Pecan Pie Cheesecake Bars are the perfect combination of rich, creamy cheesecake and the delightful crunch of pecan pie topping. Imagine cutting into a square and revealing a buttery graham cracker crust, a luscious cheesecake layer, and a gooey, nutty topping that just melts in your mouth. Whether you’re preparing for a holiday feast, a family gathering, or simply looking for a sweet treat to enjoy at home, these bars are sure to impress. The aroma of baked pecans and sweet vanilla will fill your kitchen, creating an irresistible invitation for everyone to gather around and indulge.

• Why This Recipe Is Worth Your Time
• Main Ingredients
• Tools Needed
• Step-by-Step Instructions
• Pro Tips for Perfect Pecan Pie Cheesecake Bars
• Serving Ideas and Pairings
• Variations and Swaps for Pecan Pie Cheesecake Bars
• Leftovers and Storage Tips
• Nutrition Notes
• Frequently Asked Questions About Pecan Pie Cheesecake Bars

Why This Recipe Is Worth Your Time

Pecan Pie Cheesecake Bars stand out for their delightful flavor balance and texture. The buttery graham cracker crust provides a sturdy foundation that complements the creamy cheesecake layer, which is sweetened just right with granulated sugar and a hint of vanilla. Topped with a rich pecan mixture that brings a combination of sweetness and crunch, each bite offers a symphony of flavors. These bars are practical, too; they can be made ahead of time and stored in the refrigerator, making them a perfect dessert for busy weeknights or festive occasions. With this recipe, you’ll find that not only is it simple to follow, but the end result is something that will have your friends and family asking for seconds.

Main Ingredients for Pecan Pie Cheesecake Bars

• Let’s take a closer look at the ingredients that make these Pecan Pie Cheesecake Bars irresistible:
• 1 1/2 cups graham cracker crumbs: Forms the base of the bars, providing a crunchy texture.
• 1/3 cup unsalted butter, melted: Binds the graham cracker crumbs together and adds richness to the crust.
• 16 oz cream cheese, softened: Creates a smooth and creamy cheesecake layer.
• 1/2 cup granulated sugar: Sweetens the cheesecake while balancing its richness.
• 2 large eggs: Provide structure and stability to the cheesecake mixture.
• 1 tsp vanilla extract: Adds depth of flavor and enhances the sweetness.
• 1 cup chopped pecans: The star of the topping, bringing a delightful crunch and nutty flavor.
• 1/2 cup light corn syrup: Helps create the gooey texture in the pecan topping.
• 1/3 cup brown sugar, packed: Adds a deeper sweetness and caramel-like flavor to the topping.
• 2 tbsp unsalted butter, melted: Adds richness to the pecan topping mixture.

Tools Needed for Pecan Pie Cheesecake Bars

Step-by-Step Instructions for Pecan Pie Cheesecake Bars

Now, let’s get cooking! Follow these detailed steps to create your Pecan Pie Cheesecake Bars:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. This will make it simple to lift out the bars once they are cooled.
2. In a medium bowl, combine graham cracker crumbs and 1/3 cup melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form the crust. It should be compact and even.
3. Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. This is where you’ll achieve that luscious cheesecake texture.
5. Mix in the eggs one at a time until just combined. Stir in the vanilla extract. This helps to create a light and fluffy cheesecake filling.
6. Pour the cheesecake mixture over the baked crust and spread evenly. Use a spatula to make sure it’s nice and smooth.
7. In a separate bowl, whisk together the chopped pecans, corn syrup, brown sugar, and 2 tbsp melted butter until fully blended. This mixture should be thick and sticky.
8. Gently spoon the pecan pie topping mixture over the cheesecake layer, spreading it evenly. Be careful not to disturb the cheesecake layer too much.
9. Bake for 40-45 minutes, or until the center is set and the topping is golden brown. If the pecans brown too quickly, loosely tent the pan with foil to prevent burning.
10. Let the Pecan Pie Cheesecake Bars cool completely to room temperature. This step is crucial for the best texture.
11. Refrigerate for at least 4 hours, or preferably overnight, before slicing. Chilling enhances the flavors and makes cutting easier.
12. Lift the bars out of the pan using the parchment overhang. Cut into squares and serve. Enjoy your delicious creation!

Pro Tips for Perfect Pecan Pie Cheesecake Bars

• Make sure your cream cheese is softened to room temperature for a smooth filling.
• Press the graham cracker crust firmly to avoid crumbling when cutting the bars.
• Use fresh pecans for a richer flavor and crunch.
• Allow the bars to cool completely before refrigerating to prevent condensation.
• For cleaner cuts, warm your knife under hot water and wipe it dry before slicing.
• Experiment with different nuts like walnuts or almonds for the topping if you want to switch things up.

Serving Ideas and Pairings

• Serve with a dollop of whipped cream for extra indulgence.
• Pair with vanilla ice cream for a delightful contrast in temperatures.
• Complement with a drizzle of caramel sauce for added sweetness.
• Enjoy with a cup of coffee or hot tea to balance the sweetness.
• Top with chocolate shavings for a gourmet touch.

Variations and Swaps for Pecan Pie Cheesecake Bars

Faster Weeknight Version

For a quicker option, you can use a pre-made graham cracker crust instead of making your own. This will save you time, and you can still enjoy the delicious filling and topping.

Lighter Version

Substitute reduced-fat cream cheese and a sugar substitute for a lighter take. You can also reduce the amount of corn syrup in the topping for a less sweet version.

High-Protein Version

Add a scoop of protein powder to the cheesecake mixture. This will give the bars an extra protein boost without altering the flavor too much.

Budget-Friendly Version

Use generic brands for cream cheese, sugar, and nuts to save on costs without sacrificing too much flavor.

Leftovers and Storage Tips

• Store leftover Pecan Pie Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
• These bars can also be frozen for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container.
• To reheat, let them thaw in the refrigerator overnight and enjoy cold, or warm them slightly in the microwave for a few seconds.
• Do not freeze the bars if they have been topped with whipped cream, as that will not hold up well.

Nutrition Notes

These Pecan Pie Cheesecake Bars are a delightful treat but are best enjoyed in moderation. A typical serving contains approximately 300-350 calories, depending on how you slice them. They are rich in carbohydrates and fats, especially due to the crust and pecans, so be mindful of portion sizes if you’re watching your calorie intake. For those with allergies, this recipe contains gluten (from the graham crackers), dairy, and nuts. You can adjust the recipe accordingly by using gluten-free graham crackers or vegan cream cheese alternatives.

Frequently Asked Questions About Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars Delight

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• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This decadent pecan pie cheesecake bars delight is perfect for special occasions or when you’re craving something sweet. Made with 1 1/2 cups graham cracker crumbs, 1/3 cup unsalted butter, and cream cheese, it’s a treat that everyone will love.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 1/3 cup brown sugar, packed
• 2 tbsp unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine graham cracker crumbs and 1/3 cup melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes. Remove from the oven and set aside.
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Mix in the eggs one at a time until just combined. Stir in the vanilla extract.
6. Pour the cheesecake mixture over the baked crust and spread evenly.
7. In a separate bowl, whisk together the chopped pecans, corn syrup, brown sugar, and 2 tbsp melted butter until fully blended.
8. Gently spoon the pecan pie topping mixture over the cheesecake layer, spreading it evenly.
9. Bake for 40-45 minutes, or until the center is set and the topping is golden brown. If the pecans brown too quickly, loosely tent the pan with foil.
10. Let the Pecan Pie Cheesecake Bars cool completely to room temperature.
11. Refrigerate for at least 4 hours, or preferably overnight, before slicing.
12. Lift the bars out of the pan using the parchment overhang. Cut into squares and serve.

• Prep Time: 15 minutes
• Cook Time: 30 minutes