars would result in a delectable dessert, I was still surprised by how perfectly these bars came out.
If you are hosting a Thanksgiving meal with a large number of guests, you will enjoy the simplicity of serving cheesecake bars over a classic pecan pie in its rectangular form. You may slice them in advance so that everyone will have an easy time picking one out from the dessert buffet. It is not necessary to spend time slicing the pie and handing individual pieces to each person one by one. I like the fact that they provide all of the traditional deliciousness of a piece of pecan pie while also surprising the palate with an unexpected foundation of creamy cheesecake. If you are looking for a Thanksgiving dessert that is a bit different from the norm this year, this is the one you should prepare.
YOU’LL NEED:
THE CRUST INGREDIENTS:
2 ½ Cups.Of graham cracker crumbs.
¼ Cup.Of granulated sugar.
½ Cup.Of unsalted butter - melted.
THE CHEESECAKE LAYER INGREDIENTS:
2 Pkgs.Of cream cheese - softened.
¾ Cup.Of granulated sugar.
2 large eggs.
1 Tsp.Of vanilla extract.
THE PECAN PIE LAYER INGREDIENTS:
1 Cup.Of light brown sugar.
½ Cup.Of light corn syrup.
½ Cup.Of heavy whipping cream.
¼ Cup.Of unsalted butter.
½ Tsp.Of kosher salt.
1 Tsp.Of vanilla extract.
2 Cups.Of chopped pecans.
DIRECTIONS:
Step 1
Prepare a baking dish that is 13 by 9 inches with parchment paper. Put aside.
Step 2
Crush graham crackers and sugar in a food processor until they resemble fine crumbs. Mix in the melted butter using a food processor. Use the palm of your hand to firmly press the mixture into the bottom of the baking dish (or the bottom of a cup). Put aside.
Step 3
To make the filling for the cheesecake, use the whisk attachment of an electric mixer to whip together cream cheese, sugar, eggs, and vanilla extract. Mix until light and airy and completely smooth (about 3-5 minutes). Pour on top of the graham cracker crust. Put aside.
Step 4
In a small saucepan set over medium heat, bring the brown sugar, corn syrup, cream, and butter along with the pinch of salt to a boil for the pecan pie layer. Bring the liquid to a boil.
Step 5
Boil the water while stirring it frequently for a full minute. Take the pan off the heat and stir in the vanilla extract along with the chopped pecans. After it has cooled a little, carefully pour it over the cheesecake layer using a spoon to prevent it from sinking to the bottom.
Step 6
Bake bars at 350 degrees for thirty-five minutes. Take it out of the oven, and let it cool down completely.
Step 7
Refrigerate for at least four hours, or overnight, if possible, and cover with plastic wrap before doing so. Slice and enjoy!
