Pecan Pie Cheesecake Bars

This easy Pecan Pie Cheesecake Bars recipe combines two of the best Thanksgiving desserts – pecan pie and cheesecake. These mouth-watering pecan pie bars have layers of creamy cheesecake with an irresistible pecan pie topping and a buttery graham cracker crust. Easy to serve or make ahead for a snack or cheesecake dessert at holiday gatherings.

Are you a pecan lover? Try my mini pecan pies, pecan pie cookies, pecan butter tart squares, pecan sandies or pumpkin pecan dump cake next.

this recipe!

Cheesecake Pecan Bars

We are big pecan dessert lovers and I am always trying to expand my holiday recipes with more of them.

I love this cheesecake recipe with a made from scratch pecan pie topping. The cream cheese filling and the buttery, sweet brown sugar pecan topping pair so well together.

This rich and indulgent cream cheese dessert bar will be a sure fire hit with everyone much like my popular cinnamon roll cheesecake and lemon cheesecake bars.

For more popular holiday desserts try my Paula Deen’s banana pudding, better than anything cake, peanut butter pie, banana pudding pie and Paula Deen’s pumpkin bars.

Ingredients

Graham Cracker Crust

• Graham Cracker Crumbs – 2 cups
• Butter – unsalted, softened
• Granulated Sugar

Cheesecake Layer

• Cream Cheese – 2 (8 oz.) packages of cream cheese I like to use Philadelphia Cream cheese but you can use what brand you like
• Granulated Sugar
• Eggs
• Vanilla
• Salt – a pinch of salt

Homemade Pecan Pie Topping

• Brown Sugar
• Corn Syrup
• Heavy Cream
• Butter – unsalted softened
• Salt
• Vanilla Extract
• Pecans – 2 cups chopped

How To Make Pecan Pie Cheesecake Bars

STEP ONE – Preheat your oven to 350 degrees Fahrenheit

STEP TWO – Line a 9×13 inch baking dish with parchment paper, and spray with non-stick spray. Set aside.

STEP THREE- Melt the 1/2 cup butter by microwaving for 30 second increments in a microwave safe bowl.

STEP FOUR – In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing until well combined.

STEP FIVE – Press the graham cracker mixture into the bottom of a 9×13 inch baking dish.

STEP SIX – Bake for 10 minutes, then allow to cool.

STEP SEVEN – Meanwhile, in a large mixing bowl, beat the cream cheese and sugar, until smooth.

STEP EIGHT – Add the vanilla extract, eggs, and pinch of salt, and mix until well combined.

STEP NINE – Pour the cheesecake mixture over the prepared crust, and smooth out evenly.

STEP TEN – Bake at 350 for 30 minutes, until just the very center is only slightly jiggly.

STEP ELEVEN – Allow the cheesecake to cool slightly.

STEP TWELVE – For the topping, in a medium sauce pan, combine the brown sugar, corn syrup, heavy cream, butter, and salt.

STEP THIRTEEN – Heat over medium heat, until boiling, and boil for 2-3 minutes.

STEP FOURTEEN – Add the vanilla extract and pecans, and stir.

STEP FIFTEEN – Allow this mixture to cool slightly, and then drop by spoonfuls over the cheesecake. Smooth out evenly.

STEP SIXTEEN – Allow the entire cheesecake to cool completely, and then chill in the refrigerator for 4 hours, or over night. Cut into squares & enjoy!

Storage Instructions

Store in an airtight container in the fridge for up to 5 days.

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