Irresistible Pecan Pie Cheesecake Bars Recipe: Heavenly Treat

Smooth, creamy pecan pie cheesecake bars blend two classic dessert favorites into one irresistible treat.

Decadent layers promise a symphony of rich flavors that dance across your palate.

Buttery graham cracker crust provides a sturdy foundation for the luxurious filling.

Caramelized pecans scattered throughout add delightful crunch and depth to each heavenly bite.

Pecans bring a nutty warmth that perfectly complements the silky cream cheese base.

Dessert enthusiasts will fall in love with this indulgent mashup that feels both familiar and exciting.

You can craft these bars with minimal effort and maximum deliciousness.

Prepare to impress everyone at your next gathering with this show-stopping sweet sensation.

Creative Twists For Pecan Pie Cheesecake Bars

• Gluten-Free Pecan Pie Bars: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Vegan Cheesecake Alternative: Swap cream cheese with cashew-based cream cheese and use coconut cream instead of dairy. Replace eggs with flax eggs or silken tofu.
• Maple Bourbon Pecan Bars: Substitute corn syrup with pure maple syrup and add 2 tablespoons of bourbon to the pecan topping for a rich, sophisticated flavor profile.
• Nut-Free Option: Replace pecans with sunflower seeds or pumpkin seeds for those with nut allergies, maintaining the same caramel-like topping texture.

What To Serve With Pecan Pie Cheesecake Bars

• Dessert Picnic Paradise: Pack these bars in a cute container for outdoor gatherings, letting the sweet pecan and creamy cheesecake layers delight friends and family during sunny afternoons.
• Southern Brunch Stunner: Slice these bars into elegant squares and serve alongside fresh coffee, creating a decadent breakfast centerpiece that will impress weekend guests with rich, indulgent flavors.
• Holiday Buffet Showstopper: Arrange the bars on a festive platter with sprinkled powdered sugar or extra chopped pecans, making them a stunning addition to Thanksgiving or Christmas dessert spreads that everyone will adore.
• Gourmet Gift Option: Wrap individual bars in decorative parchment paper with a ribbon, transforming this recipe into a thoughtful homemade treat perfect for birthdays, potlucks, or spontaneous sweet surprises.

How To Store Pecan Pie Cheesecake Bars

• Store leftover Pecan Pie Cheesecake Bars in an airtight container to maintain freshness and prevent moisture absorption.
• Refrigerate the bars for up to 5 days, keeping them covered to preserve their delicious texture and flavor.
• Wrap individual bars tightly in plastic wrap or aluminum foil before placing them in the refrigerator for extra protection.
• Freeze the bars for longer storage by layering them between parchment paper in a freezer-safe container, which can preserve them for up to 3 months.

FAQs

• How do I prevent the cheesecake layer from cracking?

Use room temperature ingredients, avoid overmixing the batter, and bake in a water bath or with a pan of water in the oven to create humidity and prevent cracking.

• Can I make these bars gluten-free?

Yes, substitute the graham cracker crust with gluten-free graham crackers or almond flour to create a gluten-free version of the dessert.

• What type of pecans work best for this recipe?

Whole or halved raw pecans are ideal. Toast them lightly before adding to enhance their natural nutty flavor and provide a deeper, richer taste to the topping.

Why Pecan Pie Cheesecake Bars Are So Popular

• Indulge in Decadence: A luxurious dessert that combines the creamy richness of cheesecake with the classic southern pecan pie flavor, creating an irresistible treat that feels like a special occasion.
• Customize with Ease: Perfectly adaptable for different gatherings, from casual family dinners to holiday celebrations, with simple ingredients that most home bakers already have in their pantry.
• Master Multiple Techniques: Learn to create three delicious layers – a crisp graham cracker crust, smooth cream cheese filling, and gooey pecan topping – while developing impressive baking skills in one recipe.
• Crowd-Pleasing Dessert: A showstopping dessert that appeals to both cheesecake and pecan pie lovers, guaranteed to impress guests and become a requested favorite at potlucks and family gatherings.

Ingredients For Pecan Pie Cheesecake Bars

• Graham Cracker Crumbs: A classic cookie base that provides a sweet and crunchy foundation for the bars.
• Sugar: Adds sweetness and helps bind the crust together.
• Butter: Melted butter helps compact the crust and adds rich flavor.

• Cream Cheese: The smooth and creamy base that gives the bars their signature cheesecake texture.
• Sugar: Sweetens the cream cheese mixture.
• Eggs: Provide structure and help the cheesecake layer set properly.
• Vanilla Extract: Adds a warm, aromatic flavor to the cheesecake.

• Brown Sugar, Corn Syrup, Butter, Heavy Cream: Create a rich, gooey caramel-like sauce that forms the classic pecan pie topping.
• Vanilla Extract: Enhances the overall flavor of the topping.
• Pecans: Provide a nutty crunch and signature flavor of a traditional pecan pie.

How To Make Pecan Pie Cheesecake Bars

Step 1: Prepare the Oven and Baking Pan

Warm up the oven to 350 degrees Fahrenheit. Grab a 9×13-inch baking pan and line it with parchment paper.

Give the paper a light spray of cooking grease to prevent sticking.

Step 2: Create the Crunchy Graham Cracker Base

• Graham cracker crumbs
• Sugar
• Melted butter

Press this mixture firmly into the bottom of the prepared pan.

Pop it in the oven and bake until the crust turns a beautiful golden brown, about 8-10 minutes. Once done, let it cool completely while you prepare the next layer.

Step 3: Whip Up the Creamy Cheesecake Layer

In a large mixing bowl, beat cream cheese and sugar until silky smooth. Add eggs one at a time, mixing thoroughly after each addition.

Stir in vanilla extract to enhance the flavor. Carefully spread this luscious mixture evenly over the cooled graham cracker crust.

Step 4: Craft the Gooey Pecan Pie Topping

• Brown sugar
• Corn syrup
• Butter
• Heavy cream

Cook over medium heat, stirring constantly until the mixture becomes smooth and slightly thickened, about 2-3 minutes. Remove from heat and mix in vanilla extract and chopped pecans.

Step 5: Layer the Pecan Topping

Gently pour the warm pecan mixture over the cheesecake layer, ensuring an even distribution.

Step 6: Bake and Cool to Perfection

Slide the pan back into the oven and bake for 30-35 minutes.

You’ll know it’s ready when the cheesecake sets and the pecan topping starts to bubble. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into delectable squares.

Tips For Perfect Pecan Pie Cheesecake Bars

• Ensure cream cheese is at room temperature for smooth, lump-free mixing when preparing the cheesecake layer.
• Line the baking pan with parchment paper for easy removal and clean cutting of bars.
• Toast pecans briefly before adding to the topping to enhance their nutty flavor and crunch.
• Use full-fat cream cheese for the richest, most decadent cheesecake texture and taste.
• Allow bars to cool completely in the refrigerator for clean, precise slices that hold their shape perfectly.

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• Total Time: 1 hour
• Yield: 9 1x

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Description

Pecan pie cheesecake bars blend two classic desserts into one irresistible treat. Rich layers of creamy cheesecake and caramelized pecans create a delightful Southern-inspired indulgence you’ll savor down to the last crumb.

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Ingredients

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Main Ingredients:

• 1 1/2 cups chopped pecans
• 16 ounces (454 grams) cream cheese, softened
• 1 cup graham cracker crumbs

Filling and Liquid Ingredients:

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 cup corn syrup
• 1/2 cup unsalted butter
• 1/4 cup heavy cream

Additional Flavoring Ingredients:

• 2 large eggs
• 2 teaspoons vanilla extract

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Instructions

1. Prepare the oven at 350F (175C) and line a 9×13-inch baking pan with parchment paper, applying a light grease to prevent sticking.
2. Combine graham cracker crumbs with sugar and melted butter, creating a cohesive mixture. Press firmly into the pan’s bottom to form an even crust. Bake for 8-10 minutes until golden and firm. Allow to cool completely.
3. Whip cream cheese and sugar until achieving a silky, lump-free consistency. Incorporate eggs individually, ensuring thorough blending after each addition. Fold in vanilla extract, maintaining a smooth texture.
4. Spread the cream cheese mixture uniformly across the cooled crust, creating an even layer.
5. In a saucepan, meld brown sugar, corn syrup, butter, and heavy cream over medium heat. Stir continuously until the mixture transforms into a glossy, slightly thickened sauce, approximately 2-3 minutes.
6. Remove from heat and introduce vanilla extract and chopped pecans, mixing thoroughly to distribute ingredients evenly.
7. Carefully drizzle the pecan topping across the cheesecake layer, ensuring complete and consistent coverage.
8. Bake for 30-35 minutes until the cheesecake sets and pecan topping develops a gentle bubbling surface.
9. Remove from oven and allow to cool completely at room temperature. Refrigerate for a minimum of 2 hours to achieve optimal slicing and serving consistency.

Notes

• Swap graham crackers with gluten-free alternatives like almond flour or oat-based crackers for a celiac-friendly version.
• Reduce sugar content by using monk fruit sweetener or stevia in both cheesecake and pecan layers for a lower-calorie dessert.
• Enhance flavor complexity by toasting pecans before adding to the topping, which releases deeper nutty notes and increases aromatic richness.
• Create a dairy-free option by substituting cream cheese with cashew-based cream cheese and using coconut cream instead of heavy cream.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 371 kcal
• Sugar: 28 g
• Sodium: 110 mg
• Fat: 27 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 55 mg