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