HomeDessertsPecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars have a graham cracker crust, a creamy layer of cheesecake, and a crunchy pecan pie topping.
- Prep15 min
- Cook1 hr 6 min
- Total1 hr 21 min
- Serves20
- Rating5.0
Pecan Pie Cheesecake Bars have a graham cracker crust, a creamy layer of cheesecake, and a crunchy pecan pie topping. They are perfect for Thanksgiving or any time you need a drool-worthy dessert.
An Easy Make-Ahead Dessert
I love making cheesecake bars. They have all the wonderful flavor of cheesecake but are a little easier to make and bake. Cheesecake desserts are a great make-ahead dessert and they will keep well for about 5 days without drying out and getting stale like other baked goods.
The pecan pie topping has ample chopped pecans and is fabulously sweet. Just the way a pecan pie filling should be.
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Mix together the graham cracker crumbs, sugar, and melted butter to make the crust and press the mixture into a parchment paper or foil-lined baking dish. Bake at 350 degrees for 8 minutes.
Mix together the cheesecake layer ingredients using a hand-held mixer. Spread over the cooled crust and bake for about 23 minutes.
While it bakes, whisk together the pecan pie topping ingredients in a bowl. Pour over the cheesecake layer and bake for another 35 minutes.
Important: Refrigerate at least 4 hours. You want it to be completely chilled before cutting into bars.
Storage
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
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Try These Other Amazing Pecan Pie Desserts
- Pecan Pie Cobbler
- Pecan Pie Bundt Cake
- Mocha Pecan Pie
- Pecan Pie Cheesecake
- Salted Caramel Pecan Pie
- Crock Pot Pecan Pie
- Pecan Pie Cupcakes
Watch the short video below to see how easy this recipe is to make.
Ingredients
Crust
Cheesecake Layer
Pecan Pie Topping
Equipment 9x13-inch baking dish, Hand-held electric mixer
Steps
- 1
Preheat oven to 350 degrees. Line a 9x13-inch pan with aluminum foil or parchment paper and spray lightly with cooking spray.
- 2
Make the crust. Stir together the graham cracker crumbs, sugar, and melted butter.
- 3
Transfer mixture to prepared pan, pressing it evenly into the bottom. Bake for 8 minutes. Remove from oven and let it cool while you make the cheesecake filling.
- 4
Place cream cheese in a large bowl and use a hand-held mixer to beat it until smooth and creamy.
- 5
In a small bowl, whisk together flour and sugar. Gradually beat it into the cream cheese.
- 6
Beat eggs in one at a time and then beat the vanilla in. Spread mixture over the crust. Bake for 23 to 25 minutes. Let cool while you make the pecan pie topping.
- 7
In a medium bowl, whisk together the brown sugar, 3 eggs, melted butter, corn syrup and salt until combined well. Stir in the pecans. Gently pour mixture over the cheesecake layer. Bake for 35 minutes. Cool completely in pan.
- 8
Refrigerate for at least 4 hours or overnight. Lift up on the sides of the foil or parchment paper and remove from the pan. Cut into squares.
Nutrition
- Calories487
- Carbs41
- Protein7
- Fat34
- Sodium330
- Fiber2
- Sugar32
