This year has been a little busier than usual. I thought having a 4.5 year old and a 1.5 year old would be easier than last year having a 3.5 year old and a 6 month old. But let me just tell you, I was wrong!! While my 4 year old is pretty good most of the time, Alhumdulillah, it’s my 1.5 year old that gave me a hard time this year. Between her staying up for 2-4 hours at night or her need to not be more than 2 feet away from me – or attached to my hip when out, to her tantrums and lack of eating it has been a little harder than I expected. They call it the terrible two’s but I’m starting to think they had it all wrong, this starts way before they even hit 2. However I’m grateful to have gotten through and I’m so glad to say with a full nights rest these last couple of days she has been an absolute delight, Alhumdulillah.Â
Rant aside, I wanted to be a part of Eid Eats this year, but when it came down to it, things got a little too crazy and I didn’t get a chance to make something specifically for the occasion. However I’ve had these Sweet & Salty Pecan Cheesecake Bars tucked away and now seemed like the perfect time to put it to good use. Wouldn’t it be great for Eid? My mum asked me to make these a while ago. She sent me a recipe but it turned out the recipe was American and had a lot of ingredients thats weren’t in my Aussie pantry, so I made my own version instead and it turned out wonderfully.
Eid Eats is an annual virtual potluck hosted by Sarah of Flour and Spice Blog, Asiya of Chocolate and Chillies and Henna of My Ninja Naan. I participated last year with a burfee recipe. Be sure to head over to one of their blogs and check out the other recipes.
Sweet and Salty Pecan Cheesecake Bars
Ingredients
Base
- 125 grams salty crackers 2 heaped cups
- 60 g butter approx 1/4 cup
- 1/2 cup brown sugar
Cheesecake filling
- 500 g Softened cream cheese
- 3/4 cup sugar
- 1/2 tsp vanilla essence
- 2 eggs
Pecan topping
- 1 1/2 cups pecans roughly chopped
- 50 g butter
- 1/2 cup brown sugar
Instructions
Base
- Prepare a 8 x 8-inch pan with baking paper and cooking spray. Preheat your oven to 170c. Crush your crackers until fine like breadcrumbs, don't be concerned about bigger chunks among the crumbs. Add your melted butter and brown sugar. Mix well and press into prepared pan, place in the fridge for 15 minutes.
Cheesecake Filling
- Beat cream cheese on a medium speed until smooth. Add sugar and vanilla and beat until combined. Add in eggs one at a time until combined. Spread over prepared base and place in the oven for 25 minutes.
Pecan topping
- Roughly chop pecans and add in brown sugar and butter. Mix well. After the cheesecake has baked for 20 minutes, remove and gently top with the pecan mixture. Spreading over gently, but firmly pressing into the cheesecake. By placing this on top after some baking time, it ensures the pecan mixture doesn't settle to the bottom and doesn't burn. Place back in the oven for 15 more minutes.
- Allow to cool completely, then place in the fridge for a couple hours to chill. It is easiest to cut these when it is chilled. Remove and slice into squares. if you feel you may break the cheesecake when removing, then slice them first and remove one slice at a time. Store in the fridge until ready to serve.
Notes
These look soooo good! I”m curious what are the ingredients they had that isn’t typical of an Aussie pantry?
Thanks for participating in Eid Eats again 🙂 And Eid Mubarak to you and your family!
Hope your Eid went well. The ingredients were Saltine crackers (we do have a substitute but I used different crackers altogether), marshmallow cream and instant cheesecake pudding. Not a whole lot (maybe I exaggerated a little, lol) but enough to encourage me to make my own version 😉
Yayyy! So so sooo happy that you were able to participate! These look and sound fantastic, Ms.Cheesecake-Queen 😉
I’m also curious as to what ingredients were in the original recipe that you would have a hard time finding in Australia?
I’m so glad I was able to! Happy I had this one tucked away, would be perfect for Eid. It wasn’t that I’d have a hard time finding, to be honest I didn’t even look. But I know they’re not commonly used ingredients here, it was saltine crackers (there is a substitute but I used different crackers), marshmallow cream and instant cheesecake pudding (there wasn’t even real cream cheese in the recipe :o)
Dude, that is impressive! You basically took inspiration from a recipe and winged it yourself!
Just FYI.. we’re making these for an upcoming baby shower! Sounds so yum!!
Ooh, let me know how they turn out!!
you had me at sweet & salty *swoon*
Oh my! I want one- or a dozen of these! Do you deliver to Canada 😉
Aww, if I’m ever in the area, I’ll make you some.