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Pecan pie cheesecake bars on a white plate.

Pecan Pie Cheesecake Bars

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  • Author: Sandra Flegg
  • Total Time: 5 hours 10 minutes
  • Yield: 1 pan (9x13)

Description

This easy Pecan Pie Cheesecake Bars recipe combines two of the best Thanksgiving desserts in 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.

Ingredients

Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter

1/4 cup granulated sugar

Cheesecake:

2 (8 oz.) packages of cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 tsp. vanilla

pinch of salt

Pecan Topping:

1 cup light brown sugar

1/2 cup light corn syrup

1/2 cup heavy cream

1/4 cup unsalted butter

1/2 tsp. salt

1 tsp. vanilla extract

2 cups chopped pecans

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit
  2. Line a 9×13 inch baking dish with parchment paper, and spray with non-stick spray. Set aside.
  3. Melt the 1/2 cup butter by microwaving for 30 second increments in a microwave safe bowl.
  4. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing until well combined.
  5. Press the graham cracker mixture into the bottom of a 9×13 inch baking dish.
  6. Bake for 10 minutes, then allow to cool.
  7. Meanwhile, in a large mixing bowl, beat the cream cheese and sugar, until smooth.
  8. Add the vanilla extract, eggs, and pinch of salt, and mix until well combined.
  9. Pour the cheesecake mixture over the prepared crust, and smooth out evenly.
  10. Bake at 350 for 30 minutes, until just the very center is only slightly jiggly.
  11. Allow the cheesecake to cool slightly.
  12. For the topping, in a medium sauce pan, combine the brown sugar, corn syrup, heavy cream, butter, and salt.
  13. Heat over medium heat, until boiling, and boil for 2-3 minutes.
  14. Add the vanilla extract and pecans, and stir.
  15. Allow this mixture to cool slightly, and then drop by spoonfuls over the cheesecake. Smooth out evenly.
  16. Allow the entire cheesecake to cool completely, and then chill in the refrigerator for 4 hours, or over night.

Notes

Storage instructions:

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

  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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