I am not a fan of pecans or pecan pie. But, I really liked these! I made them Saturday for my son and his friends and they loved them.
The recipe comes from the Sept/Oct. issue of Southern Lady.
Pecan Cheesecake Bars
1 1/2 c. all purpose flour
1 1/2 c. firmly packed brown sugar, divided
1/2 c. butter, softened
2 cups finely chopped pecans, divided
2 (8oz) pkgs of cream cheese, softened
1/2 c. sugar
1/2 c. milk
2 tea. vanilla extract
1/2 c. light corn syrup
1/3 c. butter, melted
3 large eggs, lightly beaten
Preheat oven to 350.
In a medium bowl, combine flour and 3/4 c. brown sugar. Using a pastry blender, cut in butter until mixture resemble coarse crumbs. Stir in 1/2 c. of pecans. Press mixture evenly in bottom of a 13x9x2 baking pan. Bake 10 minutes and cool.
In a medium bowl combine cream cheese and sugar. Beat at medium speed with an electric mixer until smooth. Add milk and vanilla, beating until combined. Pour into cooled crust. Bake for 15 minutes and cool for 10 minutes.
In a medium bowl, combine 3/4 c. brown sugar, corn syrup, melted butter and eggs. Stir in
1 1/2 c. pecans. Pour over creamed cheese mixture in pan. Bake for 40-45 minutes or until center is set.
I refrigerated these and though they were better served cold.