| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 15 min |
| Yield: | 9 bars |
Ingredients
- Nonstick cooking spray, for spraying the pan
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons salted butter, melted
- Three 8-ounce packages cream cheese, softened
- 1 cup firmly packed dark brown sugar
- 2 tablespoons all-purpose flour
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
- In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
- Increase the oven temperature to 450 degrees F and make the filling.
- Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
- Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 516 |
| Total Fat | 38 g |
| Saturated Fat | 18 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 8 g |
| Cholesterol | 155 mg |
| Sodium | 380 mg |
Reviews
Great cheesecake variety! I accidentally used a little bit of maple extract (1/2tsp) instead of vanilla and would do it again. We froze some for later and they were just as delicious.
The top cracked everywhere..no mention of a water bath.
These are delicious!!! Wouldn’t change a thing 🙂
These are delicious. I love the creaminess of the cream cheese. Plus the pecans that gives it the praline flavor. The crust has a little bit of a crunch which was a treat. I recommend to leave the oven doors closed while switching cooking times. It could ruin the whole recipe.
These are so rich and creamy with the right amount of crunch. I will be making these bars again!