These pecan cheesecake bars are just everything that you love in a pecan pie, and more! Don't let the look or the name cheesecake intimidate you. Follow my instructions, refer to my tips and you will have an amazing and elegant looking dessert for the holidays. Do try!
Place your digestive biscuits in a food processor and blend until you get a fine mixture. Skip this step if you're using a store-bought crumbs. Pour into a bowl together with melted butter.
Mix everything well and pour the mixture into a 9 inch (23 cm) square pan that has been buttered and lined with a parchment paper. Place in the freezer for 30 minutes.
The Cheesecake Filling
Put cream cheese into another bowl and using a hand held mixer, whisk just until it gets creamy. Now add in sour cream, sugar, all purpose flour, lemon juice, vanilla extract and mix everything well. Set aside.
Break the eggs into a different bowl and lightly whisk them. Pour the eggs into the cream cheese mixture and using a spatula, fold and mix everything together. Pour the mixture into our prepared pan.
Bake in a preheated oven (no fan) at 285ºF (140ºC) for 50 minutes or until the top has slightly set. Remove from the oven and set aside while we make the topping.
Note: please refer to my tips above on how to prevent the cheesecake from cracking.
The Pecan Topping
Add all of the ingredients, except chopped pecans, into a bowl and mix everything well. Now add in the pecans and give it one last mix.
Using a spoon, gently spoon the pecan topping on top of the cheesecake. You will have some balance of the sauce (syrup), so don't put it all.
Now put back in the oven and continue baking for another 30 minutes. Remove from the oven and leave it cool to room temperature and then chill in the fridge for min 8 hours. Slice and enjoy!