Pecan pie cheesecake bars are made with a graham cracker crust. Then, we top it with a smooth cream cheese filling. And finally, the top layer is a pecan pie caramel topping! These bars are DIVINE!
How far in advance can I make pecan pie cheesecake bars?
The thing I love most about this recipe is that you can make these pecan pie cheesecake bars up to 4 days in advance. I find that cheesecake most often tastes better the day after it was made, so this is the ideal make-ahead dessert recipe!
How long will these pecan cheesecake bars last?
I mean, if you have any left, you can store them covered in the refrigerator for up to one week. But I highly doubt you’ll have nay for that long!
How do I ensure I get clean cuts?
To make clean cuts, I suggest using a very sharp knife and wiping the blade on a piece of paper towel in between cuts.
Can I freeze these bars?
Yes, you can! We have a large batch stored in the freezer, and when you’re ready to eat, you can do a quick 15-20 second zap in the microwave or allow them to defrost in the refrigerator overnight! These pecan pie cheesecake bars are super low maintenance!
I really hope you won’t let this year go by without trying my favorite dessert – seriously though, and this is by far the best dessert I’ve ever made!
YIELD: 24 BARS
Pecan Pie Cheesecake Bars
prep time 20 MINUTES
cook time 50 MINUTES
total time 1 HOUR 10 MINUTES
Pecan pie cheesecake bars are made with a graham cracker crust. Then, we top it with a smooth cream cheese filling. And finally, the top layer is a pecan pie caramel topping! These bars are simply DIVINE!
INGREDIENTS:
Cheesecake:
1 (13.5-ounce) box graham cracker crumbs (or 3 ¼ cups)
1 ⅓ cup granulated sugar, divided
½ teaspoon ground cinnamon
1 cup (2 sticks) salted butter, melted
4 packets (2 pounds) softened cream cheese
2 large eggs + 2 egg yolks, room temperature
1 tablespoon vanilla extract
¼ cup sour cream, room temperature
Pecan Pie Topping:
½ cup EACH: diced salted butter, light corn syrup, AND heavy cream
1 cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups of toasted pecans
INSTRUCTIONS:
PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 13×9 square baking pan with cooking spray and line with parchment paper, making sure it hangs over on all sides, so it’s easy to remove later, set aside.
CRUST: In a medium bowl, stir together the graham cracker crumbs, ⅓ cup sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of a baking pan in an even layer and bake for 10 minutes. Remove from oven and allow for it to cool while you prepare the filling.
FILLING: Beat the cream cheese and the remaining 1 cup of sugar together for a minute until smooth. Then, add the eggs + yolks, one at a time, waiting a few seconds, and allowing each egg/yolk to incorporate before adding the next. Add the sour cream, then add the vanilla extract and continue to mix for a few additional seconds. It’s okay if the batter has a few small lumps. When mixed, pour the cheesecake mixture over the graham cracker base and bake for 40-42 minutes or until the cheesecake is set and not wet. Mine was just barely jiggly in the center, and that’s perfect.
PECAN PIE LAYER: Add the butter, corn syrup, and brown sugar to a medium saucepan over medium-high heat and bring to boil while you stir it continuously. When boiling, whisk in the heavy cream and allow for the caramel mixture to cook for 4 minutes on medium-high while you whisk continuously. Remove the pot from the heat and pour in the vanilla extract and stir in the pecans. Then, continuously stir the pecan pie mixture for 5 minutes. Pour the prepared pecan pie layer over the cheesecake and let cool completely to room temperature. Allow the bars to cool in the refrigerator for several hours (ideally overnight), so they are completely set. Remove by gently lifting the parchment and place on a clean flat surface. Cut them into bars and serve!
Notes:
Bars are best when removed from the refrigerator about 15-20 minutes before serving. The pecan pie mixture softens a bit and is much easier to break with a fork!