These Pecan Pie Cheesecake Bars are to die for! Layers of buttery graham cracker crust, a luscious cheesecake center and the most incredible pecan pie praline topping make for an irresistible bar recipe!
I cannot believe it is almost Thanksgiving!
We are likely going to have a smaller one this year which is fine since I usually have to do the majority of the cooking. I cannot fathom the families who prepare feasts for guests in the double digits – you guys are crazy talented! I can handle maybe 8 or less, though in our case it’ll probably be 3-5.
We will definitely have apple pie because it’s a favorite of everyone’s, but I am going to HAVE to make these Pecan Pie Cheesecake Bars even if there will be more desserts than people at the Thanksgiving table. These are SO delicious – seriously mind-blowing! – and instantly catapulted themselves as one of my new favorite desserts I’ve made this year!
Pecan Pie Cheesecake Bars
These bars have three layers to them and they’re all super easy, I promise! The first layer is your graham cracker crust, which consists of graham cracker crumbs, melted butter, and some sugar for sweetness. You’ll mix it all together until moistened and press it into a 13×9″ baking pan that’s been lined for foil or parchment paper for easy cleanup. (You’ll thank me later!). Pre-bake this for a minute to help it set while you prepare the cheesecake layer.
The cheesecake layer consists of cream cheese, sugar, vanilla extract, eggs, some sour cream for added tanginess, and a little pinch of flour to help stabilize everything. Beat it all together until it is nice and smooth, taking care to scrape the bottom and sides of the mixing bowl so there are no lumps. You’ll spread this cheesecake layer evenly onto the graham cracker crust and bake the bars until nice and set.
While the bars bake, you’ll make your final layer – the pecan pie topping! This topping is not like a traditional pecan pie filling in that there are NO eggs, so it doesn’t need to bake. It has the consistency when set of a pecan praline candy almost where it yields when you bite into it, but has that familiar and nostalgic pecan pie flavor. The ingredients for this are butter, brown sugar, heavy cream, vanilla extract, corn syrup, and pecans. You’ll boil it together and pour it on top of the baked cheesecake bars.
All you have to do is let the bars set in the fridge before cutting into squares. Believe me – that is by far the hardest part. Once you catch a whiff of that pecan pie filling cooking on the stove, you’re going to want to dig in, but chilling them is mandatory!
The combination of the creamy cheesecake, sweetened graham crackers and buttery pecan pie topping is outstanding! I know you’re going to absolutely ADORE these Pecan Pie Cheesecake Bars!
Pecan Pie Cheesecake Bars
Ingredients
FOR THE CRUST:
- 3 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter, melted
FOR THE CHEESECAKE:
- 16 oz cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tsp all-purpose flour
- 2 tsp pure vanilla extract
FOR THE PECAN PIE TOPPING:
- 8 Tbsp unsalted butter, cubed
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1 cup light brown sugar
- 2 tsp pure vanilla extract
- 2½ cups chopped pecans
Instructions
- Preheat oven to 350℉. Line a 13x9" light metal baking pan with parchment paper or foil, extending the sides of the paper or foil over the edges of the pan. Spray with cooking spray; set aside.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until moistened and mixture resembles wet sand. Pour the mixture into the bottom of the prepared pan and press it into an even layer. Bake for 10 minutes. Remove from oven, but keep oven on.
- While the crust bakes, prepare your cheesecake filling: In the bowl of a stand mixer, cream the cream cheese for about 1 minute with the paddle attachment. Add in the sugar and mix well, followed by the eggs, one at a time, mixing well after each addition. Add in the sour cream, flour, and vanilla extract and mix well, scraping down the bottom and sides of the mixing bowl to ensure no lumps.
- Pour the cheesecake filling evenly over the pre-baked crust and smooth out the top. Return to the oven and bake for another 30-35 minutes or until the center appears set and does not jiggle.
- While the cheesecake bars bake, prepare your pecan pie topping: In a medium saucepan, melt the butter over medium heat. Add in the corn syrup, heavy cream, brown sugar and mix well. Add in the vanilla extract and pecans and stir well. Allow the mixture to come to a boil and boil, stirring constantly, for about 5 minutes. Remove from the heat and evenly pour over the cheesecake while it is still warm, carefully spreading into an even layer (be gentle as the warm cheesecake will be delicate).
- Cool completely at room temperature, then refrigerate to set completely for about 4 hours before cutting into bars.
These bars are sinful, decadent, and oh so delicious! You’re going to absolutely go nuts for them!
Have a super sweet day!
xo, Hayley
Linda says
What is the shelf life for these bars?
thedomesticrebel says
Hi Linda, I would say up to 5 days in the fridge, stored airtight.
Varnamala says
Fantastic recipe…so rich and delicious. I prepared it for a Christmas Party dessert contest and it won!
Scarlet says
You had me a pecans. These cheesecake pecan bars ar so good. I just love the creamy layer and the salty nutty layer. Oh my! Pinning to make again.