Pecan Pie Cheesecake Bars

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Pecan Pie Cheesecake Bars

If you’re looking for a dessert that combines the best of cheesecake and pecan pie, these Pecan Pie Cheesecake Bars are perfect for you! They start with a crunchy graham cracker crust, followed by a creamy cheesecake layer, and are topped with a gooey, nutty pecan pie topping. These bars are a fantastic treat for any occasion, and they’re sure to impress your family and friends. Easy to make and absolutely irresistible, these bars bring together the richness of cheesecake and the sweet, buttery goodness of pecan pie in one delightful bite!

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars

Pecan pie cheesecake bars are a delightful mashup of crunchy graham cracker crust, creamy cheesecake filling, and gooey pecan pie topping. Perfect for any occasion, these bars are sure to impress and satisfy everyone’s sweet tooth.

Ingredients

  • Graham Cracker Crust:
  • 2½ cups graham cracker crumbs
  • ½ cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • ½ cup salted butter, melted and cooled
  • Cheesecake Filling:
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 24 ounces cream cheese, at room temperature
  • ¾ cup sour cream, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • Pecan Topping:
  • ½ cup salted butter, sliced into 1-tablespoon pats
  • ½ cup dark Karo syrup
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • ¼ cup heavy cream
  • 1½ cups roughly chopped pecans

Instructions

    Prep and Crust: Preheat your oven to 350°F. Line a 9x9 baking dish with parchment paper, leaving an overhang to help lift the bars out later. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, and granulated sugar. Stir in the melted butter until the mixture is fully coated. Press this mixture evenly into the bottom of your prepared dish. Bake for 10 minutes, then remove from the oven and reduce the temperature to 325°F.

    Cheesecake Filling: In a small bowl, mix granulated sugar and cornstarch. In a large bowl, using a stand mixer or handheld mixer on low speed, beat together the cream cheese and sour cream until smooth (about 1-1½ minutes). Add the sugar and cornstarch mixture, mixing until well combined. Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition until no yellow streaks remain.

    Bake Cheesecake: Spoon the cheesecake filling over the crust, smoothing it out with an offset spatula. Gently tap the baking dish to release any air bubbles. Bake for 50-55 minutes, until the center is slightly wobbly. Turn off the oven, crack the door, and let the bars rest for 30 minutes. Remove from the oven and let sit at room temperature for 1 hour, then cover and chill in the refrigerator for at least 4 hours.

    Pecan Topping: While the cheesecake chills, make the pecan topping. Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the dark Karo syrup, granulated sugar, brown sugar, and heavy cream. Continue whisking constantly for 5-7 minutes, until the sugars are fully melted and the mixture comes to a low boil. Reduce heat to medium-low and simmer for 2 more minutes, stirring occasionally. Remove from heat and stir in the chopped pecans. Let the topping cool completely.

    Assemble and Serve: Once the cheesecake is fully chilled, remove from the refrigerator. Use the parchment paper overhang to lift the bars out of the baking dish. Spoon the cooled pecan topping over the cheesecake layer. Slice into 16 bars (4x4 slices). Store in the refrigerator until ready to serve.

 

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