Pecan pie cheesecake squares

Ingredients

FOR THE CRUST:

• 2 1/2 cup graham cracker crumbs (about 18 full size grahams)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE LAYER:

• 2 packages (8 oz each) cream cheese, soened
• 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
• KARO LIGHT CORN SYRUP
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 2 cups Fisher Pecan Halves, chopped

Instructions

1. Line a 13×9 baking dish with parchment paper. Set aside.
2. In a food processor, pulse graham crackers with sugar until fine crumbs.
3. Add in melted butter
4. and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your
   hand (or bottom of a cup). Set aside.
5. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk
   attachment of an electric mixer. Beat until fluy and smooth (about 3-5 minutes). Pour over