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Pecan Pie Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 58 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 5 hours 5 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these rich and creamy Pecan Pie Cheesecake Bars that combine the buttery crunch of a graham cracker crust with a smooth cheesecake layer topped with a gooey pecan pie filling. Perfect for holiday gatherings or as a decadent dessert, these bars blend classic flavors into one irresistible treat.

Ingredients

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 Layer

  • 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

  1. Preheat and prepare: 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.
  2. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until you obtain fine crumbs. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form the crust layer.
  3. Prepare the cheesecake layer: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly. Pour this cheesecake batter evenly over the graham cracker crust in the baking dish.
  4. Cook the pecan pie filling: In a saucepan over medium heat, combine the light brown sugar, corn syrup, heavy cream, unsalted butter, and kosher salt. Bring the mixture to a boil and let it boil for 1 minute to ensure it thickens slightly. Remove from heat and immediately stir in the vanilla extract and chopped pecans. Allow this pecan filling to cool just a bit so it isn’t too hot when poured.
  5. Assemble and bake: Gently pour the warm pecan pie mixture over the cheesecake layer, spreading it evenly. Bake the entire assembly in the preheated oven for 35 minutes, or until the pecan layer is set and golden around the edges.
  6. Cool and chill: Remove the baking dish from the oven and allow the bars to cool completely at room temperature. Cover and refrigerate for at least 4 hours to let the bars firm up for clean slicing and enhanced flavor melding.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter without lumps.
  • Press the crust firmly to prevent it from crumbling when cutting the bars.
  • If you prefer a crunchier pecan topping, toast the pecans lightly before incorporating them into the filling.
  • Refrigeration is essential for proper setting; do not skip chilling before serving.
  • These bars can be stored covered in the refrigerator for up to 5 days.

Find it online: https://slsrecipes.com/pecan-pie-cheesecake-bars-recipe-3/