Pecan Pie Cheesecake Bars combine the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. With a buttery graham cracker crust, smooth cheesecake filling, and a rich pecan topping, these bars are a decadent treat for any occasion.
Why We Love This Pecan Pie Cheesecake Bars Recipe
This recipe is a true celebration of flavors! You’ll love how the graham cracker crust adds a sweet crunch that complements the creamy cheesecake filling. The topping is where the magic happens—a rich, gooey layer of pecan pie filling that brings everything together. It’s a dessert that’s perfect for special occasions, holiday gatherings, or simply when you need to treat yourself. Not only is this recipe delicious, but it’s also relatively easy to prepare, making it accessible for bakers of all skill levels.
Ingredients for Pecan Pie Cheesecake Bars
To create these mouthwatering Pecan Pie Cheesecake Bars, you will need the following ingredients:
- For the crust:
- 2 cups graham cracker cookie crumbs
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 8 tbsp unsalted butter, melted
- For the cheesecake filling:
- 907 grams cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- For the topping:
- 6 tbsp unsalted butter
- 2/3 cup brown sugar
- 1/2 cup dark corn syrup
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups chopped pecans
How to Make Pecan Pie Cheesecake Bars
You might think that making Pecan Pie Cheesecake Bars is a daunting task, but fear not! With these simple steps, you’ll be well on your way to impressing your family and friends with your baking skills.
- Preheat your oven to 325°F (163°C). Start by greasing the bottom and sides of a 9×13-inch baking pan with cooking spray or melted butter. For ease of removal later, line the pan with parchment paper.
- Prepare the crust. In a food processor, combine the graham cracker crumbs, chopped pecans, and brown sugar. Pulse this mixture until fine crumbs form, then add melted butter. Mix until all ingredients are well combined. Press this crumb mixture firmly into the bottom of your prepared pan and bake for about 10 minutes while the crust firms up. Let it cool completely.
- Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s creamy and free of lumps. Gradually add the brown sugar and granulated sugar, mixing until fully combined. Next, add the sour cream, mixing until combined. Incorporate the eggs one at a time, mixing just until everything is combined. Add the vanilla extract and salt, then pour this cheesecake batter over the cooled crust.
- Create a water bath. To ensure an even bake, place the cheesecake pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This method helps the cheesecake cook evenly and prevents it from cracking.
- Bake the cheesecake. Bake in the preheated oven for about 55 to 65 minutes. You’ll know it’s ready when the center jiggles slightly but is not liquid. After baking, turn off the oven and leave the cheesecake inside for 1 hour. This gradual cooling helps firm up the filling. Once done, transfer the cheesecake to the refrigerator to chill for at least 6 hours—overnight is best!
- Prepare the topping. In a saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and salt. Finally, add the chopped pecans to the mixture and allow it to cool slightly.
- Assemble the bars. Once the cheesecake has chilled and firmed up, pour the pecan topping evenly over it. Spread it out with a spatula for an even layer. Return it to the refrigerator for at least an additional 3 hours, ensuring everything is set before cutting it into bars.
- Serve and enjoy! Slice into squares and serve your Pecan Pie Cheesecake Bars chilled or at room temperature.
How to Serve Pecan Pie Cheesecake Bars
When serving Pecan Pie Cheesecake Bars, presentation can take your dessert experience to the next level. Cut the bars into neat squares and arrange them on a beautiful platter. You might want to serve them with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. A sprinkle of extra chopped pecans on top can elevate the visual appeal even further. These bars are fantastic for gatherings, as they can be served easily, allowing your guests to enjoy them at their convenience. Pair your bars with a cup of coffee or a glass of milk for a comforting treat!
Expert Tips for Making Pecan Pie Cheesecake Bars
- Use room temperature ingredients. Allow your cream cheese, eggs, and sour cream to come to room temperature before mixing. This ensures a smoother batter with no lumps.
- Don’t overmix. When incorporating the eggs into the cheesecake batter, mix just until combined. Overmixing can lead to a denser texture.
- Monitor baking time. Be sure to keep an eye on your cheesecake while it bakes. You want it to be set with only a slight jiggle in the center when it’s done.
- Opt for quality pecans. Choose fresh, high-quality pecans for the best flavor. If you can, toast them lightly to enhance their nuttiness.
- Plan ahead. For the best flavor and texture, prepare the cheesecake the day before you intend to serve it. This allows it time to fully chill and the flavors to meld beautifully.
How to Store Pecan Pie Cheesecake Bars
To store your Pecan Pie Cheesecake Bars, place them in an air-tight container in the refrigerator. They will typically remain fresh for about 5 to 7 days. If you want to keep them longer, consider freezing them. First, cut them into squares and wrap each piece tightly in plastic wrap, followed by aluminum foil. Place them in a freezer-safe container or zip-top bag. When you’re ready to enjoy them, simply thaw in the refrigerator overnight.
Variations of Pecan Pie Cheesecake Bars
While the classic version of Pecan Pie Cheesecake Bars is undoubtedly delicious, feel free to experiment with variations to suit your taste preferences.
- Chocolate Pecan Pie Cheesecake Bars: Add chocolate chips to the cheesecake batter or substitute some of the pecans with chocolate chunks for an extra decadent treat.
- Maple Pecan Bars: Replace the brown sugar in the topping with maple syrup for a different flavor profile that highlights the natural sweetness of maple.
- Nutty Coconut Variation: Incorporate shredded coconut into the crust or topping for an interesting twist. The coconut adds an additional layer of flavor and texture that beautifully complements the pecans.
- Gluten-Free Version: If you require a gluten-free option, use gluten-free graham crackers or almond flour to create a base that still has that delightful crunch.
FAQ
What are Pecan Pie Cheesecake Bars?
Pecan Pie Cheesecake Bars are a delightful dessert combining a creamy cheesecake base with a sweet pecan pie topping, sitting atop a buttery graham cracker crust.
How do I ensure my Pecan Pie Cheesecake Bars don’t crack?
Using a water bath while baking and properly cooling the cheesecake in the oven can help prevent cracking and ensure a smooth finish.
Can I freeze Pecan Pie Cheesecake Bars?
Yes! These bars can be frozen for longer storage. Just ensure they are tightly wrapped and protected from freezer burn.
How do I know when my Pecan Pie Cheesecake Bars are done baking?
You’ll know they are done when the edges are set, and the center jiggles slightly. It will firm up as it cools.
How can I dress up my Pecan Pie Cheesecake Bars when serving?
Consider topping the bars with whipped cream, drizzling chocolate or caramel sauce, or serving alongside vanilla ice cream for an extra indulgent treat.
Pecan Pie Cheesecake Bars
Ingredients
For the crust
- 2 cups graham cracker cookie crumbs
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 8 tbsp unsalted butter, melted
For the cheesecake filling
- 907 grams cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the topping
- 6 tbsp unsalted butter
- 2/3 cup brown sugar
- 1/2 cup dark corn syrup
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups chopped pecans
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking pan and line it with parchment paper.
- Prepare the crust by combining graham cracker crumbs, chopped pecans, and brown sugar in a food processor. Pulse until fine crumbs, then mix in melted butter. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.
Making the cheesecake filling
- In a mixing bowl, beat the cream cheese until smooth. Gradually add brown sugar and granulated sugar, followed by sour cream, and mix until combined.
- Add eggs one at a time, mixing until just combined. Stir in vanilla and salt, then pour over the cooled crust.
- Create a water bath by placing the cheesecake pan inside a larger roasting pan filled with hot water halfway up the sides. Bake for 55 to 65 minutes, until the center jiggles slightly but is set.
- Turn off the oven and leave the cheesecake inside for 1 hour before transferring to refrigerate for at least 6 hours.
Topping and Assembly
- In a saucepan, combine butter, brown sugar, and corn syrup over medium heat. Bring to a boil, then simmer for 5 minutes. Stir in heavy cream, vanilla, and salt, followed by chopped pecans.
- Pour the pecan topping over the chilled cheesecake and spread evenly. Return to the refrigerator for at least 3 hours before cutting into bars.
Serving
- Cut into squares and serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream.
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