Pecan Pie Cheesecake Bars

Crust

2 c graham cracker crumbs
1⁄2 c (1 stick) unsalted butter, melted
Pinch of salt
1⁄4 c granulated sugar

Cheesecake Filling

16 oz cream cheese, at room temperature
3⁄4 c granulated sugar
1 T flour
Pinch of salt
2 t vanilla bean paste or extract
2 large eggs, room temperature

Pecan Pie Topping

1 c packed light brown sugar
1⁄3 c light corn syrup
1⁄2 c heavy cream
3 T unsalted butter
Pinch salt
1 t vanilla bean paste or extract
1 T bourbon (optional)
2 c chopped pecans

Spray 9x13-inch baking pan with cooking spray. Line with parchment and spray parchment.

Preheat the oven to 350 degrees. Stir together the cracker crumbs, butter, salt, and sugar in a medium bowl. Spread the mixture evenly in the prepared pan; press into the bottom and flatten with the back of a spoon. Bake for 10 minutes until the crust is set. Remove from the oven and let cool.

In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and smooth, about 3 minutes. Add flour, salt and vanilla and mix for another minute. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Pour mixture over the cooled crust.

Make the pecan pie topping by combining brown sugar, corn syrup, cream, butter, and salt in a medium saucepan. Bring to a boil over medium heat, stirring, and cook for 2-3 minutes. Remove mixture from the heat and stir in the vanilla, bourbon, and pecans. Pour over the cream cheese layer as evenly as possible. It’s ok if the layers merge together a bit.

Transfer the pan to the oven. Bake cheesecake 35-45 minutes until filling in the center is just set. Transfer cake to a wire rack to cool to room temperature then cover and refrigerate for at least 4 hours or overnight.

Cut into bars and serve.