Indulge in the perfect harmony of two beloved desserts: Pecan Pie and Cheesecake. These Pecan Pie Cheesecake Bars boast a buttery graham cracker crust, a creamy cheesecake layer, and a gooey pecan pie topping. With their decadent layers and irresistible flavors, these bars are a hit for holiday gatherings, potlucks, or anytime you want to impress with a crowd-pleasing dessert.
Why You’ll Love This Recipe
- Three Delicious Layers: Each bite offers buttery crust, smooth cheesecake, and caramelized pecans.
- Perfect for Holidays: A unique twist on traditional pecan pie and cheesecake.
- Make-Ahead Friendly: Prepare in advance for stress-free entertaining.
- Easy to Slice and Serve: Perfect for sharing at parties or family dinners.
Kitchen Equipment Needed
- 13×9-inch baking dish
- Parchment paper
- Food processor or zip-top bag and rolling pin
- Electric mixer (stand or hand-held) with whisk attachment
- Medium saucepan
- Spatula or wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper, leaving some overhang for easy lifting.
In a food processor, combine:
- 2½ cups graham cracker crumbs (about 18 full-size crackers)
- ¼ cup granulated sugar
Pulse until fine crumbs form. Add ½ cup melted unsalted butter and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared baking dish using your hands or the bottom of a cup. Set aside.
Step 2: Make the Cheesecake Filling
In a large bowl, combine:
- 2 (8 oz) packages of softened cream cheese
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Beat with the whisk attachment of an electric mixer for 3-5 minutes until fluffy and smooth. Pour the cheesecake mixture over the prepared crust, spreading evenly.
Step 3: Prepare the Pecan Pie Topping
In a medium saucepan over medium heat, combine:
- 1 cup light brown sugar (packed)
- ½ cup light corn syrup
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
Bring the mixture to a boil, stirring constantly. Boil for 1 full minute, then remove from heat. Stir in:
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Allow the mixture to cool slightly before spooning it gently over the cheesecake layer. Use a spoon to distribute it evenly to avoid it sinking into the cheesecake.
Step 4: Bake the Bars
Bake in the preheated oven for 35 minutes, or until the edges are set and the topping is bubbly. Remove from the oven and let cool completely at room temperature.
Step 5: Chill and Slice
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set the layers.
When ready to serve, lift the bars out using the parchment overhang and slice into 24 large bars (or smaller, depending on preference).
Serving and Storage Tips
- Serving: Serve chilled or at room temperature. Pair with a dollop of whipped cream for extra indulgence.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: These bars freeze well! Wrap tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
Variations
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Chocolate Twist: Add a handful of mini chocolate chips to the cheesecake layer or drizzle melted chocolate over the bars.
- Nut Alternatives: Swap pecans for walnuts or hazelnuts for a different flavor profile.
- Citrus Boost: Add a teaspoon of orange zest to the cheesecake filling for a bright, citrusy twist.
Helpful Notes and Tips from Chefs
- Room Temperature Ingredients: Use room temperature cream cheese and eggs to ensure a smooth cheesecake filling.
- Cut Clean Slices: Dip a sharp knife in hot water and wipe clean between cuts for neat, professional-looking bars.
- Don’t Skip the Cooling Time: Let the bars chill thoroughly to ensure they hold their shape when sliced.
Frequently Asked Questions
Q1: Can I use a pre-made graham cracker crust?
A: A pre-made crust won’t fit this recipe, as it’s designed for a larger 13×9-inch pan. The homemade crust is easy and worth the effort!
Q2: Can I use dark corn syrup instead of light?
A: Yes, dark corn syrup will add a deeper caramel flavor to the pecan pie topping.
Q3: What if I don’t have a food processor?
A: Place graham crackers in a zip-top bag and crush them with a rolling pin until fine crumbs form.
Q4: Can I make this recipe without nuts?
A: For a nut-free version, try a streusel topping made with oats, brown sugar, and butter.
Q5: How far in advance can I make these bars?
A: You can make them up to 2 days ahead. Store in the refrigerator until ready to serve.
These Pecan Pie Cheesecake Bars are the ultimate holiday dessert, combining classic flavors with a modern twist. Whether for a family gathering or a special treat, these bars are sure to impress every sweet tooth!