Pecan Pie Cheesecake Bars
Indulge in the best of two worlds with these Pecan Pie Cheesecake Bars! Imagine a rich, creamy cheesecake layer topped with the gooey, nutty goodness of pecan pie—all on a buttery shortbread crust. These bars are the perfect dessert for holidays, potlucks, or any occasion that calls for a decadent treat.
The first time I made these Pecan Pie Cheesecake Bars was for a Thanksgiving gathering. I couldn’t decide between serving pecan pie or cheesecake, so I thought, why not combine the two? The result was a show-stopping dessert that had everyone raving. Now, it’s become a tradition in our household, and my husband insists we make it even outside the holidays—it’s just that good!
Why You’ll Love Pecan Pie Cheesecake Bars
•Perfect for Any Occasion: Fancy enough for holidays, yet simple for everyday indulgence.
•Three Layers of Heaven: Buttery shortbread crust, creamy cheesecake, and a caramelized pecan topping.
•Portable: Bars are easier to serve and share than traditional pie or cheesecake.
•Make-Ahead Friendly: Tastes even better the next day!
Ingredients Notes for Pecan Pie Cheesecake Bars
•Shortbread Crust: Made with butter, flour, and a touch of sugar for the perfect base.
•Cream Cheese: Use full-fat for a rich and creamy cheesecake layer.
•Pecans: Toast them lightly for an enhanced nutty flavor.
•Brown Sugar & Corn Syrup: The key to achieving that gooey pecan pie topping.
•Vanilla Extract: Adds depth of flavor to both the cheesecake and topping.
Recipe Steps
1.Prepare the Crust:
•Preheat oven to 350°F (175°C).
•Mix butter, flour, and sugar until crumbly. Press evenly into a lined 9×13-inch pan.
•Bake for 15 minutes, then set aside to cool.
2.Make the Cheesecake Layer:
•Beat cream cheese, sugar, eggs, and vanilla until smooth. Spread over the cooled crust.
•Bake for 20 minutes or until set. Let cool.
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3.Prepare the Pecan Pie Topping:
•In a saucepan, combine butter, brown sugar, corn syrup, and heavy cream. Bring to a boil, then simmer for 2 minutes.
•Stir in vanilla and pecans. Let cool slightly.
4.Assemble:
•Pour the pecan topping over the cheesecake layer and spread evenly.
•Chill in the refrigerator for at least 4 hours or overnight for best results.
5.Serve:
•Slice into bars and enjoy!
Storage Options
•Refrigerator: Store in an airtight container for up to 5 days.
•Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations & Substitutions
•Gluten-Free: Use a gluten-free flour blend for the crust.
•Chocolate Twist: Add a drizzle of melted chocolate over the bars for an extra indulgent touch.
•Nut Alternatives: Swap pecans with walnuts or almonds for a different flavor.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! These bars are perfect for making ahead since they need to chill before serving.
Q: How do I prevent the crust from crumbling?
A: Press the crust firmly and evenly into the pan before baking to ensure it holds together.
Q: Can I use light cream cheese?
A: For the best texture and flavor, full-fat cream cheese is recommended.
These Pecan Pie Cheesecake Bars are the ultimate dessert mashup. Perfectly balanced between creamy, crunchy, and sweet, they’re sure to steal the show at any gathering!
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Pecan Pie Cheesecake Bars
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Crust:
- 1.5 cups graham cracker crumbs about 10-12 crackers
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Layer:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Pecan Pie Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/3 cup heavy cream
- 2 cups pecans chopped
Instructions
- Prepare the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press into Pan: Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
- Prepare the Cheesecake Layer:
- Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract, mixing until fully incorporated.
- Spread Over Crust: Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Prepare the Pecan Pie Topping:
- Make the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, cooking until the mixture is smooth and starts to bubble. Remove from heat and stir in the chopped pecans.
- Layer Topping: Gently spoon the pecan mixture over the cheesecake layer, spreading it evenly.
- Bake and Cool:
- Bake: Bake the bars in the preheated oven for 35-40 minutes, or until the cheesecake layer is set.
- Cool Completely: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
- Slice and Serve:
- Slice: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles.
- Serve: Serve chilled or at room temperature.
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