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Pecan Pie Cheesecake Bars
5 from 22 votes

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars present a layered dessert with a crunchy graham cracker crust, a smooth cream cheese filling, and a rich pecan pie topping. The combination of creamy cheesecake and sticky pecan pie caramel complements the nutty crunch of chopped pecans, creating a decadent treat sliced into bars for serving.

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

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

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
  6. 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

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%)

Nutrition Facts

Serving: 24 large bars

Amount Per Serving

Calories 263

% 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.