Step 1

Preheat your oven to 350°F then grease and line an 8x8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.

Step 2

In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix until all the crumbs are evenly coated.

Step 3

Press the mixture evenly into the bottom of the prepared pan to create the graham cracker crust. Use the back of a spoon or a flat-bottomed glass to create a smooth and compact crust. Bake for 10 minutes then allow it to cool down.

Step 4

In a large bowl, cream the softened cream cheese with the brown sugar, the white sugar, and the flour until smooth and creamy.

Step 5

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 6

Pour the cheesecake filling over the graham cracker crust, spreading it out evenly. Bake in the preheated oven for 30-35 minutes or until the cheesecake has puffed up and has a slight jiggle in the center. Allow the cheesecake to sit for 10-15 minutes before topping it with the pecan pie filling.

Step 7

In a medium saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, salt, and unsalted butter.

Step 8

Bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for about 4-5 minutes, or until the mixture thickens slightly.

Step 9

Remove the saucepan from heat and stir in the vanilla extract.

Step 10

Carefully pour the pecan topping over the cheesecake layer, spreading it evenly.

Step 11

Allow the pecan cheesecake bars to cool in the pan at room temperature fully, then refrigerate for at least 6 hours or until fully chilled. preferred overnight.

Step 12

Once chilled, use the parchment paper overhangs to lift the bars out of the pan. Slice into squares and serve.