Why You’ll Love Pecan Pie Cheesecake Bars Recipe

This Pecan Pie Cheesecake Bars dessert offers the best of both worlds. The graham cracker crust provides a satisfying crunch, while the cheesecake layer adds a smooth, creamy contrast. Topped with a luscious pecan pie filling, these bars are both decadent and easy to serve. They can be made ahead of time, making them a convenient choice for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
2 ½ cups graham cracker crumbs (about 18 full-size graham crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted

For the cheesecake layer:
2 packages (8 ounces each) cream cheese, softened
¾ cup granulated sugar
2 large eggs
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 unsalted butter
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 cups chopped pecans

Directions

Prepare the crust: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper. In a food processor, pulse graham crackers and sugar until fine crumbs form. Add melted butter and pulse until combined. Press the mixture into the bottom of the prepared baking dish.
Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Pour the cheesecake mixture over the prepared crust, spreading evenly.
Prepare the pecan pie layer: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a boil, stirring constantly, and let it boil for 1 minute. Remove from heat and stir in vanilla extract and chopped pecans. Allow the mixture to cool slightly before pouring it over the cheesecake layer.
Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the center is set. Remove from the oven and let it cool completely in the dish.
Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, to allow the bars to firm up.
Serve: Once chilled, cut into squares and serve.

Servings and Timing

Servings: 24 large bars
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 4 hours (for chilling)
Total Time: Approximately 5 hours and 5 minutes

Variations

Gluten-Free: Use gluten-free graham cracker crumbs and ensure all other ingredients are gluten-free.
Nut-Free: Omit the pecans and substitute with a nut-free caramel topping.
Chocolate Lovers: Add a layer of chocolate ganache between the cheesecake and pecan layers.

Storage/Reheating

Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
Freezing: These bars can be frozen for up to 3 months. Wrap each bar individually in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.

FAQs

How can I prevent the pecan layer from sinking into the cheesecake?

To prevent the pecan layer from sinking, allow it to cool slightly before pouring it over the cheesecake layer. Additionally, pour the pecan mixture slowly and evenly to ensure it stays on top.

Can I use a different nut instead of pecans?

Yes, you can substitute pecans with walnuts or almonds, though the flavor and texture will differ slightly.

Is it necessary to chill the bars before serving?

Yes, chilling allows the layers to set properly, making the bars easier to cut and enhancing their flavor.

Can I make these bars ahead of time?

Absolutely! These bars can be made up to 2 days in advance and stored in the refrigerator.

Can I use a store-bought graham cracker crust?

While a store-bought crust can be used, making your own allows for a fresher taste and the option to customize ingredients.

How do I cut clean slices?

For clean slices, use a sharp knife and wipe it clean between cuts. Ensure the bars are fully chilled before slicing.

Can I use low-fat cream cheese?

Low-fat cream cheese can be used, but it may affect the texture and richness of the cheesecake layer.

How do I store leftovers?

Store leftover bars in an airtight container in the refrigerator. They will keep for up to 5 days.

Can I freeze the bars?

Yes, these bars freeze well. Wrap each bar individually and store in a freezer-safe container for up to 3 months.

Can I add chocolate chips to the pecan layer?

Adding chocolate chips can introduce a delightful flavor contrast. Stir in about ½ cup of mini chocolate chips into the pecan mixture before pouring it over the cheesecake layer.

Conclusion

Pecan Pie Cheesecake Bars are a delectable dessert that combines the best elements of two classics. With their rich layers and delightful textures, they are sure to impress at any gathering. Whether for a holiday celebration or a casual get-together, these bars are a sweet treat that everyone will love.

Pecan Pie Cheesecake Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful fusion of creamy cheesecake and rich pecan pie with these Pecan Pie Cheesecake Bars. Featuring a buttery graham cracker crust, velvety cheesecake filling, and a luscious pecan pie topping, these bars offer a perfect balance of textures and flavors. Ideal for holiday gatherings or any special occasion, they promise to be a crowd-pleaser.

Author: Emily
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 5 hours 5 minutes
Yield: 24 large bars
Category: Dessert Bars
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust:
Preheat oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper. In a food processor, pulse graham crackers and sugar until fine crumbs form. Add melted butter and pulse until combined. Press mixture firmly into bottom of prepared baking dish.
Make the cheesecake layer:
In a large mixing bowl, beat softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Pour the cheesecake mixture over the crust and spread evenly.
Prepare the pecan pie topping:
In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and stir in vanilla extract and chopped pecans. Let cool slightly.
Assemble and bake:
Carefully spoon pecan mixture over cheesecake layer, spreading evenly. Bake for 35 minutes, or until center is set.
Cool and chill:
Remove from oven and let bars cool completely. Cover and refrigerate at least 4 hours or overnight.
Serve:
Slice into bars and enjoy the creamy cheesecake with rich pecan pie topping!

Notes

Ensure cream cheese is softened for smooth batter.
Let pecan topping cool slightly before adding to prevent sinking.
Toast pecans lightly for enhanced flavor.