Pecan Pie Cheesecake Bars

The recipe Pecan Pie Cheesecake Bars can be made in roughly 30 minutes. This recipe serves 16. For $1.14 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 471 calories, 5g of protein, and 32g of fat. This recipe from Jo Cooks has 79 fans. It works well as a Southern dessert. It will be a hit at your Thanksgiving event. It is a good option if you're following a lacto ovo vegetarian diet. If you have salt, cream cheese, vanillan extract, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. If you like this recipe, you might also like recipes such as Pecan Pie Cheesecake Bars, Pecan Pie Cheesecake with Pecan Caramel Sauce, and Caramel-Pecan Cheesecake Bars.

Servings: 16

Preparation duration: 30 minutes

 

Ingredients:

2 cups graham cracker crumbs

1/4 cup sugar granulated

1/2 cup butter unsalted, melted

16 oz cream cheese at room temperature (2 pkg, 8 oz each)

3/4 cup sugar granulated

2 large eggs

1 tsp vanilla extract

1/8 tsp salt

1 cup light brown sugar packed

1/2 cup light corn syrup

1/2 cup heavy cream

1/4 cup butter unsalted

1/2 tsp salt

2 cups pecans chopped

Equipment:

baking paper

baking pan

oven

food processor

blender

bowl

whisk

spatula

sauce pan

aluminum foil

plastic wrap

frying pan

Cooking instruction summary:

Instructions Preheat your oven to 350 F degrees. Line a 9x9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside. For the Crust In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it's pressed evenly. Set aside. For the Cheesecake Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside. For the Pecan Pie Layer Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary. Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight. Cut the cheesecake into slices before serving.

 

Step by step:


1. Preheat your oven to 350 F degrees. Line a 9x9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.

2. For the Crust

3. In a food processor, pulse the graham crackers with the sugar until fine crumbs form.

4. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it's pressed evenly. Set aside.

5. For the Cheesecake

6. Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer.

7. Mix on medium using the whisk attachment until smooth, should take about 5 minutes.

8. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.

9. For the Pecan Pie Layer

10. Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans.

11. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.

12. Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.

13. Cut the cheesecake into slices before serving.


Nutrition Information:

Quickview
469k Calories
4g Protein
31g Total Fat
45g Carbs
1% Health Score
Limit These
Calories
469k
23%

Fat
31g
49%

  Saturated Fat
13g
86%

Carbohydrates
45g
15%

  Sugar
37g
42%

Cholesterol
87mg
29%

Sodium
274mg
12%

Get Enough Of These
Protein
4g
9%

Manganese
0.57mg
29%

Vitamin A
796IU
16%

Phosphorus
105mg
11%

Copper
0.17mg
9%

Vitamin B1
0.12mg
8%

Zinc
1mg
7%

Vitamin B2
0.12mg
7%

Calcium
68mg
7%

Magnesium
26mg
7%

Fiber
1g
6%

Iron
1mg
6%

Selenium
3µg
5%

Vitamin E
0.65mg
4%

Vitamin B5
0.41mg
4%

Potassium
144mg
4%

Folate
14µg
4%

Vitamin D
0.51µg
3%

Vitamin B6
0.07mg
3%

Vitamin B3
0.61mg
3%

Vitamin B12
0.16µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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