Wednesday, November 24, 2010

Pecan Pie Cheesecake Bars

These are the product of my inability to be OK with simplicity, yet another good thing to come of that :) The original recipe, found here on Lick the Bowl Good was amazing! We made the original last week when we were in Evansville for a family dinner and everyone loved it. Haley loved it so much that she suggested I make it for Thanksgiving and in an effort to merge it with traditional thanksgiving fare, eliminate some of it's simplicity, and make it a teensy, tiny bit healthier I decided to layer it with a pecan pie type filling and swap some ingredients. Here it is, enjoy!

You will need:

2 cans reduced fat crescent roll dough
8 oz fat free cream cheese
8oz reduced fat cream cheese
3/4 cups granulated sugar
1/2 cup cinnamon sugar
2 tbs melted margarine

1 cup pecans
1/4 cup lite maple syrup
1/2 cup brown sugar
4 tbs margarine

Powdered sugar
Preheat oven to 350. Mix 3/4 cup sugar with the two cream cheese packages until blended. In a greased 9x13 pan spread out one of the dough sheets, spread cream cheese mixture onto that.  In a saucepan melt 4tbs of the butter then add syrup, sugar and pecans. Pour this mixture over the cream cheese. Roll out the other crescent roll dough on top of this. Pour melted butter on top of this, then sprinkle cinnamon sugar all over. Bake it for 30 minutes and sift powdered sugar on top :)

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