In a medium bowl, combine flour, brown sugar, and salt.
Cut in butter until the mixture resembles coarse crumbs.
Press evenly into a 9×13-inch baking dish lined with parchment paper.
Bake for 15–18 minutes, until lightly golden.
2. Make the cheesecake layer
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs and vanilla, beating until creamy.
Pour over the warm crust and spread evenly.
3. Make the pecan topping
In another bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth.
Stir in the chopped pecans.
Gently spoon the pecan mixture over the cheesecake layer.
4. Bake
Bake for 35–40 minutes, until the center is set and the topping is bubbly and golden.
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
5. Serve & enjoy
Cut into squares and serve chilled or at room temperature.
Optional: drizzle with caramel sauce or sprinkle with a little sea salt for a gourmet touch. 🤎
✨ Ashley’s Tip
These bars keep perfectly in the fridge for up to 5 days and taste even better the next day — once all those caramel-pecan flavors settle into the creamy cheesecake layer.
Would you like me to give you a mini version of these (bite-sized pecan cheesecake cups) for parties or holidays? 🎄
