Description
These Pecan Pie Cheesecake Bars combine a rich, creamy cheesecake layer with the classic sweet and nutty flavors of pecan pie, all atop a buttery graham cracker crust. Perfect for dessert lovers who want the best of both worlds in every bite.
Ingredients
Scale
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
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper to ensure easy removal of the bars.
- Make the Crust: In a food processor, pulse the graham crackers and granulated sugar until you have fine crumbs. Mix in the melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy. Add the eggs one at a time and mix well after each addition. Stir in the vanilla extract. Pour this cheesecake batter over the graham cracker crust, spreading it evenly.
- Make Pecan Pie Layer: In a medium saucepan, combine the brown sugar, light corn syrup, heavy cream, butter, and kosher salt. Heat the mixture over medium heat until it comes to a boil. Let it boil for 1 minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow this mixture to cool slightly before pouring it evenly over the cheesecake layer.
- Bake: Place the baking dish in the oven and bake for 35 minutes. After baking, remove from the oven and let the bars cool completely at room temperature.
- Chill and Serve: Once cooled, cover the bars and refrigerate for at least 4 hours to allow them to set fully. After chilling, cut into 24 bars and serve.
Notes
- For easier slicing, chill the bars overnight.
- You can substitute pecans with walnuts if preferred.
- Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
- Parchment paper lining helps with easy removal and clean slicing.
- Store leftover bars refrigerated in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
