Pecan Pie Cheesecake Bars

Preheat the oven to 350°F. Line a 9x13 baking pan with foil and grease it with nonstick baking spray. Optionally, place parchment paper between the foil and baking spray, and spray the sides where the foil is exposed with nonstick baking spray.

In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir until well mixed.

Pour melted butter into the bowl with the graham cracker mixture and stir until evenly distributed.

Press the crust mixture evenly into the bottom of the prepared 9x13 pan.

Bake the crust in the preheated oven for 10 minutes until the edges turn golden brown. Remove from the oven and set aside to cool while making the cheesecake filling.

In a large mixing bowl, beat cream cheese with a hand mixer on medium speed until smooth.

Add granulated sugar and flour, and continue mixing on medium until incorporated. Scrape down the sides and bottom of the bowl.

Mix in sour cream and vanilla extract until well blended.

Add eggs one at a time, beating in each egg before adding the next. Scrape down the sides and bottom of the bowl between each addition.

Pour the cheesecake batter over the crust, spreading it out evenly.

Bake in the preheated oven for 20 to 25 minutes until the edges of the cheesecake are set and the center jiggles slightly like jello.

In a medium bowl, combine melted butter, sugar, corn syrup, vanilla, and salt. Stir until well combined.

Add beaten eggs and stir to combine, being careful not to overmix.

Gently fold in the pecans.

Pour the pecan pie filling over the hot cheesecake layer.

Return the cheesecake bars to the preheated oven and bake for an additional 40 to 45 minutes until the pecan pie filling is set.

Remove from the oven and allow to cool completely.

Refrigerate the pan to set up, preferably overnight or for at least 4 hours.

Store the cheesecake bars in an airtight container in the refrigerator.