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Peppermint Bark Pretzel Bites



Ingredients
Crust

1 3/4 cups vanilla wafer crumbs
1/4 cup brown sugar
1/3 cup unsalted butter melted

Pecan Filling

1 cup sugar
2/3 cup dark corn syrup
1/3 cup unsalted butter melted
2 large eggs lightly beaten
1 1/2 cups pecans chopped
1 tsp vanilla extract

Cheesecake Filling

24 oz cream cheese softened
1 1/4 cups light brown sugar
2 tbsp all purpose flour
4 large eggs
2/3 cups heavy whipping cream
1 tsp vanilla extract

Topping

3 1/2 tbsp unsalted butter melted
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup heavy whipping cream
1 cup toasted pecan chopped


Instructions
Crust


  • Line the bottom of 9 inch springform pan with parchment paper and set aside.
  • Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
  • Pecan Filling
  • In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
  • Cheesecake Filling
  • Preheat the oven to 350 degrees F.
  • Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  • Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
  • Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
  • Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

  • Topping

  • In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
  • Release the sides of springform pan and spoon the topping over cooled cheesecake.
  • Store the cake in the fridge.
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