Pecan Pie Cheesecake Bars (Recipe for Printing)

Perfect for autumn gatherings, these pecan pie cheesecake bars blend sweet graham cracker crust, creamy filling, and crunchy pecan topping. A rich dessert treat for fall or Thanksgiving. Save & click.

# What You Need:

→ Crust

01 - 2 1/2 cups graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 1/2 cup salted sweet cream butter, melted and cooled

→ Cheesecake Layer

04 - 3 packages (8 ounces each) cream cheese, at room temperature
05 - 3/4 cup granulated sugar
06 - 2 tablespoons cornstarch
07 - 1 1/2 teaspoons pure vanilla extract
08 - 2 extra-large eggs, at room temperature

→ Pecan Topping

09 - 1/2 cup salted sweet cream butter, sliced into 1-tablespoon pats
10 - 1/3 cup granulated sugar
11 - 1/3 cup light brown sugar, packed
12 - 1 1/2 cups roughly chopped pecans

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter. Stir until evenly coated.
03 - Press graham mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes. Remove from oven and reduce temperature to 325°F.
04 - In a small bowl, blend 3/4 cup granulated sugar with cornstarch until uniform.
05 - With a stand mixer or hand mixer on low, beat cream cheese for 1 to 1½ minutes until smooth. Add the sugar-cornstarch mixture and mix on low for another 1 to 1½ minutes until fully incorporated.
06 - Mix in vanilla extract until just combined. Add eggs one at a time, beating after each addition until the mixture is uniform and smooth.
07 - Spread cheesecake filling over baked crust. Smooth top with an offset spatula, tap the pan to release air bubbles.
08 - Bake at 325°F for 50–55 minutes until the center is slightly set but still wobbly. Turn off oven, crack door, and let rest inside for 30 minutes. Remove and let cool at room temperature for 1 hour.
09 - Cover and refrigerate cheesecake for at least 4 hours until fully set.
10 - While cheesecake chills, add butter to a heavy-bottomed saucepan over medium heat. When melted, whisk in granulated sugar, brown sugar, and heavy cream. Stir constantly for 5–7 minutes until fully dissolved and bubbling. Simmer on medium-low for 2 minutes, then stir in chopped pecans and cool completely.
11 - Lift set cheesecake out using the parchment overhang. Spread cooled pecan topping evenly over the cheesecake layer.
12 - Cut into 16 squares with a sharp knife. Store bars covered in the refrigerator until serving.

# Extra Tips:

01 - To ensure clean cuts, wipe the knife with a damp cloth between slices for a smooth finish.

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