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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.

Ingredients

Scale

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

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