Butter Pecan Cheesecake Bars
1 cup SantéⓇ Candied Pecans
½ cup graham cracker crumbs
3 tablespoons sugar
¼ teaspoon fine sea salt
¼ cup unsalted butter
1 pound cream cheese, softened
2 large eggs
⅓ cup sugar
¼ cup heavy cream
2 teaspoons vanilla
1 cup heavy cream
1 tablespoon sugar
SantéⓇ Candied Pecans, to garnish
Preheat oven to 350℉. Line an 8 or 9” square baking pan with parchment paper so it extends over 2 sides.
In a food processor pulse pecans until finely ground. Transfer to a bowl and add graham cracker crumbs, sugar, and salt and stir to combine.
In a small skillet melt butter over medium heat. Cook, swirling the pan from time to time, until butter is fragrant and browned. Pour into bowl with crumbs and stir to combine. Press mixture evenly into pan.
Bake crust until browned and set, about 15 minutes, the reduce oven temperature to 300℉.
Meanwhile, in a large bowl beat together cream cheese, eggs, sugar, cream and vanilla until very smooth. Pour over crust and place in oven. Bake until filling is set and a toothpick inserted into the center comes out clean, 30-40 minutes.
Let cheesecake cool completely at room temperature, then chill for at least 2 and up to 8 hours.
In a large bowl beat cream with sugar until well-whipped. Spread evenly over cheesecake. Garnish with pecans. Cut into bars and serve immediately.