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Pecan Pie Cheesecake Bars

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These pecan pie cheesecake bars combine the buttery pecan pie flavor with smooth, tangy cheesecake in an easy-to-make dessert bar perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (or digestive biscuits crushed finely)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1 cup pecans, roughly chopped
  • ¾ cup light brown sugar, packed
  • ⅓ cup unsalted butter, melted
  • 3 tbsp light corn syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9×9 inch pan lightly or line it with parchment paper for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes until set and slightly golden. Remove from oven and let cool slightly.
  3. Prepare the cheesecake layer: Using an electric mixer, beat softened cream cheese and sugar on medium speed until creamy and smooth, about 2-3 minutes. Add eggs one at a time, mixing well after each. Blend in vanilla extract and flour until just combined. Pour cheesecake batter evenly over the warm crust and smooth the top.
  4. Make the pecan pie topping: In a separate bowl, whisk together brown sugar, melted butter, corn syrup, eggs, vanilla extract, and salt until fully combined. Stir in chopped pecans.
  5. Pour the pecan pie topping evenly over the cheesecake layer. Spread gently if needed, but do not mix.
  6. Bake at 325°F (163°C) for 45-50 minutes. Bars are done when edges are set and center jiggles slightly when shaken gently.
  7. Cool completely at room temperature before refrigerating for at least 4 hours or overnight to firm up.
  8. Slice into 16 bars using a sharp knife wiped clean between cuts for neat squares.

Notes

Use parchment paper to line the pan for easy removal. Do not overmix cheesecake batter to avoid cracks. Let bars cool completely before refrigerating to prevent crumbling. Toast pecans lightly before chopping to enhance flavor. Corn syrup can be substituted with pure maple syrup or honey.

Nutrition

Keywords: pecan pie, cheesecake bars, dessert bars, easy dessert, holiday dessert, pecan pie cheesecake

Find it online: https://magnetmeal.com/pecan-pie-cheesecake-bars-recipe-easy-homemade-indulgent-dessert-ideas/