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Cheesecake Pecan Bars

PrintPrint Recipe
  • Yield: 24 bars
  • Prep Time: 0:25
  • Bake Time: 35 to 40 minutes

Ingredients

  • Crust:
  • 1/3 cup butter OR margarine, softened
  • 1/3 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped Pecans
  • Cheesecake Layer:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Pe can Topping:
  • 2 eggs
  • 3/4 cup Karo® Dark OR Light Corn Syrup
  • 1/4 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans

Directions

  1. Preheat oven to 350°F.
For Crust:
  1. Combine butter and brown sugar in a small bowl. Add flour and pecans; mix until crumbs form. Press into bottom of a greased 13 x 9-inch baking pan. Bake 12 minutes.
For Cheesecake Layer:
  1. Beat cream cheese and sugar together in medium bowl. Add egg, milk, lemon juice and vanilla, mixing until smooth. Spread over baked crust.
For Pecan Topping:
  1. Beat eggs until foamy. Add remaining ingredients; mix well. Lightly spoon pecan topping over cheesecake layer.
  2. Bake 23 to 28 minutes or until edges are lightly browned and cheesecake is set. Cool in pan on wire rack before cutting into squares.
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Corn Syrup

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print image

Cheesecake Pecan Bars

  • Yield: 24 bars
  • Prep Time:  25 minutes
  • Bake Time: 35 to 40 minutes

Ingredients

  • Crust:
  • 1/3 cup butter OR margarine softened
  • 1/3 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped Pecans
  • Cheesecake Layer:
  • 1 package (8 ounces) cream cheese softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Pe can Topping:
  • 2 eggs
  • 3/4 cup Karo® Dark OR Light Corn Syrup
  • 1/4 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans

Directions

  • Preheat oven to 350°F.
  • Combine butter and brown sugar in a small bowl. Add flour and pecans; mix until crumbs form. Press into bottom of a greased 13 x 9-inch baking pan. Bake 12 minutes.
  • Beat cream cheese and sugar together in medium bowl. Add egg, milk, lemon juice and vanilla, mixing until smooth. Spread over baked crust.
  • Beat eggs until foamy. Add remaining ingredients; mix well. Lightly spoon pecan topping over cheesecake layer.
  • Bake 23 to 28 minutes or until edges are lightly browned and cheesecake is set. Cool in pan on wire rack before cutting into squares.