Hey, y'all! If you're looking for a dessert that's a little bit cheesecake and a little bit pecan pie, then these Pecan Pie Cheesecake Bars are just what you need. They're the perfect mix of creamy, crunchy, and sweet, making them a great choice for any get-together or just when you want to treat yourself. Y'all are going to love them!
Pecan Pie Cheesecake Bars
Subscribe To Receive New Posts Straight In Your Inbox
The graham cracker crust adds just the right amount of buttery crunch to balance out the creaminess of the cheesecake, and the pecan topping brings it all together with a little bit of Southern flair. Once you try them, I’m sure they’ll become a favorite in your dessert rotation!
Ingredients: Pecan Pie Cheesecake Bars
For the Cheesecake:
- 2 (8 oz.) packages of cream cheese, softened
- ¾ c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- pinch of salt
For Pecan Topping:
- 2 c. chopped pecans
- 1 c. light brown sugar
- ½ c. light corn syrup
- ½ c. heavy cream
- ¼ c. unsalted butter
- ½ tsp. salt
- 1 tsp. vanilla extract
If you’re new to making cheesecake, don’t worry—these Pecan Pie Cheesecake Bars are pretty forgiving. The recipe comes together with simple ingredients you probably already have in your kitchen. The key is to take your time and make sure everything is mixed well. Plus, the pecan topping covers any little imperfections, so no stress if your cheesecake doesn’t turn out perfect!
How to Make Pecan Pie Cheesecake Bars
- Preheat your oven to 350°F.
- Line a 9x13 inch baking dish with parchment paper, and spray with non-stick spray. Set aside.
- Melt ½ cup of butter by microwaving in 30-second increments in a microwave-safe bowl.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the graham cracker mixture into the bottom of the prepared 9x13-inch baking dish. Bake the crust for 10 minutes, then allow it to cool.
- Meanwhile, in a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs, and a pinch of salt to the cream cheese mixture, and mix until well combined.
- Pour the cheesecake mixture over the prepared crust and smooth it out evenly. Bake the cheesecake at 350°F for 30 minutes, until the very center is only slightly jiggly. Allow the cheesecake to cool.
- For the topping, in a medium saucepan, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Heat the mixture over medium heat until boiling, and boil for 2-3 minutes. Add the vanilla extract and pecans, and stir to combine.
- Allow the topping mixture to cool slightly, then drop by spoonfuls over the cheesecake and smooth out evenly.
- Allow the entire cheesecake to cool completely, then chill in the refrigerator for 4 hours or overnight.
Pro Tips For Making This Recipe
- Make sure your cream cheese, eggs, and butter are at room temperature before starting. This ensures a smooth, lump-free cheesecake batter and prevents overmixing, which can lead to cracks.
- When lining the baking dish with parchment paper, leave a little overhang on the sides. This will make it much easier to lift the cheesecake out of the pan after it has cooled, giving you clean edges for slicing.
- When making the pecan topping, keep an eye on the consistency. Boil it just long enough to thicken, but not too long, or it may become too hard once cooled. It should be thick but pourable.
Frequently Asked Questions
Don’t worry! If your cheesecake cracks, you can easily cover it with the pecan topping. To help prevent cracking in the future, avoid overmixing the batter and overbaking the cheesecake.
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will continue to set as it cools. Overbaking can lead to cracks, so check it at the 30-minute mark and keep an eye on it.
Yes! This cheesecake is a great make-ahead dessert. You can prepare it the day before and let it chill in the refrigerator overnight. The flavors develop even more after chilling.
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Other Pecan Desserts You'll Love
One of the best things about these bars is that they’re perfect for making ahead of time. You can whip them up the night before and let them chill in the fridge, giving the flavors time to really meld together. When you’re ready to serve, just slice them up, and you’ve got a crowd-pleasing dessert that’s ready to go. Whether you're sharing with friends or enjoying a piece on your own, these bars are sure to satisfy that sweet tooth.
Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars
Equipment
- 9x13 dish
Ingredients
For the Cheesecake:
- 16 oz. cream cheese softened
- ¾ c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- pinch salt
For the Pecan Topping:
- 2 c. chopped pecans
- 1 c. light brown sugar
- ½ c. light corn syrup
- ½ c. heavy cream
- ¼ c. unsalted butter
- ½ tsp. salt
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F.
- Line a 9x13 inch baking dish with parchment paper, and spray with non-stick spray. Set aside.
- Melt ½ cup of butter by microwaving in 30-second increments in a microwave-safe bowl.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the graham cracker mixture into the bottom of the prepared 9x13-inch baking dish. Bake the crust for 10 minutes, then allow it to cool.
- Meanwhile, in a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs, and a pinch of salt to the cream cheese mixture, and mix until well combined.
- Pour the cheesecake mixture over the prepared crust and smooth it out evenly. Bake the cheesecake at 350°F for 30 minutes, until the very center is only slightly jiggly. Allow the cheesecake to cool.
- For the topping, in a medium saucepan, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Heat the mixture over medium heat until boiling, and boil for 2-3 minutes. Add the vanilla extract and pecans, and stir to combine.
- Allow the topping mixture to cool slightly, then drop by spoonfuls over the cheesecake and smooth out evenly.
- Allow the entire cheesecake to cool completely, then chill in the refrigerator for 4 hours or overnight.
Notes
- Make sure your cream cheese, eggs, and butter are at room temperature before starting. This ensures a smooth, lump-free cheesecake batter and prevents overmixing, which can lead to cracks.
- When lining the baking dish with parchment paper, leave a little overhang on the sides. This will make it much easier to lift the cheesecake out of the pan after it has cooled, giving you clean edges for slicing.
- When making the pecan topping, keep an eye on the consistency. Boil it just long enough to thicken, but not too long, or it may become too hard once cooled. It should be thick but pourable.
Nutrition
Y'all come back now, ya hear?
My best,
JC
Leave a Reply