Pecan Pie Cheesecake Bars Recipe

This Pecan Pie Cheesecake Bars Recipe is really the perfect marriage of pecan pie and cheesecake.

Made and a simple graham cracker crust, this layered dessert features a lush creamy cheesecake topped with sweet, salty, and crunchy pecan pie filling.

What makes Pecan Pie Cheesecake Bars?

Pecan pie cheesecake bars have the perfect balance of creamy, crunchy, and gooey textures with sweet, savory, and nutty flavors, making it a popular dessert choice for many!

I like how this recipe is both a cheesecake and pie in each bar.

Have you tried my recipe for Easy Layered Magic Cookie Bars

Those layered magic cookie bars are crunchy with a sweet lush topping with crunchy nuts and sweet coconut flakes. Both this recipe for pecan pie cheesecake bars and that recipe for magic cookie bars are great tasting desserts that can be made on a graham cracker crust.

Chopped pecans give this recipe a perfect crunch as well as authentic pecan flavor. You can find chopped pecans here.

What you need to make Pecan Pie Bars.

Crust

• Graham Cracker Crumbs. You can make your own or find graham cracker crumbs here.
• Butter. Unsalted and melted.
• Sugar.

Cheesecake Layer

• Cream Cheese. Softened to room temperature.
• Sugar.
• Eggs.
• Vanilla Extract.
• Salt.

Topping

• Light Brown Sugar.
• Light Corn Syrup.
• Heavy Cream.
• Butter. If you are using unsalted butter you can add a half teaspoon of salt.
• Vanilla Extract.
• Chopped Pecans.

How to make Pecan Pie Cheesecake Bars

Prep Time: 30 minutes. .
Bake Time: 40 minutes. .
Servings: 24 .
How to Serve: Slice into individual sized bars for serving.
Notes: You will need a 9x13" baking dish and two mixing bowls for this recipe .

1. Prepare. Prep your baking dish with parchment paper that hangs over the sides of the dish. You can give the parchment a quick spray with nonstick. Also, preheat your oven to 350f.
2. Crust. In a medium sized mixing bowl, combine together the graham cracker crumbs, melted butter, and sugar. Mix these ingredients until well combined (this step can also be done in a food processor). Then press the mixture into your prepared baking dish and bake for 10 minutes to set.
3. Filling. To make the cheesecake filling, beat together the softened cream cheese with the sugar on medium speed until smooth and then stop the mixer and scrape down the sides of the bowl. Set your mixer on slow speed and add the vanilla extract and eggs (one at a time) until just combined.
4. Bake. Transfer the filling to the cooled graham cracker crust, evenly spreading it out. Return the baking dish to the oven and bake until the center is almost set (about 30 minutes). Then allow the cheesecake to cool to room temperature.
5. Topping. To make the pecan pie topping, combine together the brown sugar, corn syrup, heavy cream, and butter in a saucepan on medium heat, stirring constantly. Once the mixture begins to boil allow it to boil for about an minute before removing the saucepan from the heat. Then stir in the vanilla extract and chopped pecans. Let this mixture sit for a few minutes to cool.
6. Top. To add the topping to the cheesecake bars, use a large spoon to drop dollops of the topping over the cooled bars. Then use a rubber spatula or similar item to evenly spread the topping out over the bars.
7. Set. Once the cheesecake bars have cooled to room temperature, you can cover them and transfer them to your refrigerator to fully set (about four hours).
8. Serve. When your bars have fully set you can use the overhanging parchment paper to lift the bars from the baking dish. Slice the cheesecake in half and then continue to slice the halves in half until your have 24 (or whatever amount you want) servings.

Tips for making the best pecan pie cheesecake bars.

Chopped pecans are used in this recipe rather than halves because they are easier to work with in preparing the topping. Pecan halves tend to be more difficult to evenly spread out over the cheesecake layer and they can make it hard to slice the cheesecake into bars.

More helpful tips for you.

1. Make sure that your cream cheese, eggs, and heavy cream (dairy ingredients) are at room temperature before adding them to this recipe. This will allow them to blend with the other ingredients better.
2. Mix the cheesecake ingredients until just combined. Introducing too much air can cause the cheesecake to crack, puff out, or throw off the smooth and flat layer of the cheesecake.
3. Lastly, make sure that your cheesecake is fully set (chilled) before slicing. If they are not fully set your slices may not turn out even or smooth.

How to store pecan cheesecake bars.

Once the pecan pie bars have fully cooled and set, the slices can be stored in an airtight container. When properly stored, pecan pie cheesecake bars should keep for up to a week refrigerated or up to a few months. It is a good idea to freeze them in individual pieces rather than as a whole cheesecake.

Here are some more dessert bar recipes.

• S’More Cookie Bars Recipe
• Easy Candy Bar Cookies Recipe
• Easy No Bake Reeses Chex Bars
• Easy Peanut Butter Cheesecake Bars
• Unicorn Cheesecake Bars
• No Bake Oreo Bars