Pecan Pie Cheesecake Bars

It’s seriously hard to believe Thanksgiving is this week, and suddenly Christmas is only a month away!

I love this time of year. I just wish it would slow down a little bit! If it were my decision, I would put my Christmas decorations out on November 1st, because I want to enjoy the season as long as possible! And let’s face it, once Christmas is over, it just becomes a chore to put everything away.

However, my husband is all about ONE HOLIDAY at a time. No decorations before Thanksgiving.

Fortunately, I’ve got all my kids on my team, and we secretly sneak items onto coffee tables, end tables and our mantel.

This year though, BONUS, my husband traveled for work last week. Our motto was, “when Scrooge is away the family will play.” We pulled out ALL but the Christmas tree. haha, surprise!!

I’m married to a wonderful man, he took it quite well. Actually, I think maybe he liked that he didn’t have to help.

But, we are hosting Thanksgiving in our house, so I do have to hammer down and focus on that holiday (even though my house is decorated for Christmas). I blame it all on blogging. We start recipe testing peppermint recipes in July you guys. I’ve got Valentine’s recipes under my belt for 2016. The struggle is real.

INGREDIENTS:

FOR THE CRUST:
2 1/2 cup graham cracker crumbs (about 18 full size grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
FOR THE CHEESECAKE LAYER:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
FOR THE PECAN PIE LAYER:
1 cup light brown sugar, packed
1/2 cup KARO light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups Fisher Pecan Halves, chopped

DIRECTIONS:

Line a 13x9 baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
For the pecan pie layer, heat brown sugar, KARO corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.
Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!