Indulge in the ultimate dessert with these Pecan Pie Cheesecake Bars. Combining a buttery graham cracker crust with a rich, creamy cheesecake layer and a decadent pecan pie topping, these bars are perfect for holiday gatherings and special occasions. Enjoy the delightful blend of textures and flavors in every bite!
Ingredients:
For the Crust:
2 1/2 cups graham cracker crumbs (about 18 full-size grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Pecan Pie Layer:
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup heavy whipping cream
1/4 cup unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups chopped pecans
Directions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper for easy removal.
Make the Crust: In a food processor, pulse graham crackers and sugar until finely crumbed. Add melted butter and pulse until well combined. Press the mixture evenly into the bottom of the prepared baking dish.
Prepare the Cheesecake Layer: In a large bowl, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this creamy mixture over the graham cracker crust, spreading evenly.
Make the Pecan Pie Layer: In a saucepan, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring frequently. Once boiling, cook for 1 minute. Remove from heat and stir in vanilla extract and chopped pecans. Let the mixture cool slightly before pouring it over the cheesecake layer.
Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the cheesecake is set and the pecan pie layer is bubbly.
Cool and Refrigerate: Allow the bars to cool completely in the pan. Cover and refrigerate for at least 4 hours to ensure they are firm and easy to slice.
Serve: Once chilled, cut into 24 bars and serve. Enjoy the delightful combination of creamy cheesecake and sweet pecan pie!
Serving Tips:
Slice Cleanly: To get neat, clean slices, use a sharp knife. For the best results, dip the knife in hot water before cutting and wipe it clean between cuts.
Garnish: For an extra touch of elegance, top each bar with a dollop of whipped cream or a sprinkle of sea salt. You can also drizzle a bit of caramel sauce for added flavor.
Serve Chilled: These bars are best enjoyed chilled. The cheesecake layer remains creamy and the pecan pie topping stays firm when cold.
Storage Tips:
Refrigeration: Store the bars in an airtight container in the refrigerator. They should be kept chilled to maintain their texture and flavor. They can be stored this way for up to 5 days.
Freezing: If you need to keep them longer, these bars freeze well. Place them in a single layer on a baking sheet to freeze them individually, then transfer to a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Layering: If stacking the bars for storage, place parchment paper between layers to prevent them from sticking together.
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FAQs:
Can I use a different type of nut for the pecan pie layer?
Yes, you can substitute pecans with other nuts such as walnuts or almonds. However, keep in mind that the flavor and texture of the bars will change depending on the type of nut you use. Make sure to chop the nuts to a similar size for even distribution.
How can I make these bars gluten-free?
To make these bars gluten-free, use gluten-free graham cracker crumbs for the crust. Check the labels on all your ingredients, including the pecans and corn syrup, to ensure they are gluten-free as well.
Can I make these bars ahead of time?
Absolutely! These bars can be made up to 5 days in advance. Simply store them in an airtight container in the refrigerator. They also freeze well for up to 3 months, making them a convenient option for preparing ahead of time.
What should I do if the pecan pie layer is too runny?
If the pecan pie layer seems too runny after baking, it may need additional time to set. Allow the bars to cool completely and refrigerate them for several hours or overnight. If it’s still not firm enough, you can gently reheat the bars in the oven at a low temperature (around 300°F or 150°C) for a few minutes to help the layer set further.
Conclusion:
These Pecan Pie Cheesecake Bars are an irresistible dessert that combines the best of two classic treats into one deliciously decadent bar. Perfect for your holiday spread or any time you want a special dessert!
📖 Recipe:
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Pecan Pie Cheesecake Bars
- Total Time: 5 hours 5 minutes (including cooling and refrigeration)
- Yield: 24 bars
Description
Looking for a show-stopping dessert that combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie? These Pecan Pie Cheesecake Bars are just what you need! Ideal for holiday gatherings or any special occasion, these bars deliver an indulgent treat that’s sure to impress.
Ingredients
For the Crust:
2 1/2 cups graham cracker crumbs (about 18 full-size grahams)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Pecan Pie Layer:
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup heavy whipping cream
1/4 cup unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper.
- For the crust, pulse graham crackers and sugar in a food processor to form crumbs. Mix in melted butter and press into the baking dish.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing well. Pour over the crust.
- For the pecan pie layer, heat brown sugar, corn syrup, cream, butter, and salt in a saucepan until boiling. Boil for 1 minute, then remove from heat and stir in vanilla and pecans. Cool slightly before pouring over the cheesecake layer.
- Bake for 35 minutes. Cool completely, cover, and refrigerate for at least 4 hours before slicing and serving.
Notes
Ensure bars are fully chilled before slicing to achieve clean cuts.
For a richer flavor, top with whipped cream or a drizzle of caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 bars
