Ingredients
Equipment
Method
- Heat oven to 350°F (175°C) and line a rectangular baking pan with parchment paper.
- Mix the crushed graham crackers, toasted pecans, 3 tablespoons brown sugar, and 1/2 cup melted butter in a bowl until the mixture is evenly moist, then press it firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream, flour, salt, and vanilla extract. Mix just until everything is fully blended.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Spread the cheesecake batter evenly over the cooled crust.
- In a separate bowl, whisk together the corn syrup, 1/3 cup brown sugar, 3 tablespoons melted butter, and 1 teaspoon vanilla extract for the topping.
- Stir the roughly chopped pecans into the syrup mixture, then gently spoon the topping over the cheesecake batter, spreading it evenly.
- Bake the assembled bars for 45 to 50 minutes, or until the edges look set but the center still has a slight wobble.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars.
Nutrition
Notes
These cheesecake bars are perfect for making ahead, as they need several hours to chill and slice cleanly. Store them covered in the refrigerator for up to five days, or freeze individual bars for up to two months—you can wrap each bar in plastic and thaw in the fridge before serving. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. If you prefer, honey or maple syrup can substitute for the corn syrup in the topping, but note the texture will be less glossy and set differently. Serve chilled, and they pair excellently with whipped cream or a cup of coffee for added richness.