Holiday Cooking Made Secure and Enjoyable

PEC Employee Hannah Rubio’s Pecan Praline Cheesecake Bars are PEC’s Holiday Recipe Contest Winner

This yr, PEC requested our workers to ship of their recipes for the vacation staples they love most. The competitors was stiff, however Member Relations Employee Development Specialist Hannah Rubio’s Pecan Praline Cheesecake Bars emerged victorious.

Rubio’s household lives close to a pecan orchard subsequent to Lake LBJ, so this recipe has been a vacation custom in her household since she was a baby.

If you’re fascinated with making this Rubio household staple, here’s what you’ll want and the way you’ll do it!

Ingredients

For the crust

• 2 cups graham cracker crumbs (or crushed pecan shortbread cookies out of your native grocery retailer)

• 1/2 cup unsalted butter, melted

• 1/4 cup brown sugar

For the cheesecake filling

• 16 oz cream cheese, softened

• 3/4 cup sugar

• 2 giant eggs

• 1 tsp vanilla extract

• 1/2 cup bitter cream

• 1 tbsp flour

For the pecan praline topping

• 1/2 cup brown sugar

• 2 tbsp unsalted butter

• 1/4 cup heavy cream

• 1 cup pecans, roughly chopped

• 1 tsp vanilla extract

• Pinch of salt

Instructions

Prepare the crust

• Preheat oven to 325 F.

• Mix graham cracker crumbs, melted butter, and brown sugar.

• Press right into a greased 9-by-13-inch pan. Bake 10 minutes, then cool.

Make the cheesecake filling

• Beat cream cheese and sugar till clean.

• Add eggs separately, then combine in vanilla, bitter cream, and flour.

• Pour over cooled crust.

Bake the cheesecake

• Bake 35-40 minutes, or till middle is ready. Cool to room temperature.

Make the pecan praline topping

• In a saucepan, mix brown sugar, butter, and cream.

• Bring to a boil over medium warmth, stirring always for 2-3 minutes.

• Remove from warmth and stir in pecans, vanilla, and salt.

• Spoon heat praline over cooled cheesecake.

Chill and serve

• Refrigerate at the very least 2 hours to set.

• Cut into squares and serve.