If you’re anything like me, you love a good dessert that combines more than one favorite treat. That’s exactly what these pecan pie cheesecake bars deliver! I made these pecan pie cheesecake bars recipe last weekend, and every bite was as indulgent as I’d hoped.
The buttery crust, creamy cheesecake layer, and caramelized pecan topping create an explosion of textures and flavors. Trust me, you’ll want to bookmark this recipe for any gathering or special occasion. You might also enjoy this breakfast grilled cheese recipe for a savory twist.
Ingredients You’ll Need
Before we dive into the ingredients, let’s talk about creating the perfect cheesecake. With a buttery graham cracker crust and a smooth, creamy cheesecake layer, this recipe will elevate your dessert game. Here’s what you’ll need to make this delicious treat:
For the Crust
- Graham cracker crumbs – These form the base and add a slight molasses-like flavor. Pro tip: Use a flat-bottomed cup to press the crumbs evenly into the pan.
- Sugar – Ensures the crust has just a hint of sweetness to balance the saltiness of the butter.
- Butter – Use unsalted, melted butter for a rich, cohesive crust.
For the Cheesecake Layer
- Cream cheese – Opt for full-fat cream cheese for maximum creaminess. Make sure it’s at room temperature to avoid lumps.
- Sugar – Granulated sugar keeps the cheesecake perfectly light and sweet.
- Eggs – Eggs bind the cheesecake layer, giving it that silky texture.
- Vanilla extract – Adds depth to the flavor and complements the pecan topping beautifully.
- Salt – Just a pinch enhances the overall flavor without overpowering the dish.
For the Pecan Pie Topping
- Light brown sugar – Provides a caramelized richness to the topping. Don’t substitute with white sugar; the flavor won’t be the same.
- Corn syrup – Acts as the glue for the pecan layer, ensuring each bar holds together nicely.
- Heavy cream – Makes the topping decadently smooth.
- Butter – Unsalted and melted for richness.
- Pecans – Roughly chopped so you get nutty bites in every forkful.
- Vanilla extract and salt – Elevate the caramel-pecan flavor to absolute perfection.
Note: This recipe yields about 16 servings.
Variations to Try
Want to tweak this recipe to suit your preferences? Here are some variations to consider:
- Dairy-Free: Use vegan cream cheese and swap butter for dairy-free margarine.
- Sugar-Free: Use a sugar substitute like stevia or monk fruit for the cheesecake and crust. For the topping, opt for sugar-free maple syrup instead of corn syrup.
- Nut-Free: Substitute the pecans with rolled oats or shredded coconut if you can’t have nuts.
- Gluten-Free: Replace graham crackers with gluten-free alternatives.
For a savory breakfast option, you can also try this breakfast burrito recipe.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
Equipment You Need
- Mixing bowls – For preparing the crust and layers.
- Food processor – To blend the graham cracker crumbs quickly.
- 9×9-inch baking dish – The perfect size for thick, even layers.
- Parchment paper – Helps you lift the bars out cleanly after baking.
- Measuring cups and spoons – For precise ingredient measurements.
- Hand mixer or stand mixer – To whip up a lump-free cheesecake layer.
How to Make Pecan Pie Cheesecake Bars
Now that you’ve gathered all your ingredients, it’s time to assemble and bake these decadent Pecan Pie Cheesecake Bars. Follow these simple steps to create a dessert that’s sure to impress:
Step 1: Prep the Pan
First, line your 9×9-inch baking dish with parchment paper for easy removal after baking. A quick spray of cooking spray will help the parchment stick to the dish.
Step 2: Make the Crust
Combine graham cracker crumbs, sugar, and melted butter in a food processor until the crumbs are moist and hold together. Press the mixture evenly into the pan using your hands or a flat tool. Bake the crust at 350°F for 10 minutes, then set it aside.
Step 3: Prepare the Cheesecake Layer
Use a mixer to combine cream cheese, sugar, eggs, vanilla, and a pinch of salt until silky smooth. Spread this over the pre-baked crust, ensuring an even layer, and bake for 30 minutes. The cheesecake should be slightly set but not fully firm.
Step 4: Create the Pecan Topping
Combine brown sugar, corn syrup, heavy cream, butter, vanilla, and salt in a saucepan. Bring to a gentle boil while stirring to avoid burning, then mix in the chopped pecans. Pour the mixture evenly over the cheesecake layer.
Step 5: Bake to Perfection
Return the dish to the oven and bake for 30-40 minutes, until the topping starts to turn golden and caramelize. Be patient and allow the cheesecake bars to cool completely before transferring them to the fridge. Chill for at least 4 hours or overnight for best results.
Step 6: Slice and Serve
Lift the bars out using the parchment overhang, and slice to your desired size. I find a 4×4 grid (16 squares) makes the perfect serving size.
Additional Tips for Making This Recipe Better
- Always use room-temperature cream cheese and eggs. It makes blending so much easier, and your cheesecake layer will be smooth.
- Don’t skip the line of parchment paper in the pan! It might seem minor but makes removing the bars a breeze.
- Refrigerate the pecan pie layer thoroughly before cutting. This helps the caramel set and ensures minimal mess.
- Toast the pecans lightly for extra nuttiness.
You can also enjoy similar breakfast recipes for a delightful start to your day.
How to Serve Pecan Pie Cheesecake Bars
For an elevated presentation, arrange the bars on a serving platter and garnish them with a sprinkle of sea salt or a drizzle of caramel sauce. These pair perfectly with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Nutritional Information
Per serving, these bars are rich but oh-so-worth-it:
- Calories: 429
- Protein: 5g
- Carbohydrates: 47g
- Fat: 26g
Make Ahead and Storage
- Make Ahead: These bars are actually better the next day, as the layers are given ample time to set. Prepare them the night before and refrigerate.
- Storage: Store in an airtight container in the refrigerator for up to 5 days for optimal freshness.
- Freezing: You can freeze the bars too! Wrap them tightly in plastic wrap and aluminum foil to lock in freshness, then freeze for up to 3 months.
- Reheating: Thaw frozen bars in the fridge before serving. They’re best served chilled or at room temperature.
Why You’ll Love This Recipe
Here’s why these bars are a must-make dessert:
- Perfect Flavor Combo: The buttery crust, tangy cheesecake, and caramel pecan topping are a match made in heaven.
- Great for Holidays: An impressive but simple dessert to wow your family and friends.
- Customizable: Adapt the ingredients to make it gluten-free, nut-free, or even sugar-free.
- Make-Ahead Friendly: Ideal for busy hosts who want to prep desserts in advance.
FAQs
Can I use salted butter instead of unsalted?
Yes, but if you use salted butter, omit the added salt from the crust and pecan topping recipes.
What if I don’t have a food processor for the crust?
No problem! You can crush the graham crackers in a resealable bag using a rolling pin.
How can I ensure clean slices?
Chill the bars fully in the fridge first, then use a sharp knife dipped in warm water and wiped clean between cuts.
Can I use a different kind of nuts?
Definitely! Walnuts or even shredded coconut can work wonderfully if pecans aren’t your thing.