Description
Pecan Pie Cheesecake Bars are a decadent, rich dessert combining a crunchy graham cracker crust, creamy cheesecake layer, and a sweet, nutty pecan pie topping. Perfect for special occasions or a delightful treat, these bars feature a harmonious blend of creamy texture and crunchy pecans with caramel-like sweetness.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Pecan Pie Topping:
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy lifting of the bars later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared baking pan. Bake the crust for 8-10 minutes until golden brown, then remove from the oven and let it cool completely.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the eggs one at a time, followed by the vanilla extract, beating until fully incorporated. Pour this cheesecake mixture over the cooled crust and spread evenly with a spatula.
- Make the Pecan Pie Topping: In a separate bowl, whisk together the brown sugar, light corn syrup, melted butter, eggs, and vanilla extract until the mixture is smooth. Stir in the chopped pecans evenly.
- Assemble and Bake: Carefully pour the pecan pie topping over the cheesecake layer, spreading it out evenly. Bake the assembled bars at 350°F (175°C) for 35-40 minutes or until the topping is set and golden brown around the edges.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, refrigerate the bars for at least 2 hours to firm up before slicing and serving.
- Serve: Use the parchment paper overhang to lift the bars from the pan and cut into squares. Enjoy the rich combination of creamy cheesecake and nutty pecan pie topping!
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
- Line the pan with parchment paper for easy removal and clean slicing.
- For best texture and flavor, chill the bars for at least 2 hours before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can toast the pecans lightly before mixing to enhance their flavor, if desired.
