2¼ cups (225 g) graham cracker crumbs, approximately 14 full-sheet graham crackers
¼ cup (50 g) granulated sugar
¼ teaspoon fine sea salt
6 tablespoons (85 g) unsalted butter, melted
2 tablespoons (42 g) Karo® Light Corn Syrup
For the No-Bake Cheesecake
2 teaspoons (8 g) powdered gelatin (1 packet)
1⅓ cups (320 g) heavy cream, divided
12 oz (340 g) cream cheese, softened
½ cup (100 g) granulated sugar
3 tablespoons (63 g) Karo® Light Corn Syrup
1 teaspoon vanilla bean paste
¼ teaspoon fine sea salt
For the Pecan Pie Topping*
¼ cup (57 g) unsalted butter
½ cup (110 g) light brown sugar
3 tablespoons (63 g) Karo® Light Corn Syrup
¼ cup (60 g) heavy cream
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
1½ cups (170 g) chopped pecans
Directions
To Make the Graham Cracker Crust:
Line a 9 x 9-inch (22 x 22-cm) pan with parchment paper, extending the parchment paper over the sides to form a sling.
In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt until the crackers resemble fine crumbs.
Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and mix to combine; it should have the consistency of wet sand.
Pour the crust into the prepared pan and pat it down until smooth using the bottom of a flat glass or a measuring cup, ensuring that it is an even thickness.
Place the crust in the fridge while you prepare the cheesecake filling.
To Make the No-Bake Cheesecake Filling:
In a small saucepan over low heat, dissolve the gelatin in ⅓ cup (80 g) of heavy cream. Set it aside.
In a large bowl using a whisk, whip the remaining 1 cup (240 g) of heavy cream until medium peaks form. Transfer it into a separate bowl and set aside.
In the same bowl used to whip the heavy cream (there’s no need to wash it), beat the cream cheese and granulated sugar until smooth.
Add the Karo® Light Corn Syrup, vanilla bean paste, and salt and beat to incorporate, then add the gelatin and cream mixture and mix well.
Using a spatula, gently fold the whipped cream into the cream cheese mixture.
Spoon the filling over the prepared crust, tapping to remove any bubbles, then spread with an offset spatula.
Refrigerate the cheesecake for at least 4 hours or until set. Make the pecan pie topping once the cheesecake has fully set.
To Make the Pecan Pie Topping:
In a large saucepan over medium heat, melt the butter.
Add in the brown sugar and Karo® Light Corn Syrup and cook, stirring occasionally, until the sugar has melted and the mixture is bubbling, about 2 minutes.
Add in the heavy cream, vanilla, cinnamon, and salt and stir to combine.
Add in the pecans and fold them into the mixture until they're completely coated.
Remove from heat and allow to cool for 15 minutes.
Scrape and pour the pecan pie topping on top of the cheesecake before serving (see notes).
Using the parchment paper as a sling, remove the cheesecake from the pan and cut it into squares using a knife that has been run through hot water and then dried before cutting.
Cover and store leftover bars in an airtight container in the refrigerator for 5 to 7 days.
Notes
*The pecan pie topping is best added right before serving. It can be added and refrigerated ahead of time, however, the mixture will turn into a chewier texture (rather than gooey).
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
2¼ cups (225 g) graham cracker crumbs approximately 14 full-sheet graham crackers
¼ cup (50 g) granulated sugar
¼ teaspoon fine sea salt
6 tablespoons (85 g) unsalted butter melted
2 tablespoons (42 g) Karo® Light Corn Syrup
2 teaspoons (8 g) powdered gelatin (1 packet)
1⅓ cups (320 g) heavy cream divided
12 oz (340 g) cream cheese softened
½ cup (100 g) granulated sugar
3 tablespoons (63 g) Karo® Light Corn Syrup
1 teaspoon vanilla bean paste
¼ teaspoon fine sea salt
¼ cup (57 g) unsalted butter
½ cup (110 g) light brown sugar
3 tablespoons (63 g) Karo® Light Corn Syrup
¼ cup (60 g) heavy cream
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
1½ cups (170 g) chopped pecans
Directions
Line a 9 x 9-inch (22 x 22-cm) pan with parchment paper, extending the parchment paper over the sides to form a sling.
In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt until the crackers resemble fine crumbs.
Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and mix to combine; it should have the consistency of wet sand.
Pour the crust into the prepared pan and pat it down until smooth using the bottom of a flat glass or a measuring cup, ensuring that it is an even thickness.
Place the crust in the fridge while you prepare the cheesecake filling.
In a small saucepan over low heat, dissolve the gelatin in ⅓ cup (80 g) of heavy cream. Set it aside.
In a large bowl using a whisk, whip the remaining 1 cup (240 g) of heavy cream until medium peaks form. Transfer it into a separate bowl and set aside.
In the same bowl used to whip the heavy cream (there’s no need to wash it), beat the cream cheese and granulated sugar until smooth.
Add the Karo® Light Corn Syrup, vanilla bean paste, and salt and beat to incorporate, then add the gelatin and cream mixture and mix well.
Using a spatula, gently fold the whipped cream into the cream cheese mixture.
Spoon the filling over the prepared crust, tapping to remove any bubbles, then spread with an offset spatula.
Refrigerate the cheesecake for at least 4 hours or until set. Make the pecan pie topping once the cheesecake has fully set.
In a large saucepan over medium heat, melt the butter.
Add in the brown sugar and Karo® Light Corn Syrup and cook, stirring occasionally, until the sugar has melted and the mixture is bubbling, about 2 minutes.
Add in the heavy cream, vanilla, cinnamon, and salt and stir to combine.
Add in the pecans and fold them into the mixture until they're completely coated.
Remove from heat and allow to cool for 15 minutes.
Scrape and pour the pecan pie topping on top of the cheesecake before serving (see notes).
Using the parchment paper as a sling, remove the cheesecake from the pan and cut it into squares using a knife that has been run through hot water and then dried before cutting.
Cover and store leftover bars in an airtight container in the refrigerator for 5 to 7 days.
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@MikeBakesNYC