Heavenly Pecan Pie Cheesecake Bars
Indulge in rich, creamy, and crunchy Heavenly Pecan Pie Cheesecake Bars featuring a buttery graham cracker base, silky cheesecake center, and glossy pecan pie topping—all in a slice without the fuss of traditional pie crust!
Ingredients
For the graham cracker crust
- 1.5 cups 1 ½ cups (375 ml) graham cracker crumbs About 18 full-size graham crackers
- ½ cup ½ cup (113 g) unsalted butter, melted Use unsalted butter for better control of salt
- ¼ cup ¼ cup (50 g) granulated sugar You can use coconut sugar for a refined sugar free option
For the cheesecake layer
- 2 packages 2 (8 oz) packages cream cheese, softened Full fat makes for a creamier cheesecake layer
- 2 large 2 large eggs
- ¾ cup ¾ cup (150 g) granulated sugar
- 1 tsp 1 tsp vanilla extract Feel free to add more for flavor
- ½ tsp ½ tsp kosher salt To balance the sweetness
For the pecan topping
- 2 cups 2 cups chopped pecans
- ½ cup ½ cup (120 ml) light corn syrup Can substitute with brown rice or maple syrup
- ½ cup ½ cup (120 ml) heavy whipping cream Adds a caramel-like texture
- ½ cup ½ cup (113 g) unsalted butter
- 1 cup 1 cup light brown sugar, packed For the topping sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 9x13 baking dish with parchment paper.
- For the crust, pulse graham crackers, ¼ cup sugar, and ½ cup melted butter in a food processor until crumbs look like wet sand.
- Press the crumb mixture firmly into the bottom of the lined baking pan.
- In a bowl, beat together the softened cream cheese and ¾ cup granulated sugar until smooth.
- Add the eggs one at a time, mixing on low, then blend in the vanilla.
- Pour the cheesecake batter over the graham cracker crust and spread evenly.
Cooking
- In a saucepan, combine brown sugar, light corn syrup, heavy cream, ½ cup unsalted butter, and salt. Boil for about 1 minute while stirring constantly.
- Remove from heat, stir in vanilla and chopped pecans, then drizzle over the cheesecake layer.
- Bake for about 35 minutes, until edges are set and center jiggles slightly.
Cooling
- Let the bars cool completely at room temperature for at least 1 hour, then transfer to the fridge for a minimum of 4 hours.
- Lift the slab out using the parchment and slice into bars to serve.
Notes
These bars can be made ahead of time and stored in the fridge for up to 5 days. They can also be frozen for about 2 months. For a kid-friendly version, reduce the topping by about ¼. To serve, add whipped cream or berries for a light touch.