If you are looking for the ultimate dessert that combines the rich creaminess of cheesecake with the gooey, nutty goodness of pecan pie, then the Pecan Pie Cheesecake Bars Recipe is your new best friend in the kitchen. This irresistible treat layers a buttery graham cracker crust, a velvety smooth cheesecake center, and a luscious pecan pie topping that bakes into perfectly balanced bars. Whether you’re serving them at a family gathering, holiday party, or just indulging on a cozy afternoon, these bars are guaranteed to bring smiles and requests for seconds.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that each play an essential role in creating the texture and flavor that make these bars so spectacular. From the crunchy, buttery crust to the decadent cheesecake and the sticky, nut-packed topping, every element is thoughtfully chosen for delicious harmony.
- 2 1/2 cups graham cracker crumbs: The foundation of a crisp, sweet crust that holds everything together.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to the crust.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs and adds rich flavor.
- 2 packages (8 oz each) cream cheese, softened: Creates the creamy and smooth cheesecake layer.
- 3/4 cup granulated sugar: Sweetens the cheesecake without overpowering it.
- 2 large eggs: Give structure and silkiness to the cheesecake filling.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm vanilla note.
- 1 cup light brown sugar, packed: Powers the rich, caramel-like pecan pie topping.
- 1/2 cup light corn syrup: Provides that classic chewy pecan pie texture and glossy sheen.
- 1/2 cup heavy whipping cream: Adds creaminess and moisture to the topping.
- 1/4 cup unsalted butter: Makes the pecan topping buttery and decadent.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances flavor complexity.
- 1 teaspoon vanilla extract: Infuses the topping with aromatic warmth.
- 2 cups chopped pecans: The star ingredient that adds crunch and that unmistakable nutty taste.
How to Make Pecan Pie Cheesecake Bars Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C) and lining a 13×9-inch baking dish with parchment paper. In a food processor, pulse the graham cracker crumbs with the granulated sugar until finely ground. Then, stir in the melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly into the base of your prepared baking dish. This crust will form the sturdy yet crumbly foundation for our layers to come.
Step 2: Make the Cheesecake Layer
Next, in a mixing bowl, beat the softened cream cheese together with sugar until completely smooth and free of lumps. Incorporate the eggs one at a time to maintain that creamy texture, and finally add the vanilla extract. Pour this luscious cheesecake batter over the graham cracker crust, spreading it evenly so every bite promises velvety richness.
Step 3: Prepare the Pecan Pie Topping
For the iconic pecan pie layer, combine the light brown sugar, light corn syrup, heavy whipping cream, unsalted butter, and kosher salt in a saucepan. Heat the mixture until it boils, then allow it to boil for exactly one minute to thicken slightly. Remove from heat, stir in the vanilla extract and the chopped pecans, distribution of nuts is key here to ensure every bar is packed with flavor and crunch. Let the topping cool just enough so it won’t break the cheesecake layer when poured over.
Step 4: Bake and Chill
Gently pour the pecan pie topping over the cheesecake layer, spreading it into an even layer. Bake the assembled bars in your preheated oven for about 35 minutes until the topping is bubbling and set. Once baked, cool completely on a wire rack. For the best texture and flavor, cover and refrigerate the bars for at least 4 hours or overnight. This waiting period allows everything to meld beautifully and makes slicing clean, perfect bars easier.
How to Serve Pecan Pie Cheesecake Bars Recipe
Garnishes
These bars are rich and flavorful on their own, but a few thoughtful garnishes take them over the top. A dollop of freshly whipped cream paired with a sprinkle of finely chopped toasted pecans adds extra creaminess and crunch. For a festive touch, a light dusting of powdered sugar or a drizzle of caramel sauce will bring sparkle and sweetness to any occasion.
Side Dishes
Although decadent on their own, these bars pair wonderfully with fresh seasonal berries or a scoop of vanilla bean ice cream to cut through the richness. A warm cup of coffee, black tea, or even a glass of cold milk makes the perfect companion for enjoying these dessert bars at any time of day.
Creative Ways to Present
For gatherings, consider serving slices on rustic wooden boards with small bowls of extra pecans and whipped cream for a charming dessert buffet. Another fun idea is to cut them into bite-sized squares and serve on cocktail picks as elegant finger food. These bars also make beautiful layered parfaits with alternating layers of crumbled bars and whipped cream in clear glasses.
Make Ahead and Storage
Storing Leftovers
These bars store beautifully in the refrigerator for up to 5 days when covered tightly with plastic wrap or stored in an airtight container. This keeps the pecan topping crisp and the cheesecake layer moist, so you can enjoy them at your leisure without sacrificing quality.
Freezing
If you’d like to make these ahead for a special occasion, they freeze well for up to 2 months. Wrap individual bars tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
Pecan Pie Cheesecake Bars are best enjoyed chilled or at room temperature. If you prefer a warm treat, gently warm a single slice in the microwave for about 15 seconds, but be careful not to overheat as the pecan topping can become too soft and lose its signature chewiness.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! While pecans are traditional for this recipe, walnuts or even toasted almonds can make delicious substitutes if you’re looking to mix things up or accommodate what’s in your pantry.
What makes these bars different from regular pecan pie or cheesecake?
The Pecan Pie Cheesecake Bars Recipe combines the best of both worlds: the creamy, tangy texture of cheesecake with the sticky, sweet, nutty topping of classic pecan pie, layered on a crunchy graham crust. This fusion creates a unique dessert experience that’s more portable and easier to serve than a pie.
Can I make these bars gluten-free?
Definitely! Simply swap the graham cracker crumbs for a gluten-free alternative or crush your favorite gluten-free cookies. Just be sure your other ingredients like vanilla extract and cream cheese are gluten-free as well.
Is it necessary to refrigerate the bars for 4 hours?
Yes, chilling the bars allows the cheesecake to set firmly and the flavors to meld perfectly. It also helps the pecan topping solidify just enough to slice cleanly without oozing.
Can I make the crust ahead of time?
You can prepare and bake the crust a day in advance, then keep it covered at room temperature. When you’re ready, add the cheesecake and pecan pie layers and proceed with baking as directed.
Final Thoughts
Once you try this Pecan Pie Cheesecake Bars Recipe, you’ll wonder how you ever lived without them. They bring together the best comforts of two classic desserts into one show-stopping bar that’s perfect for any occasion. I promise your friends and family will be begging for this recipe once they taste the perfect harmony of flavors and textures. So go ahead, gather your ingredients, and create a batch of these delicious bars—you won’t regret it!
Print
Pecan Pie Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 5 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich Pecan Pie Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake layer, and a gooey pecan pie topping. These bars combine the best of two classic desserts into one indulgent treat, perfect for potlucks, holidays, or anytime you crave a sweet, nutty delight.
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs (about 18 full-size grahams)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Pecan Pie Topping
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 1/2 cup heavy whipping cream
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper to ensure easy removal and cleanup.
- Prepare the Crust: Pulse the graham cracker crumbs and granulated sugar in a food processor until finely ground. Mix in the melted butter thoroughly, then press this mixture evenly into the bottom of the prepared baking dish to form the crust.
- Make the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this cheesecake mixture evenly over the graham cracker crust.
- Prepare Pecan Pie Topping: In a saucepan, combine light brown sugar, light corn syrup, heavy whipping cream, butter, and kosher salt. Heat over medium-high heat until the mixture comes to a boil. Boil for exactly 1 minute, then remove from heat. Stir in vanilla extract and chopped pecans. Allow the mixture to cool slightly to thicken before pouring.
- Assemble and Bake: Carefully pour the pecan pie mixture over the cheesecake layer, spreading evenly. Bake in the preheated oven for 35 minutes until set.
- Cool and Refrigerate: Remove the bars from the oven and let them cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set fully before slicing into bars and serving.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Do not overbake; the cheesecake should be set but still slightly jiggly in the center.
- Use parchment paper with overhang for easy removal of the bars from the pan.
- For a nut-free version, omit pecans and substitute with toasted coconut or chocolate chips.
- Store leftovers covered in the refrigerator for up to 5 days.
