Pecan Pie Cheesecake Bars

By srumbel

These pecan pie cheesecake bars are made with a thick and creamy cheesecake base and topped with a sweet pecan pie filling. These cheesecake squares are perfect for serving to guests or hoarding for yourself – they’re so good!
from bunsinmyoven.com

Ingredients

• For the crust:
• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• For the cheesecake:
• 16 ounces (2 packages) cream cheese, room temperature
• 1 cup sugar
• 1/4 cup sour cream
• 3 eggs
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• For the pecan pie topping:
• 1/4 cup butter
• 1/4 cup corn syrup
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 cup chopped pecans
• dash of salt

Preparation

Step 1

Preheat the oven to 325 degrees. Spray a 7x11 baking dish with non-stick cooking spray.
In a medium bowl, mix together the cookie crumbs and melted butter. Press into the bottom of the prepared baking dish and bake for 5 minutes.
Remove from the oven and set aside.
In the bowl of a stand mixer, beat together the cream cheese, sugar, sour cream, eggs, cinnamon, and vanilla until well combined. Pour batter into the prepared crust.
Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door. Let the cheesecake sit in the warm oven for 45 minutes. Remove to the counter to cool completely before chilling in the fridge.
To make the topping, add the ingredients to a small sauce pan set over medium-low heat. Stir the mixture until the butter melts and the pecans are coated. Bring to a boil, stirring occasionally, and cook for 3 minutes. Remove from the heat.
Immediately spoon the topping over the cheesecake. It will thicken up a bit as it cools, so it’s best to serve warm. You can add more maple syrup if it's too thick for your liking.
Cut into small bars and serve immediately.
To store for later, keep the topping and cheesecake separate. Warm the topping when ready to use and then spoon over already cut slices of cheesecake.