Pecan Pie Cheesecake Bars. Layers of graham cracker crust, cheesecake, topped with pecan pie filling.

Pecan Pie Cheesecake Bars Easy to Make Dessert Bars

Pecan Pie Cheesecake Bars

INGREDIENTS

  Crusted

  • 2 cups graham cracker crumbs about 24 graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup butter melted
  • 1/4 teaspoon salt

Cheesecake

  • 16 oz cream cheese softened
  • 1 cup sugar
  • 2 tablespoons brown sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla bean paste or extract
  • 1 tablespoon flour

Pecan Pie Topping

  • 1 1/2 cups pecans roughly chopped
  • 1/4 cup corn syrup
  • 1/3 cup brown sugar
  • 1/3 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

INSTRUCTIONS

  • Start by preheating your oven to 350°F and prepare an 8×8-inch square baking pan by greasing and lining it with parchment paper, leaving some extra paper on two sides for easy lifting later.

 

  • For the graham cracker crust, mix together the graham cracker crumbs, granulated sugar, salt, and melted butter in a large bowl until all crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow it to cool completely.

 

  • Now, onto the cheesecake filling. In a large bowl, combine the softened cream cheese, granulated sugar, brown sugar, and all-purpose flour. Cream together until smooth. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla bean paste or extract.

 

  • Pour the cheesecake filling evenly over the cooled graham cracker crust. Bake in the preheated oven for about 30-35 minutes or until the cheesecake has a gentle jiggle in the center. Let it cool before adding the pecan pie topping.

 

  • To prepare the pecan topping, combine the chopped pecans, light corn syrup, light brown sugar, heavy cream, cinnamon, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly, then reduce the heat and simmer for 4-5 minutes until it thickens slightly.

 

  • Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Once done, pour the pecan pie topping over the slightly cooled cheesecake layer, ensuring an even spread. Allow the bars to cool completely in the fridge for 3 hours before slicing into portions for serving.
Back to blog