Pecan Pie Cheesecake Bars

Picture this: the delightful, creamy taste of cheesecake blended with the warm, nutty, caramel essence of pecan pie, all packed into a convenient dessert bar. Tempting, right? These Pecan Pie Cheesecake Bars make a fantastic treat for holiday gatherings, special events, or any moment you feel like enjoying something sweet and rich.

Why You’ll Love These Bars

• Make Ahead Dessert: They taste even better the next day!
• Easy Serving: Simply pick up a bar—no cutting mess.
• Always a Hit: Perfect for impressing guests at any gathering.

For more decadent treats, check out our Pecan Pie Cheesecake and Turtle Cheesecake recipes!

Ingredients for Pecan Pie Cheesecake Bars

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup sour cream

For the Pecan Pie Topping:

• 1 cup chopped pecans
• ½ cup brown sugar
• ¼ cup corn syrup
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

How to Make Pecan Pie Cheesecake Bars

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix the graham cracker crumbs, brown sugar, and melted butter in a bowl.
3. Firmly press this mixture into the baking pan and bake for 10 minutes, then let it cool.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat the cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing each until smooth.
3. Stir in vanilla extract and sour cream until everything is well combined.
4. Pour this mixture over the cooled crust and spread it evenly.

Step 3: Bake the Cheesecake Layer

1. Bake at 325°F for 35-40 minutes, until the center is almost set.
2. Let it cool completely before adding the topping.

Step 4: Prepare the Pecan Topping

1. In a saucepan, mix the brown sugar, corn syrup, heavy cream, and butter, cooking over medium heat.
2. Keep stirring until it starts to bubble.
3. Remove from heat and add the vanilla extract and chopped pecans.
4. Pour this over the cooled cheesecake layer.

Step 5: Chill and Serve

1. Refrigerate for at least 4 hours or overnight to allow it to set.
2. Cut into bars and enjoy!

Tips for the Best Pecan Pie Cheesecake Bars

• Full-Fat Cream Cheese: Gives the richest, creamiest texture.
• Don’t Overbake: Leave the center slightly wobbly; it will firm up as it cools.
• Refrigerate Well: Allows flavors to come together and makes cutting easier.
• Toast Pecans: Brings out their natural flavor more.

FAQs

How do I store them?

Keep them in an airtight container in the fridge for up to 5 days. For a longer period, freeze individual bars and thaw as needed.

Can I substitute corn syrup?

Yes, you can use maple syrup or honey.

Is a water bath needed?

No, but for extra creamy cheesecake, place a pan of hot water on a lower oven rack during baking.

Can I vary the crust?

Absolutely! Try using a shortbread or vanilla wafer crust.

How do I prevent cracks in the cheesecake?

Avoid overmixing and keep the oven door closed during baking.

Can I use whole pecans?

Yes, but chopped pecans give a more even distribution.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust the baking time accordingly.