Pecan Pie Cheesecake Bars
Delicious Pecan Pie Cheesecake Bars that combine rich cheesecake and nutty pecan pie flavors.
Equipment
- Oven Preheat to 350°F
- Food processor For making crust
- Mixer For cheesecake filling
- Saucepan For pecan pie layer
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 1 2/3 cup unsalted butter
For the Cheesecake
- 16 ounces cream cheese at room temperature
- 3 4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 8 teaspoon salt
For the Pecan Pie Layer
- 1 cup packed light brown sugar
- 1 2/3 cup corn syrup
- 1 2/3 cup heavy cream
- 1 2/4 cup unsalted butter
- 1 2/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat your oven to 350°F. Line a 9x9 inch baking dish with parchment paper, sprayed with cooking spray to stick. Set aside.
- In a food processor, pulse graham crackers and sugar until fine crumbs form. Add melted butter and pulse until combined. Press this mixture into the bottom of the prepared baking dish. Bake for 10 minutes.
- In a mixer bowl, combine cream cheese, sugar, eggs, vanilla extract, and salt. Mix on medium with the whisk attachment until smooth, about 5 minutes. Pour over the graham crust and bake for 20-30 minutes until slightly set.
- In a saucepan, combine brown sugar, corn syrup, heavy cream, butter, salt, and vanilla. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute, then remove from heat. Stir in chopped pecans.
- Pour the pecan mixture over the cheesecake layer. Smooth it out and bake for 40 minutes until golden. Cool completely, then refrigerate for at least 4 hours or overnight.
- Cut into slices before serving.
Notes
For added flavor, consider toasting the pecans before adding them to the pecan pie layer. No alcoholic drinks allowed, please substitute with a non-alcoholic option.