Heavenly Pecan Pie Cheesecake Bars Recipe: Sweet Bliss in Every Bite

Sweet southern charm meets creamy decadence in these pecan pie cheesecake bars that blend two classic desserts into one irresistible treat.

Layers of rich, buttery graham cracker crust provide a perfect foundation for the velvety cream cheese filling.

Caramelized pecans dance across the top, adding a delightful crunch and deep, nutty flavor.

Maple syrup weaves its golden magic through each delectable bite, creating a harmonious balance of textures and tastes.

Baking these bars fills the kitchen with an intoxicating aroma that promises pure indulgence.

Unexpected guests or weekend family gatherings become extraordinary moments when you serve these show-stopping dessert bars.

Come explore a recipe that turns an ordinary afternoon into a celebration of sweet southern comfort.

How to Prepare Pecan Pie Cheesecake Bars

Step 1: Craft the Buttery Graham Cracker Base

Crush graham crackers into fine crumbs and melt butter.

Mix the crumbs and butter thoroughly until they resemble wet sand.

Transfer the mixture into a baking pan, pressing firmly and evenly to create a compact foundation for your dessert.

Step 2: Bake the Crust to Golden Perfection

Place the pan with the graham cracker base into a preheated oven.

Bake until the crust turns a light golden brown and becomes slightly firm.

Remove and let it cool for a few minutes.

Step 3: Whip Up the Creamy Cheesecake Layer

In a large mixing bowl, blend cream cheese until smooth.

Add sugar and continue mixing.

Incorporate eggs one at a time, ensuring each is fully integrated.

Stir in vanilla extract until the mixture becomes silky and uniform.

Step 4: Spread the Cheesecake Mixture

Carefully pour the creamy cheesecake mixture over the cooled graham cracker crust.

Use a spatula to spread it evenly, ensuring complete coverage of the base.

Step 5: Create the Decadent Pecan Topping

• Brown sugar
• Corn syrup
• Chopped pecans

Whisk the ingredients until well blended and glossy.

Step 6: Layer the Pecan Glaze

Gently pour the pecan mixture over the cheesecake layer, making sure to distribute it evenly across the surface.

Step 7: Bake to Delicious Completion

Return the pan to the oven and bake until the center is set and the top looks slightly golden.

The filling should barely jiggle when gently shaken.

Step 8: Cool and Slice

Allow the bars to cool completely at room temperature.

Once cooled, refrigerate for a few hours.

Cut into clean, precise squares and serve chilled.

Tips for Pecan Pie Cheesecake Bars

• Line the baking pan with parchment paper for easy removal and clean cutting of bars.
• Avoid overmixing cheesecake batter and use room temperature ingredients to create smooth, crack-free texture.
• Reduce corn syrup amount if you prefer less sweet dessert or substitute with maple syrup for deeper flavor profile.
• Lightly toast pecans in a dry skillet before adding to topping to enhance their nutty, rich flavor and add extra crunch.
• Allow bars to cool at room temperature, then refrigerate for at least 2 hours to help them set firmly and develop better texture.

Variations for Pecan Pie Cheesecake Bars

• Gluten-Free Comfort: Swap graham crackers with gluten-free cookie crumbs or almond flour for a celiac-friendly version that maintains the rich, creamy texture.
• Vegan Nutty Delight: Replace cream cheese with cashew-based cream cheese, use coconut oil instead of butter, and swap eggs with flax eggs for a plant-based alternative that's equally decadent.
• Low-Sugar Wellness: Substitute brown sugar with monk fruit sweetener and use sugar-free corn syrup alternative to create a diabetic-friendly dessert with reduced calorie content.
• Maple Pecan Remix: Replace corn syrup with pure maple syrup and add a sprinkle of sea salt to elevate the flavor profile and create a more sophisticated dessert experience.

Serving Ideas for Pecan Pie Cheesecake Bars

• Nutty Dessert Platter: Arrange bars on a wooden board with whole pecans scattered around, creating a rustic, inviting display.
• Holiday Brunch Companion: Serve alongside fresh coffee or hot cocoa, perfect for weekend gatherings or festive morning celebrations.
• Elegant Dessert Presentation: Dust bars with powdered sugar and drizzle caramel sauce for a sophisticated touch that elevates the visual appeal.
• Make-Ahead Party Treat: Prepare bars a day in advance, refrigerate, and slice just before serving to ensure clean, neat cuts and maximum flavor.

Storage Guidelines for Pecan Pie Cheesecake Bars

• Store bars in an airtight container in the refrigerator for up to 5 days. Wrap each layer separately with plastic wrap to prevent sogginess and maintain freshness.
• Place bars in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Let bars sit at room temperature for 15-20 minutes to soften and restore texture. Avoid microwaving to prevent rubbery consistency.
• Gently warm bars in a preheated oven at 325°F for 5-7 minutes to revive the crisp crust and enhance flavor. Add a sprinkle of fresh pecans for extra crunch.

FAQs

• Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with walnuts or almonds for a similar texture and flavor profile.

• How do I prevent the cheesecake layer from cracking?

Avoid overmixing the cheesecake batter and bake at a consistent temperature. You can also use a water bath method to create more even heat.

• Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.

• Can I freeze these cheesecake bars?

Yes, wrap the bars tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Pecan Pie Cheesecake Bars Highlights

• Simplify Dessert Crafting: Dive into a no-fuss recipe that transforms complex pecan pie and cheesecake into delightful, easy-to-make bars perfect for bakers of all skill levels.
• Crowd-Pleasing Treat: Blend two beloved desserts into one irresistible creation that guarantees smiles and second helpings at gatherings, potlucks, and family celebrations.
• Layer of Decadence: Experience a harmonious mix of creamy cheesecake, buttery graham cracker crust, and crunchy pecan topping that delivers rich, indulgent flavors in every single bite.
• Make-Ahead Magic: Prepare these bars in advance, store them in the refrigerator, and enjoy a stress-free dessert option that tastes just as delicious when served cold or at room temperature.

Ingredients for Pecan Pie Cheesecake Bars

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the bars.
• Butter: Helps bind the crust together and adds rich flavor.

• Cream Cheese: Creates a smooth and creamy texture for the filling.
• Sugar: Adds sweetness to balance the tangy cream cheese.
• Eggs: Help set the cheesecake layer and provide structure.
• Vanilla: Enhances the overall flavor with its warm, sweet aroma.

• Brown Sugar, Corn Syrup: Combine to create a rich, gooey caramel-like topping.
• Pecans: Provide a nutty crunch and classic pecan pie flavor to the bars.

Pecan Pie Cheesecake Bars Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 15 minutes
• Yield: 16 1x

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Description

Creamy pecan pie cheesecake bars blend Southern comfort with luxurious dessert magic, marrying rich cheesecake and classic pecan pie flavors. Indulgent layers of sweet, nutty goodness promise a delightful experience that will satisfy your most intense dessert cravings.

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Ingredients

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Main Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter
• 16 ounces (454 grams) cream cheese
• 1/2 cup granulated sugar
• 3 large eggs

Binding and Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 cup corn syrup

Topping Ingredient:

• 1 cup pecans

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Instructions

1. Prepare a 9×13-inch baking pan by lining with parchment paper, creating overhanging edges for easy removal.
2. Crush graham crackers and combine with melted butter, pressing firmly into the pan’s bottom to create an even, compact base layer.
3. Bake the crust at 350°F for 10 minutes until lightly golden, then remove and let cool completely.
4. In a large mixing bowl, whip cream cheese until smooth and creamy, gradually incorporating sugar, eggs, and vanilla extract until fully blended.
5. Gently pour the cream cheese mixture over the cooled graham cracker crust, spreading evenly with a spatula.
6. Create the pecan topping by whisking together brown sugar, corn syrup, and eggs until thoroughly combined.
7. Fold chopped pecans into the syrup mixture, ensuring they are evenly distributed.
8. Carefully pour the pecan topping over the cheesecake layer, covering the surface completely.
9. Bake at 350°F for 35-40 minutes, or until the center is set and the edges are slightly puffed.
10. Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 2 hours before cutting into bars.
11. Use the parchment paper edges to lift the dessert from the pan, slice into squares, and serve chilled.

Notes

• Elevate the crust’s texture by toasting graham cracker crumbs in the oven for a few minutes before mixing with butter, enhancing its nutty flavor and crispness.
• Create a gluten-free version by substituting graham crackers with almond flour or gluten-free cookie crumbs, ensuring everyone can enjoy this decadent dessert.
• Prevent cracks in the cheesecake layer by beating ingredients at room temperature and avoiding overmixing, which can incorporate too much air and cause splitting.
• Achieve a glossy, professional-looking pecan topping by gently warming the brown sugar and corn syrup mixture before pouring over the cheesecake, ensuring smooth and even coverage.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 380 kcal
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 65 mg