Pecan Pie Cheesecake Bars Recipe

Introduction

Pecan Pie Cheesecake Bars are a delightful combination of creamy cheesecake and rich pecan pie flavors. With a buttery graham cracker crust and a sweet, nutty topping, these bars make a perfect dessert for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 1/3 cup brown sugar, packed
• 2 tbsp unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: In a medium bowl, combine graham cracker crumbs and 1/3 cup melted butter. Stir until the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan to form the crust.
3. Step 3: Bake the crust for 10 minutes. Remove from the oven and set aside.
4. Step 4: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Step 5: Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract.
6. Step 6: Pour the cheesecake mixture over the baked crust and spread evenly.
7. Step 7: In a separate bowl, whisk together chopped pecans, corn syrup, brown sugar, and 2 tablespoons melted butter until fully blended.
8. Step 8: Gently spoon the pecan pie topping mixture over the cheesecake layer, spreading it evenly.
9. Step 9: Bake for 40-45 minutes, or until the center is set and the topping is golden brown. If pecans brown too quickly, loosely tent the pan with foil.
10. Step 10: Let the bars cool completely to room temperature.
11. Step 11: Refrigerate for at least 4 hours, preferably overnight, before slicing.
12. Step 12: Use the parchment overhang to lift the bars from the pan. Cut into squares and serve.

Tips & Variations

• For extra crunch, toast the pecans lightly before mixing them in the topping.
• Substitute half the corn syrup with maple syrup for a richer flavor.
• If you prefer a less sweet dessert, reduce the brown sugar in the topping by a tablespoon.
• Ensure the cream cheese is fully softened to avoid lumps in your cheesecake layer.

Storage

Store the pecan pie cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars for up to 2 months, thawing overnight in the fridge before serving. These bars are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a cookie crust like shortbread or even a brownie base can work well if you prefer. Just adjust baking times accordingly.

How do I prevent the pecan topping from burning?

If the pecans start browning too quickly, cover the pan loosely with aluminum foil partway through baking to protect the topping while the bars finish cooking.

Pecan Pie Cheesecake Bars Recipe

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4.5 from 54 reviews

Indulge in these rich and decadent Pecan Pie Cheesecake Bars, featuring a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a luscious pecan pie topping. Perfect for dessert lovers looking for a delightful twist on classic pecan pie and cheesecake combined into one irresistible treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted

For the cheesecake layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the pecan pie topping:

• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 1/3 cup brown sugar, packed
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
3. Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and set aside to cool slightly.
4. Prepare cheesecake layer: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
5. Add eggs and vanilla: Incorporate the eggs one at a time into the cream cheese mixture, mixing gently until just combined. Stir in the vanilla extract for added flavor.
6. Assemble cheesecake layer: Pour the cheesecake filling evenly over the baked crust and use a spatula to spread it out smoothly.
7. Make pecan pie topping: In a separate bowl, whisk together chopped pecans, light corn syrup, brown sugar, and melted butter until fully blended and well combined.
8. Add topping to cheesecake: Gently spoon the pecan pie topping mixture over the cheesecake layer, spreading it evenly to cover the surface.
9. Bake the bars: Bake the assembled bars for 40-45 minutes, or until the center is set and the topping turns golden brown. If the pecans start browning too quickly, loosely tent the pan with aluminum foil to prevent burning.
10. Cool to room temperature: Remove the pan from the oven and allow the bars to cool completely to room temperature on a wire rack.
11. Chill: Refrigerate the bars for at least 4 hours or preferably overnight to let them firm up before slicing.
12. Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve chilled or at room temperature for best taste.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth cheesecake layer.
• Press the crust firmly to prevent it from crumbling when cutting.
• If pecans brown quickly, tent the pan with foil midway through baking.
• Refrigeration is key to achieving clean, firm slices.
• Store leftovers covered in the refrigerator for up to 5 days.
• For added flavor, consider adding a pinch of cinnamon to the pecan topping.

Keywords: Pecan Pie Cheesecake Bars, pecan pie bars, cheesecake bars, pecan pie dessert, holiday dessert, graham cracker crust, creamy cheesecake, nutty topping