Pecan Pie Cheesecake Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Cheesecake
04 -
16 oz cream cheese, at room temperature (2 packages, 8 oz each)
05 -
¾ cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
⅛ teaspoon salt
→ Pecan Pie Layer
09 -
1 cup light brown sugar, packed
10 -
½ cup light or dark corn syrup
11 -
½ cup heavy cream
12 -
¼ cup unsalted butter
13 -
½ teaspoon salt
14 -
1 teaspoon vanilla extract
15 -
2 cups pecans, chopped
# Step-by-Step Directions:
01 -
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, spraying it lightly with cooking spray to help the paper stick. Set aside.
02 -
In a food processor, pulse the graham crackers and granulated sugar until fine crumbs form. Add the melted butter and pulse until well combined. Press the mixture evenly onto the bottom of the prepared baking dish using the back of a spoon. Bake for 10 minutes.
03 -
Combine cream cheese, sugar, eggs, vanilla extract, and salt in a mixing bowl. Use a hand mixer on medium speed for about 5 minutes until smooth. Pour over the graham cracker crust and smooth it out with a spatula. Bake for 20–30 minutes until the layer begins to set.
04 -
In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract. Stir constantly until the mixture comes to a boil, then cook for 1 minute. Remove from heat and stir in chopped pecans. Pour over the cheesecake layer and smooth with a spatula if needed.
05 -
Bake the assembled layers for 40 minutes, or until the pecan topping is golden. Let cool to room temperature, then cover with plastic wrap or foil and refrigerate for at least 4 hours (or overnight). Once chilled, slice into bars and serve.
# Helpful Notes:
01 -
Use parchment paper that hangs over the edges of the baking dish to make removing the bars easier.
02 -
Bring cream cheese to room temperature before mixing to achieve a smooth cheesecake layer.
03 -
Continuously stir the pecan layer to prevent burning and remove it from heat as soon as it comes together.
04 -
Let the bars fully set in the refrigerator for at least 4 hours before slicing.
05 -
Corn syrup can be replaced with ½ cup of sugar dissolved in 2 tablespoons of water.
06 -
Store bars in the fridge for up to 5 days or freeze them for up to 3 months for longer storage.