☕Pecan Pie Cheesecake Bars😋

Ingredients:

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For The Crust:

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Cheesecake Layer:

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Pecan Pie Filling:

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Instructions:

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For The Crust:

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1Lightly coat a 9×13 inch deep pan with baking spray and set aside.

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2Combine crust ingredients well.

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3Press the mixture into the prepared pan. Freeze for at least 20 minutes.

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Cheesecake Layer:

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1In the bowl of a stand mixer, beat cream cheese, flour, and sugar until light and fluffy.

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2Add the eggs one at a time. Add the vanilla, cream and sour cream; beat until fully combined. Stop to scrape the sides and bottom of the bowl.

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3Remove pan from the freezer and pour the cheesecake batter mixture onto the crust. Level the top with a spatula.

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4Transfer to the freezer for about one hour, until the cheesecake layer is hard enough to pour the pecan pie filling on top of it.

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Pecan Pie Filling:

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1Place a sauce-pan over low medium heat, add the brown sugar, cornstarch and salt. Mix for about 2-3 minutes.

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2Whisk in the egg yolks, dark corn syrup and cream, until smooth. Stir and bring to a simmer.

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3Reduce heat to low and cook until the mixture thickens, about 5-10 minutes. Stir occasionally.

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4Remove from heat and stir in vanilla extract and cold diced butter until fully melted.

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5Fold in pecans and let the mixture cool to room temperature.

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6Once the cheesecake layer has settled, remove from the freezer and top with the pecan pie filling.

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7Level the top with a spatula.

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Bake:

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1Preheat oven to 325˚F.

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2Bake for 50-60 minutes, the top should be bubbly and golden brown.

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3Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

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4Transfer cheesecake to a wire rack to cool completely, after which refrigerate for at least six hours or better overnight.

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5Slice into bars and serve.

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