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Pecan Pie Cheesecake Bars

Irresistible Homemade Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars combine the best of both worlds: a creamy cheesecake filling and a gooey pecan pie topping, all on a buttery graham cracker crust. Perfect for holidays or any time you crave a decadent treat!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • For the Cheesecake Filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Pecan Pie Topping:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13 inch baking pan.
  2. Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.
  3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Pour the cheesecake filling over the cooled crust.
  5. Make the Pecan Pie Topping: In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and heavy cream. Bring to a simmer, stirring constantly, and cook for 1 minute. Remove from heat and stir in vanilla extract and pecan halves.
  6. Carefully pour the pecan pie topping over the cheesecake filling.
  7. Bake for 25-30 minutes, or until the cheesecake is set and the topping is bubbly.
  8. Let cool completely in the pan before cutting into bars. Refrigerate for at least 2 hours before serving.

Notes

For an extra rich flavor, use dark brown sugar in the pecan pie topping. Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.