Print

Pecan Pie Cheesecake Bars

Delicious Pecan Pie Cheesecake Bars on Display
Print Recipe

These Pecan Pie Cheesecake Bars combine the best of both worlds! A buttery graham cracker crust topped with a creamy cheesecake layer and a gooey pecan pie topping.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Pecan Pie Topping:
  • 1/2 cup packed light brown sugar
  • 1/4 cup corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking pan.
  2. Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
  3. Make the Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream and vanilla extract. Add eggs one at a time, mixing until just combined.
  4. Pour Cheesecake Layer: Pour the cheesecake mixture over the cooled crust.
  5. Make the Pecan Pie Topping: In a medium bowl, whisk together brown sugar, corn syrup, melted butter, salt, and vanilla extract. Stir in pecan halves.
  6. Pour Pecan Pie Topping: Carefully pour the pecan pie topping over the cheesecake layer.
  7. Bake: Bake for 30-35 minutes, or until the cheesecake is set and the pecan topping is bubbly.
  8. Cool: Let cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into bars.

Notes

For easier slicing, chill the bars for at least 4 hours or overnight. Serve cold or at room temperature.

Find it online: https://grilldrip.com/pecan-pie-cheesecake-bars/