Pecan Pie Cheesecake Bars
User Reviews
5
Pecan Pie Cheesecake Bars
Description
This dessert begins with a crust of finely crushed graham crackers mixed with melted unsalted butter pressed into a lined 8-inch square pan and baked briefly to set. The cheesecake layer combines room temperature cream cheese, sugar, vanilla extract, and eggs beaten together until smooth and spread evenly over the crust.
The pecan pie layer is made by boiling corn syrup, brown sugar, butter, salt, vanilla extract, and heavy cream together, then stirring in roughly chopped pecans. This mixture is poured over the cheesecake layer and spread carefully to create a textured top. Baking for 40 to 45 minutes allows the cheesecake to set and the pecan layer to turn a golden brown, creating a firm but creamy sliceable bar.
Chilling after baking is important to ensure clean cuts and the right texture. The bars combine the richness and tang of cheesecake with the caramelized sweetness and crunch of pecan pie topping, blending two classic desserts into one shareable treat.
Ingredients
For the Crust:
- 1 1/2 cups graham crackers finely crushed
- 3 Tablespoons butter unsalted, melted
For the Cheesecake Layer:
- 16 oz. cream cheese at room temp
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 egg large
For the Pecan Pie Layer:
- 1/4 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup butter unsalted
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup pecans roughly chopped
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper then spray it with a non-stick cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- Beat together the cream cheese, sugar and vanilla extract until well combined.
- Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture a top the crust, spreading it into an even layer.
- Add the corn syrup, brown sugar, butter, salt, vanilla extract and heavy cream to a saucepan and bring to a boil over medium heat stirring constantly. Cook for 1 minute and then remove from the heat. The stir in the chopped pecans. Pour this mixture over the cheesecake layer and spread it into an even layer if possible.
- Bake for 40-45 minutes until the cheesecake is set and the pecan layer is golden brown.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 219mg | 9% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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