Pecan Pie Cheesecake Bars

1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper. Spray the parchment paper and pan lightly with nonstick spray (this is just to ensure the parchment paper doesn’t stick to the cheesecake).

2. Make and bake the crust. In a large bowl, mis together graham cracker crumbs, melted butter, sugar and spices until crumbs are moistened and combined.

Pour the crust into prepared pan. Use the bottom of a glass to press the graham cracker crumbs flat along the bottom and slightly up the sides.

Bake in 350F preheated oven for 7 minutes.

Remove and set on a wire cooling rack until ready to use.

3. Lower oven temperature to 325F.

4. Make the crumble topping. In a medium sized bowl, add flour, sugar, cinnamon and softened butter. Use a for, to claw/mix ingredients together until combined. Place in refrigerator until ready to use.

5. Make the pecan pie filling. In a medium sized saucepan, add pecans, butter, spices and brown sugar. Cook over medium heat, stirring frequently until butter is melted and sugar is dissolved.

In a small bowl, whisk together cold water and cornstarch. Pour cornstarch mixture into pecans.

Stir constantly until mixture is thickened.

Remove from stove and set aside to cool until ready to use. You can set on the wire cooling rack if you have space.

6. Make the cheesecake. In the bowl of a stand mixer, using the paddle attachment, or a large bowl using a handheld mixer, add cream cheese, sugar and sour cream. Beat until smooth and creamy and combined. You may need to scrape the bowl down a couple times to incorporate everything.

Add in the eggs, vanilla extract and salt. Beat mixture just until smooth and combined.

7. Assemble and bake. Add half the cheesecake batter to the cooled crust, then layer with half the pecan pie mixture. Add remaining cheesecake batter, then remaining pecan pie mixture. Top with crumble topping.

Bake in 325F preheated oven for 45-50 minutes. The edges will be set, but the center will have a slight wobble.

8. Cool the cheesecake. Remove from the oven and allow to cool on a wire cooling rack for 1 hour.

Place in refrigerator for 4-6 hours, or up to overnight.

9. If you’d like to make your own caramel, add granulated sugar to a medium saucepan. Cook over medium heat, stirring constantly until dissolved.

Reduce heat to medium-low and add in butter. Stir to combine until butter is melted.

Increase heat to medium and add in heavy cream. Stir to combine, then allow mixture to combine to bubble for 1 minute, untouched.

Remove from heat and drizzle over cheesecake.