Description
Pecan Pie Cheesecake Bars combine the rich creaminess of cheesecake with the sweet, nutty flavor of pecan pie in a delightful three-layer bar. Featuring a buttery graham cracker crust, a smooth cheesecake middle, and a gooey pecan topping, these bars are perfect for dessert lovers seeking an indulgent treat with familiar flavors all in one bite.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake
- 16 ounces cream cheese, at room temperature (2 packages, 8 oz each)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Pecan Pie Layer
- 1 cup light brown sugar, packed
- ½ cup light corn syrup (or dark corn syrup)
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, spraying the pan first with cooking spray so the parchment will stick. Set aside.
- Make the Crust: In a food processor, pulse graham cracker crumbs and granulated sugar until fine crumbs form. Add melted butter and pulse to combine. Press the mixture evenly into the bottom of the prepared baking dish using a spoon or fingers. Bake for 10 minutes to set the crust. Remove from oven.
- Prepare Cheesecake Layer: In a mixing bowl with a whisk attachment, combine cream cheese, sugar, eggs, vanilla extract, and salt. Mix on medium speed until smooth and creamy, about 5 minutes. Pour this cheesecake mixture over the baked crust and smooth with a spatula. Bake for 20 to 30 minutes, or until the cheesecake layer starts to set but is not fully firm. Remove from oven.
- Make Pecan Pie Topping: In a small saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract. Stir constantly and bring to a boil, cooking for an additional 1 minute. Remove from heat and stir in chopped pecans.
- Assemble and Bake: Pour the warm pecan pie topping over the cheesecake layer, spreading evenly with a spatula if needed. Return the pan to the oven and bake for 40 minutes, or until the pecan layer turns golden and bubbly.
- Cool and Chill: Let the bars cool completely at room temperature. Then cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to set fully.
- Serve: Once chilled, use the parchment paper to lift the bars out of the pan. Cut into squares and serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is at room temperature before mixing to achieve a smooth cheesecake layer without lumps.
- Using parchment paper to line the pan ensures easy removal of the bars after baking.
- You can substitute dark corn syrup for light corn syrup based on your preference; it will deepen the flavor of the pecan topping.
- Store leftovers covered in the refrigerator for up to 5 days.
- For easier cutting, use a sharp knife warmed under hot water and wipe dry between cuts to get clean edges.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
