Heavenly Pecan Pie Cheesecake Bars
Indulge in these cozy and dreamy pecan pie cheesecake bars that combine the richness of cheesecake with the classic taste of pecan pie, all tucked into a buttery graham cracker crust.
Ingredients
Crust
- 1.5 cups 1 ½ cups (375 ml) graham cracker crumbs About 18 full-size graham crackers.
- 0.25 cups ¼ cup (50 g) granulated sugar For mixing with the crust.
- 0.5 cups ½ cup (113 g) unsalted butter, melted Used to bind the crust together.
Cheesecake Layer
- 16 oz 2 (8 oz) packages cream cheese, softened Can substitute with Neufchâtel for a lighter option.
- 2 large 2 large eggs Room temperature for better mixing.
- 0.75 cups ¾ cup (150 g) granulated sugar For the cheesecake layer.
- 1 tsp 1 tsp vanilla extract Enhances the flavor.
- 0.5 tsp ½ tsp kosher salt Balances sweetness.
Pecan Pie Topping
- 2 cups 2 cups chopped pecans These provide the nutty topping.
- 1 cup 1 cup light brown sugar, packed For the topping's sweetness.
- 0.5 cups ½ cup (120 ml) light corn syrup Provides the glossy pecan pie texture.
- 0.5 cups ½ cup (120 ml) heavy whipping cream Creates a silky texture in the topping.
- 0.5 cups ½ cup (113 g) unsalted butter Melted butter adds richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13 baking dish with parchment paper, leaving some overhang.
- For the crust, pulse graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter in a food processor until resembling damp sand. Press firmly into the bottom of the pan.
- Bake crust for 8-10 minutes until set and lightly golden. Allow to cool.
Cheesecake Layer
- Beat cream cheese with ¾ cup granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and salt.
- Pour the cheesecake mixture over the cooled crust, spreading evenly.
Pecan Pie Topping
- In a medium saucepan, combine brown sugar, light corn syrup, heavy cream, butter, and kosher salt. Bring to a vigorous boil over medium heat, stirring constantly.
- Allow to boil for about 1 minute, then remove from heat and stir in vanilla and chopped pecans.
- Gently drizzle the pecan mixture over the cheesecake layer.
Baking
- Bake for 35 minutes, until edges are set and center has a slight jiggle.
Cooling and Serving
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Lift bars using parchment paper, cut into squares, and serve chilled.
Notes
These bars keep well in the fridge for up to 5 days. They freeze beautifully as well; just thaw in the fridge before serving. You can adjust sweetness and ingredients to fit preferences.