Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars – A Decadent Twist on Classic Desserts

If you’re a fan of rich, creamy cheesecake and sweet, nutty pecan pie, then these Pecan Pie Cheesecake Bars are a dream come true. With a buttery graham cracker crust, a velvety cheesecake center, and a gooey pecan pie topping, these bars deliver layers of deliciousness in every bite. Perfect for holidays, gatherings, or any time you’re craving something extra special, this dessert is a guaranteed crowd-pleaser.

Why You’ll Love These Pecan Pie Cheesecake Bars

This recipe combines the best of both worlds: the tangy richness of cheesecake and the sticky-sweet nuttiness of pecan pie. The layers are easy to prepare, making this an impressive dessert with minimal fuss. Plus, the bars can be made ahead, which is always a bonus during busy times.

Pecan Pie Cheesecake Bars Recipe

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve
   Use the parchment paper to lift the bars from the baking dish, slice into 16 bars, and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes (plus chilling time)
• Calories: 480 kcal per serving
• Servings: 16 bars

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.

Storing Leftovers

These bars can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars individually wrapped in plastic wrap, then place in an airtight container for up to 3 months.

Final Thoughts

These Pecan Pie Cheesecake Bars are the ultimate dessert for anyone who loves rich, layered treats. With their creamy cheesecake filling and sweet, nutty topping, they’re perfect for any occasion. Try this recipe the next time you need a decadent dessert, and prepare to impress!

Pecan Pie Cheesecake Bars

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• Author: Dulcia
• Total Time: 55 minutes (plus chilling time)
• Yield: 16 1x

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Description

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.

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Ingredients

Scale 1x2x3x

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

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Instructions

Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside.
In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside.
For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside.
For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly.
Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom.
Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely.
Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Slice into bars and enjoy!

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 480