Pecan Pie Cheesecake Bars

Pecan pie cheesecake bars bring together the gooey caramel-rich flavor of pecan pie with the creamy tang of traditional cheesecake all in a sliceable crowd-pleasing dessert These bars save you the trouble of rolling out dough or juggling multiple pans You get a crisp graham crust a smooth vanilla cheesecake center and a glossy brown sugar pecan topping in every bite

I remember testing these bars for Thanksgiving and everyone hovered over the pan because the aroma made the whole kitchen feel special We now make it for birthdays as well as holidays

Gather Your Ingredients

• Graham cracker crumbs: provide a crisp buttery base Choose fresh crumbs for maximum crunch
• Granulated sugar: sweetens both the crust and the filling Look for fine white sugar for best texture
• Salted sweet cream butter: binds the crust and adds a rich flavor Use high-quality butter for the best taste
• Cornstarch: helps set the cheesecake layer and makes it extra creamy Make sure your cornstarch is lump-free
• Cream cheese: the main ingredient in the cheesecake filling Use full-fat bricks at room temperature for smoothness
• Pure vanilla extract: brings out the warmth and depth of the cheesecake Go for pure extract rather than imitation
• Extra-large eggs: give the cheesecake its structure Fresh eggs will blend easily into the filling
• Light brown sugar: adds a caramel note to the pecan topping Soft moist sugar packs the best flavor
• Rough chopped pecans: provide crunch Use fresh pecans and give them a sniff to ensure they are not rancid

How to Make It

Prepare the Baking Dish:

Line a 9 by 9 inch baking dish with parchment paper Be sure to leave some paper hanging over the sides so you can lift out your bars later

Make and Bake the Crust:

Mix together graham cracker crumbs finely chopped pecans and granulated sugar in a medium bowl Stir in melted butter making sure all the crumbs are evenly coated Press this mixture firmly and evenly into your lined baking dish Bake for ten minutes at 350 degrees Fahrenheit then reduce the oven temperature to 325 degrees Fahrenheit

Mix Sugar and Cornstarch:

Combine the granulated sugar and cornstarch in a small bowl Mix thoroughly to prevent lumps in your cheesecake filling

Beat Cream Cheese Mixture:

Use a stand mixer or a handheld mixer on low Beat room temperature cream cheese and sour cream until completely smooth about one to one and a half minutes

Add Sugar and Cornstarch:

With the mixer still on low gradually add the sugar and cornstarch mixture to the creamed cheese Continue beating on low for another one to one and a half minutes until well incorporated

Mix in Vanilla and Eggs:

Blend in the vanilla extract briefly Beat in eggs one at a time mixing after each until the batter is uniform with no streaks of yellow

Fill and Bake the Cheesecake:

Gently spread the cheesecake filling over your baked crust Use an offset spatula to smooth the top Tap the pan gently to release air pockets Bake for about fifty to fifty five minutes until the center is just set and slightly wobbly Turn the oven off crack the door and let the cheesecake rest for thirty minutes then cool at room temperature for one hour Cover and refrigerate for four hours

Make the Pecan Topping:

Melt butter in a heavy saucepan over medium heat Stir in dark corn syrup granulated and brown sugars and heavy cream Whisk constantly about five to seven minutes until the mixture boils and sugars are melted Lower the heat and simmer for two more minutes Stir in chopped pecans Remove from heat and let topping cool completely

Assemble and Serve:

Once the cheesecake is well chilled lift it from the pan using the parchment overhang Spoon on the cooled pecan topping Slice the bars with a large sharp knife Store in the refrigerator until serving

The pecan topping has always been my favorite part The glossy toasted nuts against the cool creamy cheesecake remind me of family gatherings when we all fought for the corners with extra pecans

Flavor Boosters

Store these cheesecake bars in the refrigerator tightly wrapped or in an airtight container to keep them fresh up to five days If you want to make them ahead they taste just as good after two days The pecan topping can be added just before serving if you want to keep the nuts extra crisp

Serving Suggestions

Serve small squares on a platter with a dollop of whipped cream for parties For a plated dessert drizzle warm chocolate sauce on each serving For holiday gatherings I sometimes sprinkle flaky salt on top for a grown up finish

Creative Twists

If you do not have graham crackers try gingersnap cookie crumbs or vanilla wafer crumbs for a different twist For those avoiding nuts a seed mix topping could work Or swap in maple syrup for corn syrup to change the topping flavor

With every slice you get a sweet nutty finish and creamy bite that turns any gathering into an occasion If you love traditional pecan pie or classic cheesecake this hybrid is bound to become your next craving

Common Questions About This Recipe

→ Can I use unsalted butter instead of salted butter?

Yes, you can substitute unsalted butter for salted butter. Consider adding a pinch of salt to balance the sweetness.

→ How do I ensure a smooth cheesecake layer?

Make sure all dairy ingredients are at room temperature before mixing. Beat gently and avoid overmixing to reduce air bubbles.

→ Can I make these bars ahead of time?

Absolutely. Chill the bars for several hours or overnight, then add the pecan topping just before serving for best texture.

→ What's the best way to slice the bars cleanly?

Use a sharp knife heated in hot water and wiped dry before each cut for neat edges.

→ How should I store leftovers?

Keep the cheesecake bars refrigerated in an airtight container for up to five days to maintain freshness and quality.