Indulge in the ultimate dessert fusion with these Pecan Pie Cheesecake Bars. They bring together the creamy richness of cheesecake and the irresistible flavors of classic pecan pie, all in one delightful bite. With a buttery graham cracker crust, a luscious cheesecake layer, and a generous topping of pecan and caramel goodness, these bars are a decadent treat perfect for special occasions or whenever you’re craving the comforting taste of pecan pie without the fuss of making a full pie.
Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars
Servings 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter , melted
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed glass to firmly pack the crust. Bake it in the preheated oven for 10 minutes, then remove and let it cool while you prepare the cheesecake layer.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust and spread it out evenly.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and unsalted butter. Stir until the butter is melted and the mixture is smooth. Remove from heat and let it cool slightly. In a separate bowl, beat the eggs and vanilla extract. Gradually whisk the egg mixture into the brown sugar mixture until well combined. Fold in the chopped pecans. Carefully pour the pecan pie topping over the cheesecake layer. Use a spatula to spread it evenly. Return the pan to the oven and bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Allow the pecan pie cheesecake bars to cool in the pan for about 30 minutes, then refrigerate for at least 4 hours, or until fully chilled and set. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares or bars. Enjoy your homemade Pecan Pie Cheesecake Bars as a decadent treat that combines the best of two beloved desserts in one!
