Pecan Pie Cheesecake Bars
These Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts—creamy cheesecake and rich pecan pie. The buttery graham cracker crust provides the perfect base, followed by a layer of velvety cheesecake that’s topped with a luscious pecan pie filling. The combination of textures and flavors makes these bars an irresistible treat, especially for the holiday season.
Equipment
Ingredients
For the Crust:
- 2 ½ cups graham cracker crumbs about 18 full-size graham crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Layer:
- 2 8 oz. packages cream cheese softened
- 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
Preheat and Prepare;
- Preheat the oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper, leaving extra parchment over the edges for easy removal. Set aside.
Make the Crust:
- In a food processor, pulse the graham crackers and sugar until fine crumbs form. Add the melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the bottom of a cup or your hand. Set aside.
Prepare the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, eggs, and vanilla extract with an electric mixer for 3-5 minutes, until the mixture is smooth and fluffy. Spread this cheesecake mixture over the graham cracker crust and set aside.
Make the Pecan Pie Layer:
- In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Stir constantly and bring to a boil. Boil for 1 minute, then remove from heat. Stir in the vanilla extract and chopped pecans, then let the mixture cool slightly.
Assemble and Bake:
- Gently spoon the pecan pie mixture over the cheesecake layer to avoid it sinking to the bottom. Bake the bars in the preheated oven for 35 minutes.
Cool and Chill:
- Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve:
- Use the parchment paper to lift the bars from the baking dish, slice into 16 bars, and enjoy!
Tips for Making the Best Pecan Pie Cheesecake Bars:
- Use Room Temperature Ingredients: Softened cream cheese and room-temperature eggs ensure a smooth cheesecake layer.
- Chill Before Slicing: Chilling the bars for several hours (or overnight) is crucial for setting the layers, making it easier to slice cleanly.
- Easy Lifting: Leave some parchment paper overhang on the edges to help lift the bars from the pan before slicing.
Serving Suggestions:
- These Pecan Pie Cheesecake Bars are perfect on their own, but for an extra indulgent touch:
- Top with Whipped Cream: A dollop of whipped cream complements the richness.
- Drizzle with Chocolate: Melted chocolate drizzled over the bars adds an extra layer of flavor.
- Sprinkle with Sea Salt: A hint of sea salt enhances the sweetness and balances the flavors.
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.