Description
Delightfully rich and creamy, these Pecan Pie Cheesecake Bars combine the luscious texture of cheesecake with the classic flavors of pecan pie, all on a buttery graham cracker crust. Perfect for gatherings or a special dessert treat, each bar is topped with a decadent pecan pie layer that sets beautifully after chilling.
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 Topping
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper, ensuring the edges are long enough to create a sling for easy removal of the bars after baking.
- Make the Crust: In a food processor, pulse the graham crackers and granulated sugar until they form fine crumbs. Transfer to a bowl and stir in the melted unsalted butter until well combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Prepare the Cheesecake Layer: Using a mixer, beat the softened cream cheese and 3/4 cup granulated sugar together until the mixture is smooth and creamy with no lumps. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Pour this cheesecake batter evenly over the graham cracker crust in the baking dish.
- Make the Pecan Pie Topping: In a medium saucepan, combine the light brown sugar, light corn syrup, heavy whipping cream, unsalted butter, and kosher salt. Bring the mixture to a boil over medium heat and then allow it to boil gently for 1 minute, stirring frequently. Remove the saucepan from heat and stir in the vanilla extract and chopped pecans. Let this mixture cool slightly before pouring it evenly over the cheesecake layer in the baking dish.
- Bake the Bars: Place the assembled dish in the preheated oven and bake for 35 minutes. The edges should be set but the center may still have a slight jiggle, similar to typical cheesecake doneness.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, cover the dish loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until thoroughly chilled and firm to the touch.
- Slice and Serve: Use the parchment paper sling to lift the bars from the pan. Cut into 24 squares using a sharp knife. Serve chilled for the best flavor and texture.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Do not overbake; the cheesecake should still have a slight jiggle in the center when done to maintain creaminess.
- For easier cutting, warm the knife blade under hot water and dry it before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can substitute light corn syrup with an equal amount of golden syrup or honey if preferred.
