Decadent Pecan Pie Cheesecake Bars

There’s something magical about merging two desserts into one irresistible creation—and this one is a winner! Pecan Pie Cheesecake Bars perfectly marry the creamy richness of cheesecake with the sweet, nutty decadence of pecan pie. These bars are perfect for holiday gatherings, potlucks, or any time you want to make dessert extra special without too much fuss.

If you love indulgent, shareable desserts, these bars are about to become your new favorite treat!

Why You’ll Love This Recipe

• Two Desserts in One: You get all the cozy flavors of pecan pie with the smooth richness of cheesecake—no need to choose!
• Make-Ahead Friendly: These bars actually taste better after a few hours in the fridge, making them perfect for prepping ahead.
• Easy to Share: Slice them up and serve for dessert trays, parties, or family dinners.
• Deceptively Simple: With just a few steps, these look and taste like you’ve spent hours in the kitchen!

Ingredients Breakdown

For the Crust:

• Graham Cracker Crumbs: These form the buttery, crunchy base. You can also use digestive biscuits or crushed vanilla wafers as a substitute.
• Unsalted Butter: Melted to bind the crumbs together—salted is fine, but adjust the recipe’s salt balance accordingly.
• Brown Sugar: Adds a touch of sweetness and complements the pecan filling perfectly.

For the Cheesecake Layer:

• Cream Cheese: The star of the layer! Let it soften at room temperature for ultra-smooth mixing.
• Granulated Sugar: Sweetens the cheesecake base just right.
• Vanilla Extract: A simple boost of flavor that ties everything together.
• Eggs: These add structure to the cheesecake. Use room-temperature eggs to avoid lumps.

For the Pecan Pie Topping:

• Pecans: Coarsely chopped for just the right crunch; toast them lightly for extra depth of flavor.
• Corn Syrup: Gives that classic gooey texture. Any light or dark corn syrup will work, but dark adds more richness.
• Brown Sugar: Sweet and caramel-y, it’s perfect for that signature pecan pie flavor.
• Heavy Cream: Adds moisture and a touch of creaminess to the topping.
• Butter: A buttery finish to bring it all together.
• Vanilla Extract: A burst of flavor amidst the sweetness.

Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and brown sugar in a medium mixing bowl, then firmly press the mixture into the bottom of a lined and greased 9×13-inch baking dish. Bake for 8-10 minutes, then let it cool completely.
2. Mix the Cheesecake Layer: In a large bowl, beat softened cream cheese with granulated sugar until creamy. Mix in the vanilla and eggs one at a time, ensuring everything is smooth. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
3. Bake the Cheesecake: Pop the dish back into the oven and bake for 20-25 minutes, or until the cheesecake is mostly set but still slightly jiggles in the center. Allow it to cool while you prepare the pecan topping.
4. Make the Pecan Pie Topping: In a saucepan over medium heat, whisk together the corn syrup, brown sugar, heavy cream, and butter until smooth. Bring to a gentle boil, then remove from heat and stir in the vanilla and chopped pecans.
5. Combine and Finish: Pour the warm pecan mixture over the cooled cheesecake layer, gently spreading it into an even layer. Let it set at room temperature for about 30 minutes, then refrigerate for at least 4 hours (or overnight) to firm up.
6. Slice and Enjoy: Use a sharp knife to cut into bars, and serve chilled or at room temperature.

Chef’s Tips and Tricks

• Room Temperature Ingredients: Make sure your cream cheese and eggs are room temperature to prevent lumps in your cheesecake layer.
• Use a Lined Pan: Line the baking dish with parchment paper for easy removal and cleaner slicing.
• Chill Thoroughly: Patience is key! The flavors meld and the layers firm up perfectly when given enough chilling time.

Recipe Variations and Serving Suggestions

• Make It Nut-Free: Substitute toasted oats or sunflower seeds for the pecans if you need a nut-free version.
• Holiday Spruce Up: Add a sprinkle of flaky sea salt or a drizzle of melted chocolate for a festive flair.
• Pair It Up: Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

FAQs

• Can I make these ahead of time? Yes! These bars are even better the next day, as the flavors have more time to meld.
• Can I freeze them? Absolutely. Wrap the bars tightly and freeze for up to 2 months. Just thaw overnight in the fridge before serving.
• How long will they keep? These bars will stay fresh in the fridge for up to 5 days when covered tightly.

Pecan Pie Cheesecake Bars Recipe

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Chill Time: 4 hours
• Servings: 12-16 bars

1. Follow the crust, cheesecake, and topping instructions detailed above.
2. Let everything set and chill appropriately before slicing and serving.

I hope these bars bring as much joy to your table as they do to mine! When you make them, don’t forget to snap a picture and share it with me on social by tagging #TheKitchensAid. I’d love to see your creations!