Pecan Pie Cheesecake Bars
We’ve got essential tips to make the perfect cheesecake and while most of them apply to this recipe, some of them aren’t necessary to follow when making cheesecake bars. The most important points here are to avoid using low fat substitutes, overmixing the filling and using cold ingredients.
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups chopped pecans
- 3 large eggs, room temperature
- 1 jar (12-1/4 ounces) caramel ice cream topping
Directions
- Preheat oven to 375°. Grease a Line a 11 x 7-in. baking dish with parchment paper.
- In a large bowl, combine graham crackers, sugar and melted butter. Press into bottom about 1 inch up the sides of a greased 11x7-in. baking dish. Bake until just browned 6-8. Set aside; cool to room temperature.
- In a small bowl, beat cream cheese, sugar and vanilla until smooth. Spread into crust; sprinkle with pecans.
- In a small bowl, whisk eggs and caramel topping until blended. Pour slowly over pecans.
- Bake until browned and bubbly, 35-40 minutes (loosely cover edges with foil if crust browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing.
