When I was a kid, I watched cartoons all the time. Mom will tell you stories about how I was obsessed with Fantasia, though I remember very little of it now. I devoured Saturday morning cartoons and was at some point pretty obsessed with Pokemon.
I might be an adult now, but I still love a good cartoon. I can watch no Pixar or Disney movie without shedding a tear. If you tell me you watched Up without sobbing, I do not believe you. These movies combine all the memories of being a child, of sitting in the movie theater or curled up on the couch at home and watching with awe, and the feelings of being an adult, of understanding all too well the deeper meaning woven into these stories that we missed all too often as kids.
That’s kind of the point, isn’t it? These movies entertain and teach us as both children and adults, and when we view them at more than one pivotal point in our life, the meaning can be almost overwhelming.
Lately, I have taken a liking to Paw Patrol. I know, I know, it’s not exactly Inside Out, but it is a cute and entertaining show with clever lines and tons of lessons that fills a void in the late morning and early afternoon when I need noise but there is almost nothing on to be a little more than background noise.
Ultimately, I’ve taken quite a liking to the adorable pups. Maybe it’s kind of like still buying all the stuffed animals. Life can be difficult. It can be complicated and sometimes overwhelming. Moments like watching Paw Patrol remind me of simpler times and maybe, just maybe they can take me back there from time to time.
I wish I had these pecan pie cheesecake bars as a kid. I most definitely did not. I do fondly remember the cheesecake from Capital Grille, but other than that, I don’t have an unyielding love of cheesecake or pecan pie from a young age. Now I love both. In fact, pecan pie is one of my all time favorite desserts.
Although now these bars might have taken their place. The crust is crunchy and flavorful. Simple Mills cookies make some of my favorite crusts because they stay so crispy. The pecan and caramel layer pretty much speaks for itself. And then the creamy, not too tangy cheesecake. You don’t even need more caramel, but I highly recommend you go for a drizzle or two!
Pecan Pie Cheesecake Bars
- Total Time: 1 hour 30 minutes
- Yield: 9 bars 1x
Description
A mashup dessert with a crunchy cookie crust, pecans and gooey caramel, and creamy cheesecake.
Ingredients
Caramel Sauce
1 cup coconut sugar
2 tablespoons pure maple syrup
¼ cup water
1 cup heavy cream
1 tablespoon espresso powder
1 vanilla bean, split and scraped, pod reserved
¼ cup coconut butter
¾ teaspoon sea salt
Crust
1 ¾ cups cookie crumbs – I used Simple Mills Toasted Pecan Cookies
¼ cup coconut sugar
¼ cup melted coconut oil
Pecan Layer
1 ½ cups pecans
1 1/3 cups homemade caramel sauce
Cheesecake Layer
3 eight ounce bricks cream cheese
1 teaspoon vanilla bean powder
3 large eggs
¼ cup maple sugar
½ cup caramel sauce
½ cup heavy cream
Instructions
Make the caramel sauce. In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved. Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color. Remove from the heat and stir in the coconut butter and salt. Pour into a bowl and cool. Store in the refrigerator up to 1 week.
Preheat the oven to 350 degrees F/ 325 degrees F convection. In a medium bowl, stir together the cookie crumbs, sugar, and oil, and press in the bottom of an 8-inch square pan lined with parchment paper.
Scatter the pecans over the crust and drizzle the caramel over top.
In a large bowl, beat the cream cheese until light and fluffy. I recommend using a hand or stand mixer. Beat in the eggs, one at a time, vanilla, sugar, caramel, and finally the cream. Be sure to whip the mixture until it is completely emulsified.
Pour the cheesecake over the pecans and bake about 1 hour. Cool the cheesecake completely at room temperature and then refrigerate until chilled, before slicing and serving with more caramel sauce. Bars may be stored in the refrigerator up to 3 days.
Notes
Recipe adapted from Closet Cooking
- Prep Time: 30 minutes
- Cook Time: 1 hour
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