Saturday, January 31, 2009

Chocolate Pecan Cheesecake Bars

Ok, these bars are delicious. Chocolate. Cheesecake. Pecan pie. If that doesn't get you salivating, I don't know what will. I cut the originally recipe down because it's really, really rich. I cut mine into very small bars because a little goes a long way. These are best the next day, so make sure you plan ahead if you want to serve these.
Chocolate Pecan Cheesecake Bars
Adapted from Bake or Break

3/4 cup flour
2/3 cup firmly packed brown sugar, divided
1/4 cup softened butter
1/2 cup finely chopped pecans
1 cup pecan halves
1 (8 oz) package cream cheese, softened
1/4 cup sugar
3 medium eggs
2 oz semisweet chocolate, melted and cooled
2 tsp. vanilla extract
1/4 cup light corn syrup
3 Tb. butter, melted

1. Preheat oven to 350 degrees. Line 8 or 9 inch square pan with foil, leaving extra to hang over the edges. Spray foil with cooking spray.
2. With food processor or small chopper combine flour and 1/3 cup brow sugar. Add softened butter and pulse until crumbly. Add 1/4 cup chopped pecans and pulse several times until mixture is combined. Press mixture well into bottom of pan. Bake for 8 minutes.
3. Beat cream cheese and white sugar until smooth. Add 1 egg and beat until creamy and well combined. Gently stir in chocolate and vanilla extract. Pour over baked (uncooled) crust. Bake 15 minutes. Remove from oven and cool for 10 minutes.
4. In medium bowl, whisk remaining brown sugar, corn syrup, melted butter, and 2 eggs. Stir in pecan halves. Pour over cheesecake and return to oven. Bake for 30 – 35 minutes, until center is set.
5. Cool one hour and move to fridge. Chill 4 hours or overnight. Cut into 25 bars. Keep refrigerated until ready to serve.

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