My Favorite Thanksgiving Dessert

From Shugary Sweets

Hey y’all! I know it’s been a while since I’ve made a post. It’s definitely not easy juggling school & a blog. I’m always thinking of new ideas, but it’s more of trying to get them done haha. Maybe that will be my New Year's resolution - managing school & my blog.

Anyways... today I want to share with y’all my favorite dessert (or should I say favorite two desserts) for thanksgiving because, can you believe it, it’s next week!! So before you go shopping add these ingredients to your list, you won’t regret it! The recipe I’m sharing with y’all today is Pecan Pie Cheesecake Bars. I made these one year for Christmas Eve and my family tore them up!

Let's get started.

This dessert makes 24 bars, 30 minutes to prep, 35 minutes to cook, and 4 hours to chill.

Things you need:

for the crust:

~2 1/2 cup graham cracker crumbs (about 18 full size crackers)

~1/4 cup granulated sugar 

~1/2 cup unsalted butter - melted

for the cheesecake layer:

~2 packs (8 oz each) cream cheese - softened
~3/4 cup granulated sugar

~2 large eggs

~1 tsp vanilla extract

for the pecan pie layer:

~1 cup light brown sugar - packed

~1/2 cup karo light corn syrup

~1/2 cup heavy cream

~1/4 cup unsalted butter

~1/2 tsp kosher salt (I personally just use any salt I have)

~1 tsp vanilla extract

~2 cups pecan halves - chopped

How to make it:

1. Line a 13x9 baking dish with parchment paper. Set aside.

2. In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.

3. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.

4. For the pecan pie layer, heat brown sugar, KARO corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.

5. Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.

6. Cover with plastic wrap and refrigerate for 4 hours, or overnight.

And that's it! Cut how you'd like and enjoy the yumminess! Hope y'all enjoy this dessert as much as I do and have a Happy Thanksgiving!!

xoxo steph

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