Pecan Pie Cheesecake Bars
User Reviews
4.5
Pecan Pie Cheesecake Bars
Description
Pecan Pie Cheesecake Bars start with a pressed graham cracker and sugar crust baked briefly to set. A smooth cheesecake layer made from room-temperature cream cheese, sugar, eggs, vanilla, and salt is whipped thoroughly until completely smooth and poured over the crust before baking until slightly set. The pecan pie layer is prepared by heating brown sugar, corn syrup, heavy cream, butter, vanilla, and salt with finely chopped pecans while stirring constantly until caramelized and combined.
The pecan pie layer is spread atop the cooled cheesecake layer. Once fully assembled, the bars are chilled in the refrigerator for at least four hours to firm up, ensuring clean slices that hold their shape. The dessert balances a crunchy sweet topping with a creamy cheesecake center over a crisp crust.
The recipe recommends lining the baking pan with parchment that overhangs the edges for easy removal. Softened but not melted cream cheese is critical for the smooth cheesecake. The pecan topping must be stirred continuously to avoid burning and removed from heat promptly once ready. Finished bars can be stored refrigerated up to five days or frozen for up to three months after proper wrapping.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup sugar granulated
- ½ cup butter unsalted, melted
For the Cheesecake
- 16 ounce cream cheese at room temperature (2 pkg, 8 oz each)
- ¾ cup sugar granulated
- 2 large egg
- 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
- ½ cup heavy cream
- ¼ cup butter unsalted
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat your oven to 350 F degrees. Line a 9x9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
For the Crust
- In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it's pressed evenly. Transfer the pan to the oven and bake for 10 minutes.
For the Cheesecake
- Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes.
- Pour this over graham crust and smooth it out as much as possible with a spatula. Transfer the pan to the oven and bake for 20 to 30 minutes until the cheesecake starts to set a bit.
For the Pecan Pie Layer
- Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans.
- Pour over the cheesecake layer, and smooth it out with a spatula if necessary. Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
- Cut the cheesecake into slices before serving.
Notes
- Line the pan with parchment paper extending over edges for easy removal of bars.
- Use room temperature cream cheese and mix thoroughly for a smooth cheesecake layer.
- Constantly stir caramelizing pecan topping to prevent burning and remove from heat promptly.
- Chill bars for at least 4 hours in the fridge before cutting to ensure they hold together.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze wrapped tightly for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 429kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 316mg | 13% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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