Two dreamy desserts in one, this cheesecake bar has a pecan graham crust with a creamy cheesecake centre, all finished with a decadent layer of pecan pie filling on top.

Yields 9 squares

1 cup graham cracker crumbs
1/2 cup pecans
1/4 cup melted butter
16 oz cream cheese
1/4 cup sugar
2 eggs
1 tsp vanilla extract
2 tsp cream
Pecan Layer:
1/2 cup brown sugar
1/4 cup granulated sugar
2 tsp flour
1 egg
1 tbsp cream
1/2 tsp vanilla extract
1/4 cup melted butter
3/4 cup chopped pecans

  1. Line an 8x8 (or 9x9) cake pan with parchment paper with the edges hanging over the sides of the pan and set aside. Preheat your oven to 350F.
  2. For the crust process the pecans until they’re in fine crumbles and then mix in the graham crumbs and melted butter. Press the mixture into your prepared pan firmly, and set aside.
  3. For the cheesecake layer whip together all of the cheesecake ingredients in the bowl of an electric mixer using the whisk attachment. When it is well mixed and slightly fluffy spread it over the crust in the pan.
  4. Prepare the pecan layer by combining the ingredients in a medium bowl, whisking it together and letting the sugars dissolve slightly. Pour and spread carefully over the cheesecake.
  5. Bake for around 40 minutes, the cheesecake will still jiggle when you move the pan but it should be set in the centre.
  6. After removing from the oven let it come to room temperature and then chill in the fridge completely before serving.