Pecan pie cheesecake squares

Pecan pie cheesecake squares

Ingredients

FOR THE CRUST:

2 1/2 cup graham cracker crumbs (about 18 full size
grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

FOR THE CHEESECAKE LAYER:

2 packages (8 oz each) cream cheese, soened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract

FOR THE PECAN PIE LAYER:

1 cup light brown sugar, packed
1/2 cup KARO light corn syrup
KARO LIGHT CORN SYRUP
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups Fisher Pecan Halves, chopped

Instructions

Line a 13x9 baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter
and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your
hand (or bottom of a cup). Set aside.
For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk

attachment of an electric mixer. Beat until fluy and smooth (about 3-5 minutes). Pour over