Pecan Pie Cheesecake Bars, a delightful treat that bridges the gap between rich cheesecake and luscious pecan pie, bring an irresistible combination of flavors and textures that will leave everyone at your table begging for seconds. Picture cutting into a perfect square, revealing a creamy, velvety filling topped with a decadent pecan mixture that glimmers with sweetness. Smell the warm, inviting aromas as they waft through your home, framing the perfect backdrop for family gatherings or cozy evenings spent with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pecan Pie Cheesecake Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pecan Pie Cheesecake Bars

This dessert reminds me of family holidays spent in Grandma’s kitchen, where every bite of her pecan pie was a cherished moment. The laughter, the chatter, and the clinking of forks against plates, all intertwined with the promise of something sweet. The blend of the buttery graham cracker crust, the smooth cheesecake filling, and that shiny pecan topping creates a nostalgic flavor that encapsulates love and joy in every bite. Whether for Thanksgiving, a holiday celebration, or just because you crave something sweet, these Pecan Pie Cheesecake Bars are sure to impress. Let’s bring a little magic to your kitchen with this recipe!

Why You’ll Love This Recipe

Simple & Quick: Only 20 minutes of prep time makes it a breeze to whip up for any occasion.
Irresistible Flavor: Creamy cheesecake meets sweet, nutty pecans for a flavor explosion that dances on your taste buds.
Eye-Catching Appeal: The glistening pecan topping makes these bars as gorgeous as they are delicious.
Flexible Serving: Perfect for desserts, snacks, or even brunch – they suit any time of day!
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping graham crackers for gluten-free alternatives.

Ingredients You’ll Need

Butter (1/2 cup): Use unsalted butter for the best flavor. Melted butter ensures a perfect binding for the graham cracker crust. You can substitute with coconut oil for a dairy-free version.
Light Corn Syrup (1/2 cup): This gives the pecan topping its deliciously gooey consistency. Dark corn syrup can be used for a deeper flavor, but it will change the color slightly.
Brown Sugar (1 cup): Opt for light brown sugar for a subtle sweetness. If needed, you can substitute it with coconut sugar for a refined-sugar-free option.
Heavy Cream (1/2 cup): This adds richness to the pecan topping. Use full-fat coconut milk for a dairy-free version.
Vanilla Extract (1 tsp): Pure vanilla extract enhances the dessert’s flavor profile beautifully. Avoid artificial vanilla for the best results.
Pecans (2 cups): Toasting the pecans before pouring on the topping amplify their flavor. You can also substitute with walnuts if desired.
Cream Cheese (32 oz, softened): Ensure the cream cheese is at room temperature for a smooth filling. A lower-fat cream cheese will change the texture.
Sugar (1 cup): Regular granulated sugar balances the richness of the cheesecake.
Eggs + Egg Yolks (2 + 2): Extra yolks contribute to a creamier filling. For an egg-free option, you can use dairy-free yogurt or a flaxseed mixture.
Sour Cream (1/4 cup): This adds tanginess to the cheesecake. Greek yogurt can also be used as a substitute.
Graham Crackers (2 packages): Basic for the crust; you can use gluten-free graham crackers if necessary.
Flour (2 tsp): A small amount helps bind the crust. Use almond flour for a gluten-free option.
Sugar (1/2 cup): This goes in the crust as well, ensuring a slightly sweet crust that complements the filling.
Butter, Melted (12 tbsp): Butter enriches the crust. You can use any type of melted butter or margarine as a substitute.

How to Make Pecan Pie Cheesecake Bars

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Take a 9 x 13-inch baking pan and give it a generous spray with non-stick cooking spray. This will ensure your dessert releases easily once it’s cooled. Don’t skip this step; sticky bars are not a fun surprise!

Combine Dry Ingredients: In a food processor, mix the graham crackers, flour, and sugar with melted butter until the mixture resembles sandy crumbs. The graham crackers should be finely crushed to create a smooth crust. If you don’t have a food processor, placing them in a ziplock bag and crushing them with a rolling pin works just as well!

Assemble the Crust: Pour this heavenly graham cracker mixture into your prepared pan and press it down firmly. An even layer is the goal here, as it will bake evenly. Bake this lovely crust in your preheated oven for about 10 minutes, until it’s lightly golden and fragrant.

Whisk the Cheesecake Filling: While the crust cools, it’s time to make that dreamy cheesecake filling. In a mixing bowl, beat the softened cream cheese with sugar until it’s silky and smooth. Add the eggs and egg yolks one at a time, ensuring each is well incorporated before adding the next. Finally, gently beat in the vanilla extract and sour cream until your filling is perfectly blended and fluffy.

Layer the Cheesecake: After the crust has cooled a bit, pour the cheesecake filling over the graham cracker base. Use a spatula to spread it evenly so every bite will be equally creamy deliciousness. Bake for an impressive 40 minutes or until the edges are slightly puffed and the center has a gentle jiggle.

Prepare the Pecan Topping: With the cheesecake baking, turn your attention to that dreamy pecan topping. In a saucepan over medium heat, combine the butter, light corn syrup, and brown sugar. Bring this mixture to a boil while stirring constantly until bubbly. Then add the heavy cream and maintain a good stir for about 4 minutes, allowing it to thicken up. Your kitchen will smell absolutely divine!

Add Pecans: Once thickened, take the saucepan off the heat and stir in the vanilla and pecans. Allow this mixture to cool slightly as you give it a good stir for about 5 minutes. This will ensure an even distribution of those lovely nuts throughout the topping.

Finish the Bars: Pour this irresistible pecan mixture over the warm cheesecake, smoothing it out gently to cover every inch. Let the bars cool to room temperature, and then refrigerate them for at least 4 hours for the filling to set properly. Patience is key here; you want to allow the flavors to meld beautifully!

Storing & Reheating

Once your Pecan Pie Cheesecake Bars are completely cool, keep them in an airtight container, stored in the refrigerator. They will last for about 4-5 days. If you opt to keep them at room temperature, consume them within 2-3 days. For longer storage, you can freeze the bars for up to 3 months—just cut them into squares and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. To enjoy again, simply thaw them in the fridge overnight, and you can warm them up in the microwave for a few seconds to restore their creamy texture.

Chef’s Helpful Tips

Avoid overmixing the cheesecake. This can lead to cracking, so mix until just blended.
Let your cream cheese soften to room temperature to achieve a smooth filling; cold cream cheese will create lumps.
If the pecan topping seems too runny after cooking, allow it to simmer for an additional minute or two until thickened to your desired consistency.
When cutting the bars, run your knife under hot water for a clean cut, then dry before slicing into the cheesecake.
To make ahead, prepare the cheesecake portion the day before, let it set overnight, and add the pecan topping closer to serving time for a fresh finish.

Every layer of these Pecan Pie Cheesecake Bars – from the crumbly crust to the rich, creamy filling and that sweet, nutty topping – is a moment to savor. You’ll definitely want to share these bars with loved ones, or perhaps keep them all for yourself—no judgment here! The combination of flavors is designed to tempt everyone, so let your culinary adventure begin!

Recipe FAQs

Can I make this cheesecake ahead of time?

Absolutely! In fact, these Pecan Pie Cheesecake Bars taste even better the longer they sit, as the flavors meld together perfectly. You can prepare them a day in advance, allow them to chill overnight, and they will be ready to impress when you’re ready to serve!

What can I use instead of egg?

If you want to make this recipe without eggs, you can substitute 1/4 cup of unsweetened applesauce or use a flaxseed meal mixture (1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water, allowed to sit until thickened) for each egg. These alternatives help bind the filling while ensuring it remains creamy.

How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are slightly puffed, and the center has a slight jiggle. It will firm up as it cools, so it’s better to underbake it slightly than overbake and risk a dry cheesecake.

Can I add other ingredients to the filling?

Sure! Feel free to mix in some mini chocolate chips, caramel swirl, or additional spices like cinnamon or nutmeg into the cheesecake filling for a unique twist on these bars. Just keep in mind that you may need to adjust the baking time slightly if you add additional heavy ingredients.

Dive into making these Pecan Pie Cheesecake Bars; they’re bound to become a favorite in your home, just as they are in mine. Happy baking!

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Pecan Pie Cheesecake Bars

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Author: Jennifer
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American

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Description

These Pecan Pie Cheesecake Bars merge creamy cheesecake and sweet pecans in a buttery crust, perfect for any celebration or casual dessert occasion.

Ingredients

Butter (1/2 cup)
Light Corn Syrup (1/2 cup)
Brown Sugar (1 cup)
Heavy Cream (1/2 cup)
Vanilla Extract (1 tsp)
Pecans (2 cups)
Cream Cheese (32 oz, softened)
Sugar (1 cup)
Eggs + Egg Yolks (2 + 2)
Sour Cream (1/4 cup)
Graham Crackers (2 packages)
Flour (2 tsp)
Sugar (1/2 cup)
Butter, Melted (12 tbsp)

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Instructions

Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with non-stick spray.
In a food processor, combine graham crackers, flour, sugar, and melted butter until sandy crumbs form.
Pour the crust mixture into the prepared pan, press down, and bake for 10 minutes until golden.
In a mixing bowl, beat cream cheese and sugar until smooth, then add eggs and vanilla, beating until fluffy.
Pour the cheesecake filling over the crust and bake for 40 minutes until the edges puff.
Make the pecan topping by boiling butter, corn syrup, and brown sugar, then stir in heavy cream and add pecans.
Spread the pecan topping over the warm cheesecake, cool to room temperature, and refrigerate for at least 4 hours.

Notes

Make sure the cream cheese is softened to avoid lumps in the filling.
You can substitute graham crackers for gluten-free alternatives.
For a richer flavor, consider using dark corn syrup instead of light.