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Hazelnut Pecan Cheesecake Bars Recipe
Hazelnut Pecan Cheesecake Bars Recipe
- Recipe Submitted by maryjosh on 08/16/2018
Ingredients List
- FOR THE CRUST
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- FOR THE CHEESECAKE FILLING
- 16 oz cream cheese, softened
- 3 eggs
- 2/3 cup granulated sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 4 tbsp all-purpose flour
- FOR THE TOPPING
- 1 cup chopped hazelnuts, I used Diamond of California brand
- 1 cup chopped pecans, I used Diamond of California brand
- 1/2 cup light corn syrup
- 4 tbsp unsalted butter, melted
- 3/4 cup dark brown sugar
- 1 egg
- Pinch of salt
Directions
Preheat oven to 375 degrees Fahrenheit. Line a 9-by-13 inch pan with parchment paper with a 2-inch overhang on either side.
In a large bowl, combine graham cracker crumbs, sugar, and butter. Mix together until crumbs are moistened and when you grab a clump, it forms a shape - kind of like wet sand. Press the graham cracker crumbs into the bottom of the prepared pan. Bake for 10 minutes. Remove and set aside. Lower oven temperature to 350 degrees.
In the bowl of a stand mixer with the paddle attachment, beat together cream cheese, egg, sugar, milk, vanilla extract, and flour. Gently pour cheesecake batter on top of the graham cracker crust. Bake for 25-30 minutes until just set. Remove from oven but keep oven temperature. Let cheesecake cool for 20 minutes.
In the meantime, combine hazelnuts, pecans, corn syrup, butter, dark brown sugar, egg, and salt in a bowl. Stir together until everything is combined well.
Carefully spread the nut mixture on top of the slightly cooled cheesecake layer. The middle will likely fall in and cheesecake may ooze out around the nut filling, but it's ok, just gently keep spreading it across the entire pan!
Bake for another 25 minutes.
Remove from oven and let cool completely. Place in the refrigerator overnight to set and slice into squares before serving.
In a large bowl, combine graham cracker crumbs, sugar, and butter. Mix together until crumbs are moistened and when you grab a clump, it forms a shape - kind of like wet sand. Press the graham cracker crumbs into the bottom of the prepared pan. Bake for 10 minutes. Remove and set aside. Lower oven temperature to 350 degrees.
In the bowl of a stand mixer with the paddle attachment, beat together cream cheese, egg, sugar, milk, vanilla extract, and flour. Gently pour cheesecake batter on top of the graham cracker crust. Bake for 25-30 minutes until just set. Remove from oven but keep oven temperature. Let cheesecake cool for 20 minutes.
In the meantime, combine hazelnuts, pecans, corn syrup, butter, dark brown sugar, egg, and salt in a bowl. Stir together until everything is combined well.
Carefully spread the nut mixture on top of the slightly cooled cheesecake layer. The middle will likely fall in and cheesecake may ooze out around the nut filling, but it's ok, just gently keep spreading it across the entire pan!
Bake for another 25 minutes.
Remove from oven and let cool completely. Place in the refrigerator overnight to set and slice into squares before serving.
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