Description
Imagine taking the rich, creamy texture of classic cheesecake and layering it with the gooey, caramelized goodness of pecan pie. Sounds like heaven, right? That’s exactly what these Pecan Pie Cheesecake Bars deliver—a buttery graham cracker crust, a smooth vanilla cheesecake layer, and a sticky-sweet pecan pie topping that gives you the best of both worlds in every bite.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- ¾ cup brown sugar
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 3 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 1 ½ cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated. Press the mixture firmly into the bottom of the prepared pan.
Bake for 8-10 minutes, then set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until just combined.
Pour over the baked crust and smooth the top with a spatula.
Bake for 18-20 minutes, or until the center is just set. Let cool while making the pecan topping.
In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir and bring to a gentle simmer, cooking for 2-3 minutes until slightly thickened.
Remove from heat and stir in vanilla extract and chopped pecans.
Pour the pecan topping evenly over the cheesecake layer. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight for best results.
Once fully chilled, lift the bars out of the pan using the parchment paper. Slice into squares and enjoy the perfect mix of cheesecake and pecan pie goodness!