Description
This Pecan Pie Cheesecake Bars recipe offers a delightful fusion of creamy cheesecake and sweet pecan pie, creating a dessert that is both easy to make and incredibly satisfying. Perfect for any occasion, these bars promise a rich flavor journey.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust for your pecan pie cheesecake bars.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Pour the cream cheese mixture over the baked crust, spreading it evenly to create the cheesecake layer for your irresistible pecan pie cheesecake.
- In a separate small bowl, combine the chopped pecans, brown sugar, flour, and 1/4 cup melted butter. Mix until well combined to create the pecan pie topping.
- Spoon the pecan pie topping evenly over the cheesecake layer, ensuring it covers the surface for a delicious pecan pie cheesecake dessert.
- Bake for 30-35 minutes, or until the edges are set and the center is still slightly jiggly.
- Let the pecan pie cheesecake bars cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours to allow the cheesecake to set fully before cutting.
- Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve your homemade pecan pie cheesecake.
Notes
- For a no-bake pecan pie cheesecake, chill the bars until firm.
- Ensure cream cheese is fully softened for a smooth cheesecake batter.
- Adjust baking time based on your oven’s calibration.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg