Pecan Pie Cheesecake Bars
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
35 mins
-
Additional Time
4 hrs
-
Total Time
5 hrs 5 mins
-
Servings
24 large bars
-
Calories
263 kcal
-
Course
Baked Goods
-
Cuisine
American
Pecan Pie Cheesecake Bars
Description
This dessert starts with a graham cracker crust pressed firmly into a baking dish, providing a crisp base that supports the creamy cheesecake layer made from cream cheese, sugar, eggs, and vanilla. The cheesecake is whipped to a fluffy consistency, ensuring a smooth and rich texture once baked.
The pecan pie topping is prepared by boiling brown sugar, corn syrup, heavy cream, butter, and salt briefly to develop caramelization, then mixed with vanilla and chopped pecans. This mixture is poured carefully over the cheesecake and baked together, allowing the caramel to set and the pecans to toast lightly.
After baking and cooling, these bars deliver a balance of textures from the crunchy crust, silky cheesecake, and sticky pecan pie. They can be refrigerated before slicing, which helps the bars hold their form and makes cutting cleaner.
Using parchment paper in the pan prevents sticking, and the bars are freezer-friendly when stored in proper bags, making them convenient for advance preparation.
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size grahams
- ¼ cup granulated sugar
- ½ cup butter melted, unsalted
For the cheesecake layer:
- 2 packages cream cheese 8 ounce each, softened
- ¾ cup granulated sugar
- 2 egg large
- 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 butter unsalted
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
- Line a 13x9 baking dish with parchment paper. Set aside.
- In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
- For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
- For the pecan pie layer, heat brown sugar, corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.
- Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
- Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!
Notes
- Line your baking dish with parchment paper to prevent the bars from sticking and to ease removal.
- Graham cracker crumbs can be homemade by crushing full-size graham crackers in a sealed bag with a rolling pin.
- These cheesecake bars freeze well when stored in freezer bags; thaw them in the fridge or at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 39mg | 13% |
| Sodium | 119mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
