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Pecan Pie Cheesecake Bars combine all that you love about cheesecake and pecan pie. This is the perfect dessert and so easy to make.
There is nothing better then combining two of your favorite desserts into one. The layers of cheesecake batter and pecan pie toppings makes this dessert a family favorite.
If you love Philadelphia no bake cheesecake, Strawberry Swirl Cheesecake, Strawberry Crunch Bars Recipe,Strawberry Cheesecake Tacos, Turtle Cheesecake, German Chocolate Cake Cheesecake Bars Recipe or pecan pie, you are going to love this recipe. Each bite has the best layers! I love serving it at Thanksgiving, because it is easy to serve and different than what most people make.
What's in this post: Pecan Pie Cheesecake Bars
- Why We Love This Recipe:
- Ingredients:
- Variations Ideas:
- Step by Step Instructions:
- How Long to Bake:
- Expert Tips:
- Why are my Bars Sticking to the Pan?
- What’s The Best Cream Cheese To Use For Cheesecake
- Frequently Asked Questions:
- More Pecan Desserts to try:
- More Cheesecake Recipes:
- Pecan Pie Cheesecake Bars Recipe
Why We Love This Recipe:
These dessert bars are made with simple ingredients. The creamy texture layered on the crunchy graham cracker crust makes this dessert easy to make.
It makes the perfect dessert to serve for Thanksgiving or Christmas. We love to prepare ahead of time to easily serve sliced with all of our other favorite dessert recipes.
Ingredients:
For the Crust:
- Crushed Graham Crackers
- Unsalted Butter -melted
For the Cheesecake Layer:
- Cream Cheese- room temp
- Sugar
- Vanilla Extract
- Large Eggs
For the Pecan Pie Layer:
- Light Corn Syrup
- Brown Sugar
- Unsalted Butter
- Salt
- Vanilla Extract – How to Make Vanilla Extract at Home
- Heavy Cream
- Pecans – roughly chopped
Scroll to the bottom to see recipe card for the full list of ingredients and recipe.
Variations Ideas:
- Crust – Feel free to use a different crust to make this recipe. We have crushed up Oreos to make a crust for a chocolate layer.
- Toppings – This cheesecake is delicious served as is, but you can also serve with Homemade Whipped Topping, Vanilla Ice Cream or Homemade Caramel Syrup.
Step by Step Instructions:
- Step 1 – You can easily make Graham cracker crumbs by food processing graham crackers. You will need about 12-15 full graham cracker sleeves to make the 1 ½ cups of graham cracker crumbs.
- Step 2 – I like to use the pulse feature on my food processor to make sure I get the perfect consistency. Process the graham crackers until they are fine crumbs.
- Step 3 – Preheat the oven. While the oven is warming, line an 8-inch square baking pan with parchment paper. Then spray it with a non-stick cooking spray.
- Step 4 – In a medium bowl, stir together the crushed graham cracker crumbs and melted butter. Once this is combined, transfer the mixture into the baking dish.
- Step 5 – Press the graham cracker firmly into the pan so it forms an even layer of the graham cracker crust.
- Step 6 – In a mixing bowl and add the cream cheese, sugar and vanilla extract. Beat with a hand mixer or a stand mixer together until it is well combined.
- Step 7 – Add the eggs one at a time. Make sure to beat the mixture between each addition.
- Step 8 – Pour the cheesecake filling on top of the crust. Spread this out so it forms an even layer.
- Step 9 – You will need a saucepan and add the corn syrup, brown sugar, butter, salt, vanilla extract and heavy cream. Bring this to a boil over medium heat making sure to stir it constantly.
- Step 10 – Allow this to cook for 1 minute and then remove the pecan pie filling from the heat.
- Step 11 – Now that it is off the heat, add the chopped pecans. Just pour this mixture over the cheesecake layer and try to spread it as even as possible.
How Long to Bake:
- Step 1 – Put in the oven for 40 to 45 minutes until the cheesecake is set and the pecan layer is golden brown. It will look so pretty and your kitchen will smell amazing.
- Step 2 – Then take the cheesecake from the oven and let cool completely before you cover the pan with plastic wrap. Next, refrigerate the cheesecake for 3 hours.
- Step 3 – After it has chilled in the fridge, slice and enjoy. Everyone will love this simple dessert.
It is absolutely delicious. This recipe will definitely be a crowd favorite.
Expert Tips:
- Cutting Bars – Use a plastic knife instead of a regular metal knife to cut the bars. This will help to make clean lines and the bars will look great every time.
- Crushing Graham Crackers – I like to use a food processor to make the crust. It makes it really quick and I can get the graham crackers really fine. It is helpful to use a small food processor and it gets the graham crackers really fine.
- Crush with Rolling Pin – If you do not have a food processor, put the graham crackers inside a ziplock bag and seal it. Use a rolling pin to crush the graham crackers.
- Room Temperature Ingredients – Before combining the ingredients together make sure to start with room temperature ingredients. This allows for the texture to be smooth and creamy.
Why are my Bars Sticking to the Pan?
Make sure to not skip the step of using parchment paper. You need to line your baking dish with parchment paper before putting the graham cracker crust in the pan.
I also spray the parchment paper with baking non stick spray to help prevent the crust from sticking. The bars shouldn’t stick to the pan if you do both of these tips.
What’s The Best Cream Cheese To Use For Cheesecake
I highly recommend to use full fat cream cheese for this recipe. In order to get the extra creamy cheesecake layer, you need the full fat cream cheese.
If you get a lower fat cream cheese you will not get that full flavor that you want with a cheesecake bar.
Frequently Asked Questions:
Pecan pie cheesecake bars can be stored in the refrigerator inside in airtight container. They will stay fresh for up to 5 days.
When you are ready to serve, allow them set at room temperature for 30 minutes before serving.
These Easy Pecan Pie Cheesecake Bars can easily be made ahead of time. Because these dessert bars need time to chill, I prefer to make them the night before serving.
Pecan pie cheesecake bar slices can be frozen. Layer them in a freezer bag or freezer safe container. Place parchment paper in between the slices to ensure they do not stick to each other. Freeze for 2-3 months and then thaw in the fridge when ready to serve.
More Pecan Desserts to try:
More Cheesecake Recipes:
- Sopapilla Cheesecake
- Pumpkin Cheesecake
- Chocolate Chip Cookie Cheesecake
- Cheesecake Tacos
- Slutty Cheesecake Bars
We love hearing from you. If you make this Pecan Cheesecake Bars, make sure to leave us a comment.
Pecan Pie Cheesecake Bars
Ingredients
For the Crust:
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter melted
For the Cheesecake Layer:
- 16 oz. cream cheese at room temp
- 1/2 cup sugar
- 1 tsp Vanilla Extract
- 2 large eggs
For the Pecan Pie Layer:
- 1/4 cup Light Corn Syrup
- 1/2 cup brown sugar
- 1/4 cup Unsalted Butter
- 1/4 tsp Salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup pecans roughly chopped
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper then spray it with a non-stick cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- Beat together the cream cheese, sugar and vanilla extract until well combined.
- Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture a top the crust, spreading it into an even layer.
- Add the corn syrup, brown sugar, butter, salt, vanilla extract and heavy cream to a saucepan and bring to a boil over medium heat stirring constantly. Cook for 1 minute and then remove from the heat. The stir in the chopped pecans. Pour this mixture over the cheesecake layer and spread it into an even layer if possible.
- Bake for 40-45 minutes until the cheesecake is set and the pecan layer is golden brown.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
Do I need to adjust anything if I use a 9 inch square pan?
It will probably get finished earlier so I would watch the cooking time.