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
Scale
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.
