Pecan Pie Cheesecake Bars recipe

Pecan Pie Cheesecake Bars combine the rich, creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. These bars are the perfect dessert for holidays, family gatherings, or any time you want to impress your guests with a delightful treat.

Ingredients

To make these delicious bars, you’ll need:

• Crust Ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
• Pecan Pie Topping:
  • 1 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/3 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans

Preparation

Prepping the Baking Pan:

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Assembling the Ingredients:

1. Gather all the ingredients and measure them out before you start.

Making the Crust:

1. Mixing the Crust Ingredients:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
   • Mix until the crumbs are evenly coated and resemble wet sand.
2. Pressing the Crust into the Pan:
   • Press the mixture firmly into the bottom of the prepared baking pan.
   • Use the back of a spoon or the bottom of a measuring cup to ensure an even layer.
   • Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Creating the Cheesecake Layer:

1. Mixing the Cheesecake Batter:
   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the vanilla extract.
2. Pouring Over the Crust:
   • Pour the cheesecake batter over the cooled crust, spreading it into an even layer.

Preparing the Pecan Pie Topping:

1. Combining Pecan Topping Ingredients:
   • In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until well combined.
   • Stir in the chopped pecans.
2. Spreading Topping Over Cheesecake Layer:
   • Carefully spoon the pecan mixture over the cheesecake layer, spreading it out evenly.

Baking the Bars:

1. Preheating the Oven:
   • Ensure your oven is preheated to 350°F (175°C).
2. Baking Time and Temperature:
   • Bake the bars for 40-45 minutes, or until the center is set and the topping is golden brown.
   • If the edges start to brown too quickly, cover them with foil.

Cooling and Setting:

1. Allowing the Bars to Cool:
   • Let the bars cool in the pan on a wire rack for about an hour.
2. Refrigerating for Best Results:
   • Once cooled, refrigerate the bars for at least 2 hours to set fully before slicing.

Serving Suggestions

To serve, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy! These bars are perfect on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips

• Keeping the Bars Fresh:
  • Store the bars in an airtight container in the refrigerator for up to 5 days.
• Freezing for Later:
  • For longer storage, freeze the bars in a single layer until solid, then transfer to a freezer-safe container. They can be frozen for up to 2 months.

Variations

• Adding Chocolate Chips: Mix in 1/2 cup of chocolate chips to the cheesecake batter for a chocolatey twist.
• Using Different Nuts: Substitute pecans with walnuts or almonds for a different flavor profile.

Tips for Success

• Avoiding Cracks in the Cheesecake: Ensure your cream cheese is fully softened and beat the batter until smooth to prevent cracks.
• Getting the Perfect Texture: Don’t overbake the bars; the center should still be slightly jiggly when you remove them from the oven.

FAQs

1. Can I make these bars ahead of time?
   • Yes, these bars can be made a day in advance and stored in the refrigerator until ready to serve.
2. How do I store leftovers?
   • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
3. Can I use a different type of crust?
   • Yes, a shortbread or cookie crust would also work well with this recipe.
4. What if I don’t have a food processor?
   • You can crush graham crackers in a zip-top bag using a rolling pin.
5. How long do these bars last?
   • They last up to 5 days in the refrigerator and up to 2 months in the freezer.

Conclusion

Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts. With a buttery graham cracker crust, a creamy cheesecake layer, and a rich pecan pie topping, these bars are sure to impress. Give this recipe a try and enjoy the sweet, nutty, and creamy goodness!

Yield: 24 Large Bars

Pecan Pie Cheesecake Bars recipe

Print

Pecan Pie Cheesecake Bars combine the rich, creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. These bars are the perfect dessert for holidays, family gatherings, or any time you want to impress your guests with a delightful treat.

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 4 hours

Total Time 5 hours 5 minutes

Ingredients

• For the crust:
• 2 ½ cups graham cracker crumbs about 18 full size grahams
• ¼ cup granulated sugar
• ½ cup unsalted butter melted
• For the cheesecake layer:
• 2 packages cream cheese, softened 8 ounce each
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the pecan pie layer:
• 1 cup light brown sugar packed
• ½ cup light corn syrup
• ½ cup heavy whipping cream
• ¼ cup unsalted butter
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions

• Line a 13×9 baking dish with parchment paper. Set aside.

• In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.

• For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.

• For the pecan pie layer, heat brown sugar, corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.

• Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.

• Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy