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Pecan Pie Cheesecake Bars Recipe

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4.3 from 9 reviews

These Pecan Pie Cheesecake Bars combine a buttery graham cracker crust, a creamy cheesecake layer, and a rich pecan pie topping for a decadent dessert that is perfect for gatherings or special occasions. With a balance of creamy, nutty, and sugary flavors, these bars are sure to impress.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Layer

  • 16 ounces cream cheese (2 packages, 8 oz each), at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Pecan Pie Topping

  • 1 cup light brown sugar, packed
  • ½ cup light corn syrup (or dark corn syrup)
  • ½ cup heavy cream
  • ¼ cup unsalted butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecans, chopped

Instructions

  1. Prep the Oven and Baking Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper and spray the dish with cooking spray before placing the parchment paper to ensure it sticks well. Set aside.
  2. Make the Crust: In a food processor, pulse the graham cracker crumbs and granulated sugar until fine crumbs form. Add melted butter and pulse again until thoroughly combined. Press the crumb mixture evenly into the bottom of the prepared baking pan using your fingers or the back of a spoon. Bake in the preheated oven for 10 minutes.
  3. Prepare the Cheesecake Layer: In a stand mixer fitted with the whisk attachment, combine cream cheese, granulated sugar, eggs, vanilla extract, and salt. Mix on medium speed until the batter is smooth and fully blended, about 5 minutes.
  4. Bake the Cheesecake Layer: Pour the cheesecake batter evenly over the baked crust and smooth the surface with a spatula. Return the baking dish to the oven and bake for 20 to 30 minutes, until the cheesecake starts to set around the edges but remains slightly jiggly in the center.
  5. Make the Pecan Pie Topping: In a small saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract. Stir continuously and bring the mixture to a boil. Let it boil for an additional 1 minute, then remove from heat. Stir in the chopped pecans until they are evenly coated.
  6. Add and Bake Pecan Layer: Pour the pecan pie topping evenly over the partially baked cheesecake layer. Smooth the top with a spatula if needed. Bake for an additional 40 minutes until the pecan layer is bubbly and golden brown.
  7. Cool and Refrigerate: Remove the bars from the oven and allow them to cool completely at room temperature. Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to allow the bars to set fully.
  8. Cut and Serve: Once chilled, lift the parchment paper to remove the bars from the pan. Cut into 16 squares and serve chilled or at room temperature.

Notes

  • Ensure the cream cheese is at room temperature for a smooth cheesecake batter.
  • You can substitute dark corn syrup for light corn syrup for a richer flavor.
  • For easier cutting, chill the bars thoroughly before slicing.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Allow baking times to vary slightly depending on your oven for the best texture.

Find it online: https://lauracooks.com/pecan-pie-cheesecake-bars-recipe/