Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter, melted
For the Cheesecake Bars:
- 3 (8 ounce) packages full-fat cream cheese, softened
- 1 cup full-fat sour cream, at room temperature
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 teaspoons pure vanilla extract
- 3 large eggs + 2 egg yolks, at room temperature
- 2 Tablespoons bourbon (optional)
- 2 teaspoons all-purpose flour
For the Pecan Pie Topping:
- 12 Tablespoons unsalted butter (6 ounces)
- 1 and 2/3 cups dark brown sugar, packed
- 3/4 teaspoon ground cinnamon
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 4 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 and 1/2 Tablespoons bourbon (optional)
Instructions
- For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom – and slightly up the sides – of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
For the Cheesecake Bars:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
- Add in both sugars and vanilla, and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
- Stir in the bourbon, if using, and and beat until combined. Finally, stir in the flour, mixing just until combined.
- Pour filling on top of prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
- Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 3 hours, or overnight.
For the Pecan Pie Topping:
- In a large skillet over medium-heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they’re completely coated. Remove from heat and stir in the vanilla and bourbon.
- Cool for 15 minutes, then scrape the mixture on top of the cheesecake. Slice and Serve.