Pecan Pie Cheesecake Bars

Introduction

Craving a dessert that blends the nutty, caramel-like sweetness of pecan pie with the creamy richness of cheesecake? What if you could create a portable, sliceable treat that’s perfect for any occasion? Say hello to Pecan Pie Cheesecake Bars! These indulgent bars feature a pecan-studded graham cracker crust, a velvety cheesecake filling, and a gooey pecan pie topping. They’re the ultimate combination of textures and flavors, ideal for holidays, potlucks, or satisfying your sweet tooth. Ready to create some nutty, creamy magic? Let’s grab a baking dish and get started!

Overview

Pecan Pie Cheesecake Bars are layered desserts with a graham cracker and pecan crust, a smooth cheesecake filling, and a sticky pecan pie topping. What makes them special? They capture the essence of pecan pie—sweet, nutty, and caramel-like—while adding the creamy decadence of cheesecake in a convenient bar form. This recipe takes about 6.5 hours (30 minutes prep, 1 hour baking, 5 hours cooling/chilling) and yields 16 bars, making it perfect for sharing or gifting.

• Time Requirement: 6.5 hours (30 minutes prep, 1 hour baking, 5 hours cooling/chilling)
• Difficulty Level: Moderate (requires careful mixing and chilling)
• Servings: 16 bars

Essential Ingredients

The magic of Pecan Pie Cheesecake Bars lies in their rich, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Graham Cracker Crust

• Graham Cracker Crumbs (2½ cups): Form a buttery, crunchy base for the bars.
• Finely Chopped Pecans (½ cup): Add nutty flavor and texture to the crust.
• Granulated Sugar (3 tbsp): Sweetens the crust subtly.
• Salted Sweet Cream Butter (½ cup, melted and cooled): Binds the crumbs into a firm crust.

For the Cheesecake Filling

• Granulated Sugar (¾ cup): Sweetens the cheesecake layer.
• Cornstarch (2 tbsp): Stabilizes the cheesecake for a smooth, creamy texture.
• Cream Cheese (24 oz, room temperature): Creates a rich, tangy base.
• Sour Cream (¾ cup, room temperature): Adds tanginess and a velvety texture.
• Pure Vanilla Extract (1½ tsp): Enhances the flavor with a warm note.
• Extra Large Eggs (2, room temperature): Help set the cheesecake and add richness.

For the Pecan Topping

• Salted Sweet Cream Butter (½ cup, sliced into 1 tbsp pats): Provides a rich base for the topping.
• Dark Karo Syrup (½ cup): Creates a sticky, caramel-like consistency.
• Granulated Sugar (⅓ cup): Sweetens the topping.
• Light Brown Sugar (⅓ cup, packed): Adds a molasses-like depth.
• Heavy Cream (¼ cup): Smooths the topping into a pourable glaze.
• Rough Chopped Pecans (1½ cups): Bring the signature nutty crunch and flavor.

Substitutions and Variations

• Graham Cracker Crumbs: Use crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers.
• Pecans: Replace with walnuts or almonds, or omit for a nut-free version (use extra graham crumbs in crust).
• Butter: Swap with unsalted butter (add ¼ tsp salt to crust and topping) or vegan butter for a dairy-free version.
• Karo Syrup: Substitute with light corn syrup, maple syrup, or honey, though the texture may be less sticky.
• Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
• Sour Cream: Substitute with Greek yogurt or vegan sour cream.
• Add-Ins: Mix ½ tsp cinnamon or bourbon into the topping, or add chocolate chips for a chocolate-pecan twist.
• Vegan Option: Use vegan graham crackers, vegan butter, vegan cream cheese, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), vegan sour cream, and maple syrup.

Step-by-Step Instructions

Making Pecan Pie Cheesecake Bars involves layering and chilling for a perfect result. Follow these instructions for delicious bars every time:

1. Preheat and Prepare:
   • Preheat the oven to 350°F (175°C).
   • Line a 9×9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray with nonstick cooking spray.
   • Tip: Use a metal or glass dish for even baking, and clip the parchment to the edges for stability.
2. Make the Graham Cracker Crust:
   • In a medium-sized mixing bowl, combine 2½ cups graham cracker crumbs, ½ cup finely chopped pecans, and 3 tbsp granulated sugar. Stir to combine.
   • Add ½ cup melted and cooled salted sweet cream butter, stirring until the mixture is fully coated and resembles wet sand.
   • Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish, using a flat-bottomed glass or measuring cup for a compact layer.
   • Bake for 10 minutes, or until lightly golden. Remove from the oven and lower the oven temperature to 325°F (165°C).
   • Tip: Press the crust firmly to support the heavy layers, and cool slightly before adding the filling.
3. Prepare the Cheesecake Filling:
   • In a small bowl, stir together ¾ cup granulated sugar and 2 tbsp cornstarch to combine.
   • In a large mixing bowl, use a stand mixer or handheld mixer on low speed to beat 24 oz room-temperature cream cheese and ¾ cup room-temperature sour cream for 1–1½ minutes until smooth and creamy.
   • With the mixer on low, gradually add the sugar-cornstarch mixture, mixing for another 1–1½ minutes until well incorporated.
   • Add 1½ tsp pure vanilla extract and mix just until combined.
   • Add 2 extra large eggs, one at a time, mixing on low speed until fully incorporated after each addition. Continue mixing until the batter is a uniform color with no yellow streaks, about 1 minute.
   • Evenly spoon the cheesecake filling over the baked crust, smoothing with an offset spatula. Gently tap the dish on the counter to release air pockets.
   • Tip: Use room-temperature ingredients to avoid lumps, and mix minimally to prevent incorporating air, which can cause cracks.
4. Bake the Cheesecake:
   • Bake at 325°F (165°C) for 50–55 minutes, or until the edges are set and the center is slightly wobbly.
   • Turn off the oven, crack the door, and let the cheesecake bars rest in the oven for 30 minutes to cool gradually and prevent cracking.
   • Remove from the oven and let sit at room temperature for 1 hour.
   • Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.
   • Tip: The slight wobble in the center is normal; it will firm up during chilling.
5. Make the Pecan Topping:
   • In a 2–3-quart heavy-bottomed saucepan over medium heat, add ½ cup sliced salted sweet cream butter and let it melt completely.
   • Whisk in ½ cup dark Karo syrup, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, and ¼ cup heavy cream.
   • Whisk constantly for 5–7 minutes until the sugars dissolve and the mixture reaches a low boil.
   • Lower the heat to medium-low and simmer for 2 minutes, stirring occasionally.
   • Remove from heat and stir in 1½ cups rough chopped pecans. Let the topping cool completely to room temperature, about 30–45 minutes.
   • Tip: Stir constantly to prevent burning, and cool the topping fully to avoid melting the cheesecake layer.
6. Assemble and Slice:
   • Remove the chilled cheesecake bars from the refrigerator. Use the parchment overhang to lift the bars out of the baking dish and place on a cutting board.
   • Spoon the cooled pecan topping evenly over the cheesecake layer, spreading gently with a spatula.
   • Using a large sharp knife, slice into 16 bars (4×4 grid), wiping the knife clean between cuts for neat edges.
   • Tip: Run the knife under hot water and wipe dry for cleaner cuts through the sticky topping.
7. Serve:
   • Serve chilled, arranged on a platter or in paper liners for a polished presentation.
   • Optionally garnish with a drizzle of caramel sauce or a sprinkle of sea salt for extra flair.
   • Tip: Keep refrigerated until serving to maintain the creamy texture and sticky topping.

Assembly

Assembling Pecan Pie Cheesecake Bars is all about creating a balanced, layered dessert with a crunchy crust, creamy filling, and gooey topping. Here’s how to make them look and taste incredible:

• Layer Thoughtfully: Press the crust firmly, spread the cheesecake filling smoothly, and apply the pecan topping evenly for a professional finish.
• Baking Tips:
  • Bake the crust until lightly golden to ensure it holds up under the wet filling.
  • Mix the cheesecake filling on low speed to avoid air bubbles, and tap the dish to release trapped air.
  • Cool gradually in the oven and chill thoroughly to set the layers and make slicing easier.
• Presentation Tips:
  • Serve chilled on a dessert tray or in decorative liners to showcase the golden crust and nutty topping.
  • Garnish with extra pecans, a caramel drizzle, or whipped cream for a festive touch.
  • Pair with coffee, hot tea, or a glass of bourbon for a complete dessert experience, perfect for Thanksgiving, Christmas, or dinner parties.
  • Use a spatula to lift bars cleanly, highlighting the creamy cheesecake and sticky pecan layers.

Storage and Make-Ahead Tips

Pecan Pie Cheesecake Bars are best chilled and can be prepped or stored with these tips to maintain their quality:

• Make-Ahead:
  • Bake the crust up to 1 day in advance, cool, and store covered at room temperature.
  • Prepare the cheesecake filling up to 4 hours ahead, refrigerate, and re-whisk gently before spreading.
  • Make the pecan topping up to 1 day ahead, cool, and store at room temperature. Reheat gently to a pourable consistency if needed.
  • Bake and chill the bars (without topping) up to 2 days before serving, adding the pecan topping before slicing.
  • Tip: Don’t add the pecan topping too early, as it may harden in the fridge.
• Storage:
  • Store bars in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. The crust may soften slightly over time.
  • Layer with parchment paper to prevent sticking, especially for the sticky topping.
  • Tip: Keep chilled to maintain the creamy texture and prevent the topping from becoming too soft.
• Freezing:
  • Freeze baked bars (without pecan topping) in an airtight container or wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight, then add fresh pecan topping before serving.
  • Freeze individual bars for convenient portions, wrapping each tightly to prevent freezer burn.
  • Tip: Avoid freezing with the pecan topping, as it may become grainy when thawed.

Recipe Variations

Pecan Pie Cheesecake Bars are versatile and fun to customize. Here are some creative twists to try:

• Bourbon Pecan Pie Bars: Add 1 tbsp bourbon to the pecan topping for a warm, boozy note.
• Chocolate Pecan Pie Bars: Mix ½ cup melted chocolate chips into the cheesecake filling and drizzle chocolate over the topping.
• Maple Pecan Pie Bars: Replace Karo syrup with maple syrup and add ½ tsp maple extract to the cheesecake layer.
• Salted Caramel Pecan Bars: Swap the pecan topping for a salted caramel sauce with pecans.
• Gluten-Free Bars: Use gluten-free graham crackers and ensure all ingredients are gluten-free.
• Vegan Bars: Use vegan graham crackers, vegan butter, vegan cream cheese, flax eggs, vegan sour cream, and maple syrup.

Conclusion

You’re now ready to create Pecan Pie Cheesecake Bars that are as decadent as they are delightful! This 6.5-hour recipe is perfect for holidays, potlucks, or anytime you crave a nutty, creamy dessert. With their pecan-studded graham cracker crust, smooth cheesecake filling, and gooey pecan pie topping, these bars are a guaranteed crowd-pleaser. Feel free to tweak the flavors, add-ins, or garnishes to make them your own. Grab your baking dish, layer those ingredients, and enjoy every creamy, nutty bite. Happy baking, and savor the pecan pie cheesecake bliss!

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FAQs

1. Can I use a different pan size?
Yes, but adjust baking time. An 8×8-inch pan will yield thicker bars and may need 55–60 minutes. A 9×13-inch pan will make thinner bars and may need 45–50 minutes. Check for a slightly wobbly center.

2. Are these bars healthy?
They’re an indulgent dessert, but you can lighten them with low-fat cream cheese, reduced sugar (½ cup in cheesecake), or smaller portions. Enjoy in moderation.

3. Can I make these vegan?
Yes! Use vegan graham crackers, vegan butter, vegan cream cheese, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), vegan sour cream, and maple syrup instead of Karo syrup.

4. Why did my cheesecake crack?
Overmixing, overbaking, or rapid cooling can cause cracks. Mix on low speed, bake until just set, and cool gradually in the oven with the door cracked.

5. Can I skip the pecans in the crust?
Yes! Increase graham cracker crumbs to 3 cups and omit pecans for a classic crust. The bars will still be delicious but less nutty.

6. How do I get clean slices?
Chill for at least 4 hours, use a sharp knife dipped in hot water, and wipe clean between cuts for neat slices through the sticky topping.

7. Can I prep these for a party?
Yes! Bake and chill up to 2 days ahead, adding the pecan topping just before serving for a fresh, glossy look. Store chilled until serving.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days. Layer with parchment and serve chilled to maintain texture and flavor.