Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
0.5 cup sugar
16 oz cream cheese, softened
2 large eggs
0.5 cup sugar (for filling)
1 tsp vanilla extract
2 cups pecans, coarsely chopped
1 cup brown sugar, packed
2 tbsp unsalted butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line a 9×13 baking pan with parchment paper, leaving an overhang on the sides.
Mix the flour, half-cup of sugar, and cold butter until crumbly using a pastry cutter.
Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for 15 minutes until it reaches a light golden hue.
Beat the cream cheese with eggs, sugar, and vanilla extract until smooth.
Pour this cheesecake batter over the partially baked crust.
Mix the pecans, brown sugar, and melted butter in a separate bowl.
Spread the pecan mixture carefully over the cheesecake layer.
Bake for 30 minutes until the edges appear set compared to the center.
Chill for at least four hours before slicing into bars.
Notes
Chill the bars thoroughly for at least 4 hours to ensure they slice into clean, uniform squares. Use high-quality bleached flour for the best crust structure. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg