Description
These Pecan Pie Cheesecake Bars combine the rich creaminess of classic cheesecake with the sweet, nutty topping of pecan pie in a convenient bar form. Featuring a buttery graham cracker crust, a smooth cheesecake layer, and a luscious pecan pie topping, they make an irresistible dessert perfect for gatherings or special occasions.
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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the Crust: In a food processor, pulse the graham crackers and granulated sugar until finely ground to form crumbs. Mix in the melted butter until the mixture resembles wet sand. Press the crust evenly into the bottom of the prepared baking dish to create a firm base.
- Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour this cheesecake batter over the prepared crust, spreading it evenly.
- Cook the Pecan Pie Topping: In a saucepan over medium heat, combine the light brown sugar, light corn syrup, heavy whipping cream, unsalted butter, and kosher salt. Bring the mixture to a boil and let it boil for 1 minute, stirring occasionally. Remove from heat and stir in the vanilla extract and chopped pecans. Allow the topping to cool slightly so it thickens a bit.
- Assemble and Bake: Pour the pecan pie topping evenly over the cheesecake layer in the baking dish. Bake in the preheated oven for 35 minutes until set and golden around the edges.
- Cool and Chill: Remove the bars from the oven and let them cool completely at room temperature. Once cooled, cover the dish and refrigerate for at least 4 hours to fully set the layers and enhance flavor before slicing into 24 bars and serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- Use parchment paper to line the pan for easy removal of the bars without breaking them.
- Allow the pecan topping to cool slightly before pouring over the cheesecake to keep the layers distinct and prevent mixing.
- For best results, chill the bars for at least 4 hours or overnight to let the flavors meld and texture firm up.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
