Pecan Pie Cheesecake Bars
These Pecan Pie Cheesecake Bars combine a creamy cheesecake layer with a gooey pecan pie topping, all on a buttery graham cracker crust. Theyre the perfect treat for fall gatherings or holiday parties!
Ingredients:
For the Crust:
2 1/2 cups graham cracker crumbs about 18 full-size graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
2 8 oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Pecan Pie Layer:
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup heavy whipping cream
1/4 cup unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups chopped pecans
Directions:
Preheat and Prepare Pan:
Preheat the oven to 350F 175C.
Line a 139 inch baking dish with parchment paper, leaving some overhang for easy lifting. Set aside.
Make the Crust:
In a food processor, pulse graham crackers and granulated sugar into fine crumbs.
Add melted butter and pulse until well combined.
Press the crumb mixture firmly into the bottom of the prepared baking dish, using the bottom of a cup to smooth it evenly. Set aside.
Prepare the Cheesecake Layer:
In a large mixing bowl, beat softened cream cheese, granulated sugar, eggs, and vanilla extract with an electric mixer for 3-5 minutes until smooth and fluffy.
Pour the cheesecake mixture over the graham cracker crust, spreading it into an even layer. Set aside.
Prepare the Pecan Pie Layer:
In a medium saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, and salt.
Stir constantly and bring the mixture to a boil. Let it boil for 1 full minute, then remove from heat.
Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly.
Assemble and Bake:
Slowly spoon the pecan pie mixture over the cheesecake layer, taking care to distribute it evenly to avoid sinking.
Bake in the preheated oven for 35 minutes until the edges are set and the pecan layer is golden.
Cool and Chill:
Let the bars cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
Serve:
Once chilled, lift the bars out of the pan using the parchment paper. Slice into 16 squares and enjoy!
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes plus chilling time
Kcal: Approx. 480 kcal per serving Servings: 16 bars
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