Description
Delight in these decadent Pecan Pie Cheesecake Bars that perfectly combine a crunchy graham cracker crust, creamy cheesecake layer, and a gooey pecan pie topping. This dessert is baked to perfection, offering a rich and satisfying treat ideal for any occasion.
Ingredients
Scale
Crust
- 2 ½ cups graham cracker crumbs (about 18 full-size graham crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Layer
- 2 (8 oz.) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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 evenly over the graham cracker crust. Set aside.
- Make the Pecan Pie Layer: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and kosher 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, taking care not to disturb it to avoid sinking. Bake the bars in the preheated oven for 35 minutes, or until set.
- 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 to firm up.
- Serve: Use the parchment paper to lift the bars from the baking dish. Slice into 16 bars and enjoy this rich, layered dessert.
Notes
- Be sure to fully soften the cream cheese to avoid lumps in the cheesecake layer.
- Allow the pecan pie topping to cool slightly before spreading to prevent melting the cheesecake layer beneath.
- Use parchment paper with overhanging edges for easy removal of bars.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a nut-free version, omit the pecans or substitute with seeds, but note this will change the flavor.
