Pecan Pie Cheesecake Bars
Indulge in these creamy cheesecake bars topped with a rich pecan pie layer. Perfect for holiday gatherings and Thanksgiving desserts.
Equipment
- 1 9-inch square baking pan greased and lined with parchment paper
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Pecan Pie Topping
- 1 cup pecans chopped
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 2 tbsp unsalted butter melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a greased and lined 9-inch square baking pan, ensuring an even layer.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth and creamy. Pour the cheesecake batter over the prepared crust, spreading evenly.
- In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, and melted butter. Stir until the pecans are fully coated. Gently spoon the pecan mixture over the cheesecake layer, spreading evenly.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the cheesecake is set and the pecan topping is golden brown. Remove from the oven and allow the bars to cool to room temperature.
- Once cooled, transfer the bars to the refrigerator and chill for at least 60 minutes to allow the cheesecake to set properly.
Serving
- Once fully chilled, remove the bars from the pan using the parchment paper for easy lifting. Slice into 8 squares and serve as desired.
Storage
- Store any leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the bars in plastic wrap and freeze for up to 1 month.
Notes
Pro Tips: Use room temperature cream cheese for a smoother cheesecake batter. Ensure the bars are fully chilled before slicing to achieve clean cuts. Ingredient Substitutions: Substitute graham cracker crumbs with digestive biscuit crumbs if preferred. Use honey or maple syrup instead of corn syrup for a different flavor. How to Serve: Serve chilled or at room temperature for optimal texture. Storage & Freshness: Keep refrigerated for up to 5 days or freeze for longer storage. Make-Ahead Tips: Prepare the crust and cheesecake layer a day ahead and add the pecan topping before serving to save time.