Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar (divided)
- 16 oz (450 g) cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 cup chopped pecans
- ½ cup brown sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until combined. Press evenly into the bottom of the pan. Bake 10 minutes; set aside.
- Beat cream cheese and ¾ cup granulated sugar until smooth. Add eggs one at a time, mixing well after each.
- Add vanilla extract and flour; mix just until combined. Pour batter over crust.
- Combine pecans, brown sugar, and melted butter in a bowl. Sprinkle evenly over cheesecake layer.
- Bake 40-45 minutes, or until edges are set and center slightly jiggles. Cool completely in pan on wire rack.
- Refrigerate at least 4 hours before cutting into bars.
Notes
Use parchment paper for easy removal.
Do not overmix cheesecake batter to avoid cracks.
For a twist, add cinnamon to the pecan topping.
- Prep Time: 20
- Cook Time: 45