Pecan Pie Cheesecake Bars

Introduction in Alex Guarnaschelli’s Writing Style

What happens when the gooey sweetness of pecan pie meets the creamy decadence of cheesecake? You get these incredible Pecan Pie Cheesecake Bars, a dessert that’s destined to steal the show. Perfect for the holidays or any special occasion, this dessert combines two classics into a harmonious bite.

Picture the buttery shortbread crust supporting a rich, tangy layer of cheesecake, crowned with a sticky-sweet pecan topping. Each bite offers a satisfying balance of crunch, creaminess, and caramelized goodness.

These bars are perfect for sharing—or keeping all to yourself. Whether you’re serving them at a family gathering or a cozy evening with friends, they’re guaranteed to leave everyone asking for the recipe.

Recipe Overview in Todd Wilbur’s Writing Style

Pecan Pie Cheesecake Bars deliver all the flavors of two beloved desserts in one convenient bar. A buttery shortbread crust sets the stage for creamy cheesecake and a caramel pecan topping that’s irresistibly gooey.

These bars are easy to make, slice, and serve, making them perfect for potlucks, parties, or a sweet indulgence at home. They’re a decadent crowd-pleaser, down to the very last crumb.

Exciting Story

The first time I made these bars, it was for Thanksgiving, and I’ll never forget the look on everyone’s faces when they took their first bite. My husband claimed it was the best dessert he’d ever had, and my kids couldn’t stop sneaking pieces off the tray. Now, it’s the most requested treat in our home for every special occasion.

Why These Pecan Pie Cheesecake Bars?

• Two-in-One Dessert: Combines the best parts of pecan pie and cheesecake.
• Perfect Texture: Buttery crust, creamy center, and crunchy pecan topping.
• Make-Ahead Friendly: Ideal for holiday baking or prepping in advance.

Cuisine

American

Tips

• Use room-temperature ingredients for the cheesecake layer for smoother mixing.
• Line the baking pan with parchment paper for easy removal.
• Toast the pecans before adding them to the topping for enhanced flavor.

Substitutions and Variations

• Nut-Free Version: Replace pecans with a mix of seeds like sunflower or pumpkin.
• Gluten-Free Crust: Use almond flour or a gluten-free flour blend for the shortbread.
• Caramel Swirl: Drizzle caramel sauce over the pecan topping for extra indulgence.

Make a Healthier Version

• Replace sugar with coconut sugar or a sugar substitute like monk fruit.
• Use a whole-grain flour for the crust.
• Swap cream cheese with a reduced-fat version.

Closing in Todd Wilbur’s Style

And there you have it—Pecan Pie Cheesecake Bars that combine the best of two dessert worlds. They’re rich, gooey, and downright irresistible. Try them out for your next gathering, and watch them disappear in no time. Don’t forget to share the love!

Relevant Categories: Desserts, Holiday Treats, Bars

Tags: Cheesecake, Pecan Pie, Holiday Dessert, Baking

Frequently Asked Questions

1. Can I freeze these bars?
   Yes! Freeze them in an airtight container for up to 2 months.
2. Can I use a different nut?
   Absolutely. Walnuts or almonds work well as substitutes.
3. Do I need a springform pan?
   No, a standard 9×13-inch baking dish works perfectly.
4. How long will these last?
   Store in the fridge for up to 5 days.
5. Can I make this without corn syrup?
   Yes, use maple syrup or honey as an alternative, but the texture may vary slightly.

Enjoy every indulgent bite! 🥧✨

Pecan Pie Cheesecake Bars

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• Author: Victoria

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Description

You get these incredible Pecan Pie Cheesecake Bars, a dessert that’s destined to steal the show. Perfect for the holidays or any special occasion, this dessert combines two classics into a harmonious bite.

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Ingredients

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For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• Pinch of salt

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Pecan Pie Topping:

• 1 cup light corn syrup
• 1 cup packed brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups pecan halves

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Instructions

• Prepare the Shortbread Crust:
  • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  • In a mixing bowl, combine melted butter, flour, powdered sugar, and salt until a dough forms. Press evenly into the prepared pan.
  • Bake for 15 minutes or until lightly golden. Set aside to cool.
• Make the Cheesecake Layer:
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until fully incorporated.
  • Spread the cheesecake mixture over the cooled crust. Bake for 15-20 minutes, just until the edges set.
• Prepare the Pecan Topping:
  • In a medium saucepan over medium heat, combine corn syrup, brown sugar, eggs, and vanilla. Stir continuously until thickened slightly, about 5 minutes.
  • Remove from heat and fold in the pecan halves.
• Assemble the Bars:
  • Pour the pecan mixture over the cheesecake layer, spreading evenly.
  • Bake for an additional 25-30 minutes or until the topping is set.
• Cool and Serve:
  • Let the bars cool completely before slicing. For clean cuts, refrigerate for 1-2 hours before serving.