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Recipe, Desserts, Party Eats, Thanksgiving
Rich Pecan Pie Cheesecake Bars Recipe The Perfect Fall Treat
If you’re a fan of both pecan pie and cheesecake, then get ready to have your taste buds blown away with these irresistible pecan pie cheesecake bars.
Imagine indulging in the perfect balance of creamy cheesecake and the rich, caramelized goodness of pecan pie.
These Pecan Pie Cheesecake Bars offer the best of both worlds, combining the classic flavors of two cherished desserts into one sweet creation.
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Each bite is a decadent blend of smooth cheesecake, crunchy pecans, and the unmistakable warmth of brown sugar and vanilla.
Since this dessert recipe easily cuts into individual servings it’s also a great make-ahead dessert.
It’s the perfect dessert to bring to any fall gathering. And your friends or family would love it at Thanksgiving dinner.
So, whether you’re treating yourself to a special dessert or sharing them with loved ones, these pecan cheesecake bars are an absolute must-try.
Here’s the easy steps to create these addictive treats.
How To Make Pecan Pie Cheesecake Bars
Supplies and Equipment Needed:
- 13×9-inch baking dish
- Foil or parchment paper
- Non-stick spray
- Food processor or Ziploc bag and a rolling pin
- Medium-sized bowl
- Stand mixer
- Medium saucepan
- Plastic wrap
Ingredients:
For the crust:
- 2 sleeves of graham crackers, crushed to make graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the cheesecake:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the pecan pie topping:
- 1 cup brown sugar
- ½ cup light corn syrup
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecan pieces
Step by Step Instructions
1. Preheat the oven to 350 degrees. Line a 13×9-inch baking dish with foil or parchment paper, allowing the edges to hang over the sides for easy removal. Spray with non-stick spray. Set it aside.
2. To make the crust: Crush graham crackers to fine crumbs in a food processor or by placing them in a Ziploc bag and using a rolling pin.
Pour the crushed graham crackers into a medium-sized mixing bowl and combine them with the sugar and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan. Set it aside.
3. To make the cheesecake layer: In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth. Add in the eggs and vanilla. Mix until thoroughly combined, scraping the sides of the bowl if needed.
Pour the cheesecake mixture over the graham cracker crust base. Set it aside.
4. To make the pecan topping: In a medium saucepan, combine the brown sugar, corn syrup, heavy whipping cream, butter, and salt.
Set over medium heat, stirring occasionally until the mixture comes to a boil. Once boiling, stir constantly for one minute. Remove the saucepan from the heat and mix in the pecan pieces and vanilla.
Allow the mixture to cool for about 10 minutes before pouring it over the cheesecake layer. Spread it evenly.
5. Bake in the preheated oven for about 35 minutes or until the edges are set and slightly browned. Remove from the oven and cool to room temperature.
6. Cover with plastic wrap and chill in the refrigerator for an additional 4 hours to allow the cheesecake to set.
7. Slice and serve!
Pecan Pie Cheesecake Bars
Indulge in the perfect balance of creamy cheesecake and the rich, caramelized goodness of pecan pie. Our Pecan Pie Cheesecake Bars offer the best of both worlds, combining the classic flavors of two cherished desserts into one exquisite creation. Each bite is a tantalizing blend of smooth cheesecake, crunchy pecans, and the unmistakable warmth of brown sugar and vanilla.
Ingredients
For the crust:
- 2 sleeves of graham crackers crushed
- ¼ cup sugar
- ½ cup unsalted butter melted
For the cheesecake:
- 16 oz cream cheese softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
For the pecan pie topping:
- 1 cup brown sugar
- ½ cup light corn syrup
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 cups chopped pecan pieces
Instructions
-
Preheat the oven to 350 degrees. Line a 13×9-inch baking dish with foil or parchment paper, allowing the edges to hang over the sides for easy removal. Spray with non-stick spray. Set it aside.
-
To make the crust: Crush graham crackers in a food processor or by placing them in a Ziploc bag and using a rolling pin. Pour the crushed graham crackers into a medium-sized bowl and combine them with the sugar and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan. Set it aside.
-
To make the cheesecake layer: In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth. Add in the eggs and vanilla. Mix until thoroughly combined, scraping the sides of the bowl if needed. Pour the cheesecake mixture over the graham cracker base. Set it aside.
-
To make the pecan pie topping: In a medium saucepan, combine the brown sugar, corn syrup, heavy whipping cream, butter, and salt. Heat over medium heat, stirring occasionally until the mixture comes to a boil. Once boiling, stir constantly for one minute. Remove the saucepan from the heat and mix in the pecan pieces and vanilla. Allow the mixture to cool for about 10 minutes before pouring it over the cheesecake layer. Spread it evenly.
-
Bake in the preheated oven for about 35 minutes or until the edges are set and slightly browned. Remove from the oven and cool to room temperature.
-
Cover with plastic wrap and chill in the refrigerator for an additional 4 hours to allow the cheesecake to set.
-
Slice and serve!
Recipe Notes
- These bars are deliciously addictive.
- Bars can be made ahead of time and stored in the freezer for up to 3 months. Keep in an airtight, ziploc bag and use parchment between bars to prevent sticking. Allow to come to room temp before unzipping the bag. Then enjoy!
Pecan Pie Cheesecake Bars FAQs:
Can I prepare them ahead of time?
Yes. You can make them ahead of time and store them in the fridge in an airtight container for 3 days or freeze them for up to 3 months.
Can I freeze my pecan pie squares?
Did you read the question above? Yes. Bars can be made ahead of time and stored in the freezer for up to 3 months. Keep in an airtight, ziploc bag, and use parchment between bars to prevent sticking.
How do I store the leftovers?:
Are you feeling a little deja vu? Store any leftovers in an airtight container or cover them with plastic wrap in the fridge for up to 3 days or freeze them for up to 3 months.
How do I defrost my Pecan cheesecake bars?
Allow the bars to defrost slowly in the refrigerator. This can take anywhere from 4 to 6 hours, depending on the size and thickness of the bars.
Once fully defrosted, remove the bars from the refrigerator and let them sit at room temperature for about 15-30 minutes to slightly warm up before serving. Avoid using the microwave or hot water, as these methods can cause the bars to become soggy or lose their shape.
Enjoy!
25 Cute Thanksgiving Desserts
Here are a few more dessert recipes for you to check out and save for future special occasions!
These fun mini Thanksgiving desserts make great alternatives to that ubiquitous pumpkin or apple pie.
You’ll love the tasty result of these Oreo acorn balls from Homemade Interest.
Really, who doesn’t love eating things on a stick? These mini pumpkin pie pops From One Little Project will be a fun hand-held dessert for Thanksgiving.
There’s nothing cuter than a fun dessert in a mini mason jar. And who wouldn’t want this pumpkin pie cheesecake from Boulder Locavore at Thanksgiving?
Don’t forget to pin these easy pecan pie cheesecake bars:
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