Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides.
• In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla. Pour filling over the crust.
• In a separate bowl, whisk together corn syrup, brown sugar, 2 tbsp melted butter, and 1 tsp vanilla. Stir in chopped pecans. Drop spoonfuls of pecan mixture over the cheesecake layer. Use a knife to gently swirl the pecan mixture into the cheesecake.
• Bake for 45–50 minutes, or until the center is set and the top is lightly golden. Cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before slicing.
• Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve chilled.