Description
These Pecan Pie Cheesecake Bars combine the rich, creamy texture of cheesecake with the sweet, nutty flavor of classic pecan pie topping. With a buttery graham cracker crust, smooth cheesecake layer, and a luscious pecan pie topping, these bars are baked to perfection and chilled for the ideal dessert treat, perfect for holidays or any special occasion.
Ingredients
Scale
Crust
- 2 ½ cups graham cracker crumbs (about 18 full-size graham crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Layer
- 2 (8 oz.) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Pecan Pie Topping
- 1 cup light brown sugar, packed
- ½ cup light corn syrup
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper, leaving extra overhang on the edges to easily lift the bars out later. Set aside.
- Make the Crust: In a food processor, pulse the graham crackers and sugar until they become fine crumbs. Add the melted butter and pulse again until the mixture is well combined. Press this mixture firmly and evenly into the bottom of the prepared baking dish using the bottom of a cup or your hands. Set aside.
- Prepare the Cheesecake Layer: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, eggs, and vanilla extract together for about 3-5 minutes until the mixture is smooth, creamy, and fluffy. Spread this cheesecake batter evenly over the crust layer.
- Make the Pecan Pie Layer: In a medium saucepan over medium heat, combine light brown sugar, light corn syrup, heavy cream, butter, and kosher salt. Stir constantly as the mixture heats to prevent burning. Bring to a boil and let it boil for 1 minute. Remove from heat, then stir in the vanilla extract and chopped pecans. Allow this mixture to cool slightly.
- Assemble and Bake: Gently spoon the pecan pie mixture over the cheesecake layer, doing so carefully to avoid it sinking beneath. Place the pan in the preheated oven and bake for 35 minutes until the pecan topping is set and the cheesecake is fully cooked.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, cover the baking dish with plastic wrap and refrigerate the bars for at least 4 hours or preferably overnight to set firmly.
- Serve: Use the parchment paper edges to lift the bars out of the pan. Slice into 16 equal bars and serve chilled. Enjoy your decadent pecan pie cheesecake bars!
Notes
- Be sure to use softened cream cheese to avoid lumps in the cheesecake layer.
- Cooling the pecan pie topping slightly before adding prevents it from mixing too much into the cheesecake layer.
- Chilling the bars thoroughly is key to clean slices and optimal texture.
- Use parchment paper for easier removal of the bars from the pan.
- Store leftover bars covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
