Pecan Pie Cheesecake Bars
The delicious cheesecake layer breaks the sweetness of the pecan pie layer resulting in a perfectly balanced dessert.
Ingredients
Crust:
300 g ground digestives
80 g butter, melted
Cheesecake Layer:
500 g cream cheese
1/2 cup sugar
vanilla
2 eggs
Pecan Pie Layer:
1/4 cup corn syrup
1/2 cup brown sugar
1/4 cup butter
pinch of salt
1/4 cup whipping cream
vanilla
1 1/2 cups pecans
Method
Preheat the oven to 350°F/180°C. Line an 9-inch square baking pan with baking paper.
In a bowl, stir together the crushed graham crackers and melted butter. Press it firmly into the pan in an even layer.
Beat together the cream cheese, sugar and vanilla.
Add the eggs. Pour the cheesecake mixture a top the crust.
In a saucepan, add the corn syrup, brown sugar, butter, salt, and heavy cream and bring to a boil stirring constantly.
Cook for 1 minute and then remove from the heat.
Stir in the pecans and vanilla. Pour this mixture over the cheesecake layer.
Bake for 40-45 minutes.
Allow to cool completely before refrigerating the cheesecake for 3 hours.
Remove the cheesecake from the fridge, slice it into bars and serve.
Note: This cheesecake is not baked in a ban-marie. The pecans don’t have to be placed piece by piece they can be chopped and added to the mixture.
