Pecan Pie Cheesecake Bars
Pecan pie cheesecake bars bring two familiar desserts into one sturdy, sliceable pan. A crisp graham cracker crust supports a smooth vanilla cheesecake layer, while the top bakes into a glossy pecan filling with the soft chew and caramel flavor of classic pecan pie.
The best texture comes from giving each layer a little attention. Press the crust firmly so it cuts cleanly, beat the cream cheese until fully smooth before adding the eggs, and simmer the pecan topping just long enough for the brown sugar and butter to melt together before it goes over the cheesecake.
These bars are rich, so small squares are enough for a dessert tray, holiday table, or make-ahead potluck. Chilling is not just convenient; it helps the cheesecake set and keeps the pecan topping neat when the bars are lifted from the pan.
Use a sharp knife and wipe it between cuts for defined layers. The bars can be served cold for a firmer bite or left at room temperature for 15 minutes when you want the topping slightly softer and gooier.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and line a 9-inch square baking pan with parchment, leaving overhang on two sides.
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2
Stir the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until evenly moistened, then press the mixture firmly into the pan.
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3
Bake the crust for 9 to 10 minutes, until lightly fragrant and set around the edges, then reduce the oven to 325°F.
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4
Beat the softened cream cheese and 1/2 cup granulated sugar until completely smooth, scraping the bowl as needed.
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5
Mix in the sour cream and vanilla, then beat in the eggs one at a time just until the filling is smooth.
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6
Pour the cheesecake filling over the warm crust and bake for 20 minutes, until the edges look set and the center still has a slight wobble.
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7
While the cheesecake bakes, combine the brown sugar, corn syrup, butter, heavy cream, and salt in a small saucepan and simmer for 2 minutes, stirring until glossy.
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8
Remove the saucepan from the heat, stir in the chopped pecans, and spoon the topping gently over the partially baked cheesecake.
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9
Return the pan to the oven and bake for 15 to 18 minutes, until the pecan topping bubbles around the edges and the cheesecake layer is set.
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10
Cool the bars to room temperature, then chill for at least 3 hours before lifting from the pan and cutting into 16 squares.
Ingredients
- Graham cracker crumbs:1 1/2 cups
- Granulated sugar:2 tbsp
- Unsalted butter, melted:6 tbsp
- Cream cheese, softened:16 oz
- Granulated sugar:1/2 cup
- Sour cream:1/3 cup
- Large eggs:2
- Vanilla extract:2 tsp
- Chopped pecans:1 1/2 cups
- Packed light brown sugar:2/3 cup
- Light corn syrup:1/3 cup
- Unsalted butter:4 tbsp
- Heavy cream:2 tbsp
- Fine salt:1/4 tsp
Tips & Notes
- Use room-temperature cream cheese so the filling turns smooth without overbeating the eggs.
- If the pecan topping thickens before the cheesecake is ready, warm it over low heat for a few seconds to loosen it.
- For cleaner slices, chill the bars overnight and wipe the knife between cuts.
- Toast the pecans for 5 minutes before adding them to the topping for a deeper nutty flavor.
