Ingredients
- 1 cup unsalted butter
- 1 cup finely chopped pecans
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Feel free to substitute the pecans with walnuts if that’s what you have on hand, or if you’re in the mood for a different nutty flavor. The brown butter is non-negotiable, though; it’s the secret ingredient that transforms these bars from ordinary to extraordinary.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and emits a nutty aroma, about 5 minutes. Remove from heat and let it cool slightly.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and half of the browned butter. Mix until the crumbs are well coated.
- Press the crumb mixture firmly into the prepared baking pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and brown sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- In a small bowl, toss the chopped pecans with the remaining brown butter. Sprinkle evenly over the cheesecake layer.
- Bake for 25-30 minutes, or until the cheesecake is set and the edges are slightly golden. Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours before slicing into bars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International