|Boozy Bourbon Pecan Pie-Chocolate Cheesecake Bars|
For the Bourbon Shortbread Crust:
1 ¾C AP Flour
Pinch of Salt
1 ½ Sticks of Unsalted Butter, Almost Room Temperature
¼C Gourmet Raw Bourbon Vanilla Sugar
¼C Confectioners’ Sugar
1T Bourbon, Heaping (I used Maker’s Mark)
For the Chocolate Cheesecake Layer:
1 ½ Packages (or 12oz total) of Cream Cheese, Softened
8oz Semisweet Chocolate, Melted & Cooled
For the Boozy Pecan Pie Filling:
3 Large Eggs
1C Light Corn Syrup
¾C Brown Sugar
2T Melted Butter
2C Pecans, Toasted & Roughly Chopped
Pinch of Salt (or to taste)
Directions:1. To Make the Bourbon Shortbread Crust: Sift together the flour and salt, and then set aside. Put the butter and both sugars into the bowl of a standing mixer and beat them together until light and fluffy. Add in the vanilla & bourbon and mix on medium speed until well combined. Finally, with the mixer on low speed, gradually add in the flour mixture until it is completely incorporated and the dough comes together cleanly off the sides of the bowl. Next, line a 13x9-baking pan with tin foil and spray with Pam, and then press the shortbread dough into the pan in an even layer. Place the pan into the refrigerator and chill the dough for 2 hours. Once chilled, preheat the oven to 350 degrees. While the oven is preheating, make the chocolate cheesecake layer.
2. To Make the Chocolate Cheesecake Layer: In the bowl of a standing mixer, beat together the cream cheese and sugar until light and fluffy. Add in the eggs and beat until incorporated. With the mixer on low, mix in the melted chocolate and vanilla until smooth and creamy. Pour the cheesecake batter evenly over the shortbread. Bake for 20 minutes until the cheesecake is partially cooked and starting to set. Remove from the oven and cool for 10 minutes while you make the boozy pecan pie filling.
3. To Make the Boozy Pecan Pie Filling: In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, and bourbon until well combined. Stir in the pecans. Gently pour the pecan pie filling evenly over the cooled cheesecake layer. Bake the bars until set or for another 25-30 minutes. Once they are slightly set, cool the bars completely in the pan, and then place the bars in the refrigerator to chill for four to six hours.
4. Once the bars have chilled, lift them out of their pan using the tin foil and cut into squares. Keep refrigerated until ready to serve. Enjoy!
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