Categories: Desserts

Ingredients

• 2 cups graham cracker crumbs
• 2/3 cup plus 2 tbsp butter, melted, cooled slightly, and divided
• 4 (8oz.) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 6 large eggs, divided
• 1 tbsp plus 1/2 tsp vanilla extract, divided
• 3/4 cup light brown sugar
• 1/2 cup light corn syrup
• 1/4 tsp salt
• 2 1/2 cups coarsely chopped pecans
• Caramel sauce, to serve

Directions

1. eheat oven to 350. Line a 13×9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.

2. In a medium bowl, stir together graham cracker crumbs and 1/3 cup plus 2 tbsp melted butter; press mixture into bottom of prepared pan.

3. Bake for 8 minutes. Remove from oven and let cool completely on a wire rack. Leave oven on.

4. In a large bowl, beat cream cheese with a mixer at medium speed until smooth.

5. In a small bowl, whisk together granulated sugar and flour; gradually add sugar mixture to cream cheese, beating just until combined. Add 3 eggs, one at a time, beating just until combined after each addition. Beat in 1 tbsp vanilla. Spread mixture onto prepared crust.

6. Bake until filling is set and slightly puffed around edges, about 25 minutes. Let cool on a wire rack for 5 minutes. Leave oven on.

7. Meanwhile, in a medium bowl, whisk together remaining 3 eggs; whisk in brown sugar, corn syrup, salt, remaining 1/3 cup melted butter and remaining 1/2 tsp vanilla until smooth. Stir in pecans. Gently pour mixture onto cheesecake layer.

8. Bake until top is set, 35 to 40 minutes. Let cool completely in pan on wire rack. Loosely cover and refrigerate until cold, about 4 hours or overnight. Using excess foil as handles, remove from pan and cut into bars. Serve with caramel sauce.

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