Pecan Pie Cheesceake Bars

A white plate holds three pecan-topped caramel cheesecake bars. There's a glass of milk and a fork in the blurred background.

This delicious pecan pie cheesecake bar recipe is a wonderful fall dessert that falls under the category of, if you can't pick just one, have them both! That's right, we can have our cake and eat it too. With pie!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Chilling Time 4

Total Time 5 10

Servings bars

Calories 377kcal

Author Sherri Hagymas

Ingredients

For the Crust

2 cups graham cracker crumbs
½ cup butter unsalted
¼ cup white granulated sugar

For the Cheesecake Layer

16 ounces cream cheese softened, (2) 8 ounces blocks
¾ cup white granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
Pinch of salt

For the Pecan Pie Layer

1 cup light brown sugar
½ cup light corn syrup
½ cup heavy cream
¼ cup butter unsalted
½ teaspoon salt
1 teaspoon vanilla extract
2 cups pecans chopped

Instructions

Preheat the oven to 350 ° F and line a 9x13 inch baking dish with parchment paper the spray with non-stick spray.
In a microwave safe bowl, add the butter and microwave for 30 seconds, then stir. Repeat for 15 more seconds if necessary
½ cup butter
In a medium mixing bowl, add the graham cracker crumbs, melted butter, and sugar and stir to combine well.
2 cups graham cracker crumbs, ¼ cup white granulated sugar
Pour the graham cracker mixture into the bottom of a 9x13 inch baking dish and spread it evenly and gently press it down. Don't press too hard or the crust will be harder.
Bake for 10 minutes. Then remove from the oven and allow to cool completely while making the cheesecake batter.
In a large mixing bowl, add the softened cream cheese and sugar and blend with an electric mixer for 5 minutes until smooth. (use a stand mixer with the paddle attachment if desired).
16 ounces cream cheese, ¾ cup white granulated sugar
Add the vanilla extract, eggs, and pinch of salt, and blend until combined thoroughly.
2 large eggs, 1 teaspoon vanilla extract, Pinch of salt
Pour the cheesecake mixture over the baked crust and spread out evenly.
Bake at 350° F for 30 minutes until the center is only jiggles slightly.
Remove from the oven and allow the cheesecake to cool while making the pecan pie layer.
In a medium sauce pan, add the brown sugar, corn syrup, heavy cream, butter, and salt and heat on medium heat for about 2-3 minutes until it boils.
1 cup light brown sugar, ½ cup light corn syrup, ½ cup heavy cream, ¼ cup butter, ½ teaspoon salt
Remove from the heat and stir in the vanilla extract and chopped pecans.
1 teaspoon vanilla extract, 2 cups pecans
Allow the mixture to cool for 5-10 minutes. Then drop spoonfuls over the entire cheesecake and spread evenly over the entire cheesecake.
Let the entire cheesecake to cool completely to the touch. Cover with aluminum foil and place in the refrigerator to chill for at least 4 hours (or overnight).

Notes

Although I don't, you can place the bars back in the oven after adding pecan layer and bake for an additional 15-30 minutes until desired color. Be careful not to burn.

Allow the cream cheese and eggs to sit on the counter for about 30 minutes to reach room temperature.

Store in the refrigerator for up to 4-5 days. You can also freeze these bars for up to 2 months. I like to wrap them individually in plastic wrap, then aluminum foil and place them in a large freezer bag. Let them thaw in the refrigerator for a couple of hours before eating.

For clean cuts, use a sharp knife and wipe it clean after each cut.

Nutrition