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Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars That Will Wow Your Guests

Delicious Pecan Pie Cheesecake Bars that blend creamy cheesecake and nutty pecans for a perfect dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours
Servings: 16 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 12 crackers Graham Crackers Substitute with digestive biscuits for a different flavor.
  • 1/4 cup Granulated Sugar (for crust) Can be replaced with coconut sugar for a healthier option.
  • 1/2 cup Unsalted Butter (for crust) Use vegan butter for a dairy-free version.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it's room temperature for best results.
  • 1 cup Granulated Sugar (for filling) Use brown sugar for a deeper flavor.
  • 3 large Eggs Egg substitutes: 1/4 cup unsweetened applesauce per egg.
  • 1 teaspoon Pure Vanilla Extract Vanilla bean paste works as a robust alternative.
For the Pecan Topping
  • 1 cup Brown Sugar Light or dark brown sugar can be used based on preference.
  • 1/2 cup Light Corn Syrup Honey or agave syrup may substitute, but will alter flavor slightly.
  • 1/4 cup Heavy Cream Coconut cream can be used for a non-dairy version.
  • 1/4 teaspoon Salt Use sea salt for a nuanced taste.
  • 1 cup Pecans Walnuts can be substituted for a different nutty flavor.

Equipment

  • 13x9-inch baking dish
  • mixing bowls
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 13x9-inch baking dish with parchment paper.
  2. Crush about 12 graham crackers into fine crumbs, then mix them with 1/4 cup granulated sugar and 1/2 cup melted unsalted butter until resembling damp sand. Press into the baking dish and bake for 10 minutes.
  3. While the crust cools, beat 16 ounces of softened cream cheese until smooth, then mix in 1 cup of granulated sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Pour over the crust.
  4. In a saucepan, boil together 1 cup brown sugar, 1/2 cup light corn syrup, 1/4 cup heavy cream, 1/4 cup melted butter, and a pinch of salt for 2 minutes. Fold in 1 cup chopped pecans and 1 teaspoon vanilla extract.
  5. Drizzle pecan topping over the cheesecake layer and spread evenly. Bake for an additional 35 minutes until set.
  6. Allow to cool at room temperature for at least 30 minutes, then refrigerate for at least 4 hours before slicing.
  7. Lift the bars out using the parchment edges, cut into squares, and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature to prevent lumps. Compress the crust firmly for best results.

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