Description
Delight in these rich and indulgent Pecan Pie Cheesecake Bars, which combine a buttery graham cracker crust with creamy cheesecake and a gooey pecan pie topping. Perfect for holiday gatherings or anytime you crave a decadent dessert that marries classic southern flavors with a creamy texture.
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
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper to ensure easy removal of the bars once baked.
- Make the crust: Pulse the graham crackers and sugar in a food processor until fine crumbs form. Mix the melted butter thoroughly with the crumbs, then press this mixture evenly into the bottom of the prepared baking dish to form the crust layer.
- 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 along with the vanilla extract, continuing to mix well. Pour this creamy cheesecake batter evenly over the prepared crust.
- Cook the pecan pie topping: In a saucepan over medium heat, combine light brown sugar, light corn syrup, heavy whipping cream, butter, and kosher salt. Bring the mixture to a boil and allow it to boil for 1 minute, stirring occasionally to prevent burning. Remove from heat and stir in the vanilla extract and chopped pecans. Let this mixture cool slightly before pouring it over the cheesecake layer evenly.
- Bake the bars: Place the baking dish in the preheated oven and bake for 35 minutes until the topping is bubbly and the cheesecake layer is set but still slightly jiggly in the center.
- Cool and chill: Allow the bars to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight to allow the layers to fully set and flavors to meld.
- Serve: After chilling, remove from the pan using the parchment paper lift, slice into 24 bars, and serve chilled for an indulgent treat.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake layer without lumps.
- Let the pecan pie topping cool slightly before pouring to prevent curdling the cheesecake layer.
- Use parchment paper for easy removal and clean slicing of the bars.
- These bars keep well refrigerated for up to 4 days; let them sit at room temperature for 15 minutes before serving for best texture.
- For a more intense pecan flavor, toast the chopped pecans lightly before adding to the topping.
