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Pecan Pie Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 61 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pecan Pie Cheesecake Bars combine the rich creaminess of cheesecake with the sweet, nutty flavor of pecan pie in a convenient bar form. Perfect for holiday celebrations or any dessert craving, they feature a buttery graham cracker crust, a smooth cheesecake layer, and a luscious pecan pie topping made with light corn syrup and chopped pecans. Chilled to perfection, they offer a delightful balance of textures and flavors in every bite.

Ingredients

For the crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • 6 tablespoons unsalted butter (melted)

For the cheesecake layer:

  • 2 (8 oz) packages cream cheese (softened)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract

For the pecan pie topping:

  • ¾ cup light corn syrup
  • ½ cup brown sugar
  • 2 tablespoons unsalted butter (melted)
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups chopped pecans
  • ¼ teaspoon salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
  2. Make the crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until fully combined. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8–10 minutes until set, then remove and let cool slightly.
  3. Prepare cheesecake layer: 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 the cheesecake batter evenly over the slightly cooled crust, spreading it out into an even layer.
  4. Bake cheesecake layer: Bake in the preheated oven for 20–22 minutes until the center is just set and the edges are firm. Remove from oven and set aside to prepare the topping.
  5. Make pecan pie topping: In a separate bowl, whisk together light corn syrup, brown sugar, melted butter, eggs, vanilla extract, chopped pecans, and salt until well combined.
  6. Add topping and finish baking: Carefully pour the pecan pie topping over the baked cheesecake layer, spreading it evenly. Return the pan to the oven and bake for an additional 25–30 minutes, or until the topping is golden and set.
  7. Cool and chill: Allow the bars to cool completely at room temperature, then transfer to the refrigerator and chill for at least 4 hours or overnight to fully set.
  8. Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into 16 bars and serve.

Notes

  • Store leftover bars in the refrigerator for up to 5 days.
  • For easier cutting, wipe your knife clean between slices to maintain neat bars.
  • You can substitute a shortbread crust in place of the graham cracker crust for a firmer base and a different flavor profile.

Find it online: https://slsrecipes.com/pecan-pie-cheesecake-bars-recipe-2/