Craving Pecan Pie Cheesecake Bars? Try This Recipe!
These Pecan Pie Cheesecake Bars are a must-try for anyone who enjoys the combination of pie, cheesecake, and bars in one bite. The graham cracker crust gives a buttery crunch, the cheesecake layer is smooth and rich, and the pecan pie topping adds a caramelized, nutty finish that makes this dessert irresistible.
Ingredients
For The Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
For The Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
For The Pecan Pie Topping:
- ¾ cup light brown sugar
- ½ cup light corn syrup
- ¼ cup heavy cream
- ¼ cup unsalted butter
- ½ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups pecans chopped
Instructions
Step 1: Prepare The Crust
- Preheat your oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper and lightly spray with cooking spray.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the baking dish’s bottom. Bake for 8-10 minutes, then remove from the oven and let it cool.
Step 2: Make The Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing after each addition.
- Stir in vanilla extract and salt.
- Evenly cover the chilled crust with the cheesecake filling.
Step 3: Bake The Cheesecake
- Bake at 325°F for 25-30 minutes, or until the center is set but slightly jiggly.
- Let it cool at room temperature while preparing the pecan pie topping.
Step 4: Make The Pecan Pie Topping
- In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and salt. Stir continuously until smooth.
- Remove from heat and stir in vanilla extract and pecans.
- Pour the pecan pie topping evenly over the cheesecake layer.
Step 5: Chill & Serve
- Refrigerate for at least 2-3 hours, or until completely set.
- Slice into bars and enjoy!