Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups finely crushed graham crackers
  • 3 Tablespoons unsalted butter melted
  • 16 oz. cream cheese (at room temp)
  • 1/2 cup sugar
  • 1 tsp Vanilla Extract
  • 2 large eggs
  • 1/4 cup Light Corn Syrup
  • 1/2 cup brown sugar
  • 1/4 cup Unsalted Butter
  • 1/4 tsp Salt
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1 cup pecans roughly chopped

Instruction

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper then spray it with a non-stick cooking spray.
  • In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
  • Beat together the cream cheese, sugar and vanilla extract until well combined.
  • Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture a top the crust, spreading it into an even layer.
  • Add the corn syrup, brown sugar, butter, salt, vanilla extract and heavy cream to a saucepan and bring to a boil over medium heat stirring constantly.  Cook for 1 minute and then remove from the heat.  The stir in the chopped pecans.  Pour this mixture over the cheesecake layer and spread it into an even layer if possible.
  • Bake for 40-45 minutes until the cheesecake is set and the pecan layer is golden brown.
  • Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
  • Remove the cheesecake from the fridge, slice it into bars and serve.