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Pecan Pie Cheesecake Bars Recipe

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3.9 from 2 reviews

These Pecan Pie Cheesecake Bars combine the creamy richness of cheesecake with the sweet, nutty topping of pecan pie for a delightful holiday dessert. Easy to prepare and perfect for potlucks or family gatherings, these bars feature a buttery graham cracker crust, smooth cheesecake filling, and a luscious pecan pie topping baked to golden perfection.

Ingredients

Crust

  • 16 graham crackers
  • ¼ cup granulated sugar
  • ½ cup butter, melted (1 stick)

Cheesecake Filling

  • 24 ounces cream cheese, room temperature (3 bricks at 8 ounces each)
  • 1 cup sour cream, room temperature
  • ½ cup dark brown sugar, packed
  • 3 eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour

Pecan Pie Topping

  • ½ cup butter
  • ½ cup heavy cream
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ cup light corn syrup
  • 2 cups chopped pecans

Instructions

  1. Prepare the baking dish: Line a 9×13 inch baking dish with parchment paper and lightly spritz the paper with nonstick cooking spray to ensure easy removal of bars.
  2. Make the crust: Place the graham crackers and granulated sugar in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is evenly combined. Press this crumb mixture firmly into the bottom of the prepared baking dish. Set aside.
  3. Make the cheesecake filling: Using a mixer, beat the cream cheese on medium speed until light and creamy. Add the sour cream and continue mixing until fully blended, scraping down the sides of the bowl as needed. Add the dark brown sugar, eggs, egg yolks, vanilla extract, and flour, beating until the mixture is smooth and combined.
  4. Assemble cheesecake layer: Pour the cheesecake batter over the prepared crust and spread evenly. Refrigerate for at least 2 hours to help the layer set before adding the topping.
  5. Prepare pecan pie layer: Preheat the oven to 350°F (175°C). In a medium saucepan over medium heat, melt the butter. Stir in the heavy cream, light brown sugar, vanilla extract, and light corn syrup. Bring the mixture to a boil, stirring frequently to combine thoroughly.
  6. Add pecans: Remove the saucepan from heat and stir in the chopped pecans, ensuring they are well coated with the syrup mixture.
  7. Top and bake: Before removing the cheesecake layer from the refrigerator, spoon the pecan pie topping evenly over it. Bake the assembled bars for 55 to 60 minutes, or until the center no longer jiggles and the pecans are golden and bubbly.
  8. Cool and chill: Allow the bars to cool at room temperature for at least one hour. Then cover and refrigerate overnight to fully set the layers and develop flavor.
  9. Serve: Use a sharp knife to cut into 24 bars before serving. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Room temperature ingredients ensure a smoother cheesecake filling without lumps.
  • Press the crust firmly to create a stable base that holds the layers well.
  • Refrigerating the cheesecake layer before topping prevents mixing and keeps layers distinct.
  • Baking times can vary depending on the oven; check for the center’s firmness and absence of jiggle as a doneness indicator.
  • Bars taste best after chilling overnight for full flavor and texture development.
  • Store bars refrigerated for up to 4-5 days in an airtight container.

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