Pecan-Bacon Cheesecake Pie Bars | #BakingADifference {Giveaway}

*Disclosure: I was provided a baking prize pack as a gift for joining the Baking A Difference program launched by Fleischmann’s® Yeast, Fleischmann’s® Simply Homemade® Baking Mixes and Karo® Syrup. I was not compensated for this post. All opinions are my own.



It's no secret that I'm a big supporter of the national non-profit organization, Share Our Strength's No Kid Hungry campaign.  I first shared about the cause when my blog was only a few months old. I've also been involved with the NYC Food Blogger Bake Sale for No Kid Hungry (NKH) for the past 3 years, and organizing it for the past two. I've even attended a NKH luncheon where founder, Billy Shore and national spokesperson, Jeff Bridges were in attendance. Throughout all of these events, the message remains the same:

One in five children in the U.S. struggle with hunger and cannot rely on having access to the daily nutritious food they need to grow and thrive.

So, when asked to join the Baking A Difference program to help spread the word about the campaignto end childhood hunger, I naturally said, yes. The program was launched this year by Fleischmann’s® Yeast, Fleischmann’s® Simply Homemade® Baking Mixes and Karo® Syrup – trusted baking products for more than 100 years – to inspire people to make a difference for No Kid Hungry through the power of baking.

Baking for a cause is at the heart of this blog and with the holidays around the corner plus government cuts in SNAP/food stamps program, every action to raise awareness helps - no matter how big or small. 

Join me, Fleischmann’s® Yeast, Fleischmann’s® Simply Homemade® Baking Mixes, Karo® Syrup America’s Test Kitchen and Joy Wilson of Joy the Baker, in helping No Kid Hungry end childhood hunger in America by participating in the Baking A Difference campaign online via the 12 Days of #BakingADifference promotion on Facebook in December. You can also share your recipe images of classic Fleischmann’s® Yeast and Karo® Syrup recipes using the #BakingADifference hashtag on all Fleischmann’s® Yeast and Karo® syrup Facebook channels for a chance to be included in the Baking A Difference e-cookbook with Joy the Baker at Facebook.com/FleischmannsYeast and Facebook.com/KaroSyrup.

To help get you baking, I was provided with an amazing baking prize pack to give away to one lucky reader!

Prize pack includes everything seen in this photo: (5) boxes of Fleischmann’s® Simply Homemade® Baking Mixes, Fleischmann’s® Yeast, Light & Dark Karo® Syrups , a set of pinch bowls, a cute set of owl oven mitts by Sur La Table, a pie dish by Sur La Table, and a pie server by OXO
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Pecan-Bacon Cheesecake Pie Bars
I was challenged to create a recipe with a twist on Karo® Syrup's Classic Pecan Pie, just in time for Thanksgiving. Usually, I find traditional pecan pie way too sweet for my tastebuds so I decided to incorporate a salty component with some crispy bacon in the pecan topping, as well as pair it with a tangy cheesecake filling. Though this "pie" may not win any beauty awards, they sure are a winner with taste buds in my house. 


Yield: about 24 bars (1-13x9-inch pan)

This recipe makes enough for a big crowd, so it would be great for a potluck but feel free to halve it and bake in a 8x8-inch pan for about 35-45 minutes

Ingredients:

Pecan Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons bacon fat (oil rendered from frying 8 pieces of bacon), or just use 2 tablespoons melted butter
pinch of salt

Cheesecake Filling :
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 eggs, room temperature
1 teaspoon vanilla extract

Bacon-Pecan Pie Topping (recipe adapted from Karo Syrup)
1 cup Karo® light or dark corn syrup ( I used light)
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract..
1 1/2 cups (5 ounces) mix of whole and chopped pecans
4 slices of crispy bacon, chopped
pinch of salt

Directions:

Preheat oven to 350 degrees F.

For Pecan Crust:
Combine flour, brown sugar, pecans, and butter in small mixing bowl. Press dough into an ungreased 13 x 9-inch pan. Bake for 12-15 minutes or until lightly browned. Let cool.

For Cheesecake Filling:
In a bowl of a stand mixer fitted with paddle attachment, beat cream cheese and sugar together until smooth. Mix in eggs and vanilla until well combined. Pour over cooled crust. Place pan in freezer for 20 minutes.

For Bacon-Pecan Pie Topping: 
In a large bowl, whisk together corn syrup, eggs, sugar, butter and vanilla. Stir in pecans and bacon pieces . Carefully pour topping evenly over cheesecake filling.

Bake for about 1 hour, or until center is set and still jiggles slightly. Cool completely. Cut into squares before serving. Best served the same day - slightly warm, or at room temperature.