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Introduction

Craving a dessert that combines the gooey, nutty decadence of pecan pie with the creamy richness of cheesecake in a convenient, portable form? Look no further than Pecan Pie Cheesecake Bars! These indulgent bars layer a nutty graham cracker crust with a velvety cheesecake filling and a caramel-like pecan topping, delivering a perfect balance of textures and flavors. Curious about how to create these crowd-pleasing treats that are ideal for holidays, potlucks, or special occasions? Let’s dive into this recipe that’s as delicious as it is impressive!

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Overview: Why Pecan Pie Cheesecake Bars Are Special

Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts, offering the sweet, nutty crunch of pecan pie and the smooth, tangy creaminess of cheesecake in bite-sized squares. The pecan-infused graham cracker crust adds extra flavor, while the sticky pecan topping brings a caramelized finish. These bars are easier to make than a full cheesecake, perfect for sharing, and ideal for making ahead, making them a go-to for entertaining or satisfying sweet cravings.

Time Requirement:
- Prep: 25 minutes
- Baking: 60–65 minutes
- Cooling/Chilling: 5 hours 30 minutes
- Total: About 6 hours 30 minutes
Difficulty Level: Moderate. The recipe involves multiple steps but is manageable with clear instructions, suitable for home bakers.
Why It’s Special: These bars serve 16, combine two beloved desserts, and feature a rich, multi-textured profile. They’re visually stunning, store well, and perfect for any occasion.

Essential Ingredients

These bars require ingredients for three components: graham cracker crust, cheesecake filling, and pecan topping. Here’s what you need and why each matters:

For the Graham Cracker Crust

Graham Cracker Crumbs (2½ cups): Form a buttery, crunchy base.
Finely Chopped Pecans (½ cup): Add nutty flavor and texture to the crust.
Granulated Sugar (3 tbsp): Lightly sweetens the crust.
Salted Sweet Cream Butter (½ cup, melted and cooled): Binds the crumbs and adds richness.

For the Cheesecake Filling

Granulated Sugar (¾ cup): Sweetens the cheesecake.
Cornstarch (2 tbsp): Stabilizes the filling for a smooth texture.
Cream Cheese (24 oz, at room temperature): The creamy, tangy base of the cheesecake.
Sour Cream (¾ cup, room temperature): Adds tanginess and creaminess.
Pure Vanilla Extract (1½ tsp): Enhances the flavor.
Extra Large Eggs (2, at room temperature): Provide structure and smoothness.

For the Pecan Topping

Salted Sweet Cream Butter (½ cup, sliced into 1 tbsp pats): Creates a rich base for the topping.
Dark Karo Syrup (½ cup): Adds sticky, caramel-like sweetness.
Granulated Sugar (⅓ cup): Sweetens the topping.
Light Brown Sugar (⅓ cup, packed): Adds a caramel-like depth.
Heavy Cream (¼ cup): Smooths the topping into a luscious sauce.
Rough Chopped Pecans (1½ cups): Provide crunch and nutty flavor.

Substitutions and Variations

Crust: Use crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers.
Karo Syrup: Substitute with light corn syrup, maple syrup, or honey, though the texture may vary.
Pecans: Swap for walnuts or almonds, or omit for a nut-free topping (though it won’t be “pecan pie”).
Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
Sour Cream: Replace with Greek yogurt or a dairy-free alternative.
Gluten-Free: Use gluten-free graham crackers and a gluten-free cornstarch substitute if needed.

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Step-by-Step Instructions

Follow these steps to create Pecan Pie Cheesecake Bars that are creamy, nutty, and perfectly sweet:

Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal. Spray with nonstick cooking spray.
- In a medium bowl, combine 2½ cups graham cracker crumbs, ½ cup finely chopped pecans, and 3 tbsp granulated sugar. Stir to mix.
- Add ½ cup melted and cooled salted butter and stir to coat the crumb mixture completely.
- Evenly spread and press the mixture into the bottom of the prepared baking dish.
- Bake for 10 minutes, then remove from the oven and lower the oven temperature to 325°F (163°C).
Make the Cheesecake Filling:
- In a small bowl, stir together ¾ cup granulated sugar and 2 tbsp cornstarch.
- In a large mixing bowl, use a stand mixer or handheld mixer on low to beat 24 oz room-temperature cream cheese and ¾ cup room-temperature sour cream for 1–1½ minutes until smooth.
- With the mixer on low, gradually add the sugar-cornstarch mixture and continue mixing for 1–1½ minutes until well incorporated.
- Add 1½ tsp vanilla extract and mix just until combined.
- Add 2 extra large eggs, one at a time, mixing well after each until no yellow streaks remain and the mixture is uniform in color.
- Evenly spoon the cheesecake filling over the baked crust. Use an offset spatula to smooth the top.
- Gently tap the baking dish to release air pockets.
- Bake at 325°F (163°C) for 50–55 minutes, or until the center is slightly wobbly.
- Turn off the oven, crack the door, and let the bars rest in the oven for 30 minutes.
- Remove from the oven and let sit at room temperature for 1 hour.
- Cover and chill in the refrigerator for at least 4 hours.
Make the Pecan Topping:
- In a 2–3-quart heavy-bottomed saucepan over medium heat, melt ½ cup sliced salted butter.
- Whisk in ½ cup dark Karo syrup, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, and ¼ cup heavy cream.
- Whisk constantly for 5–7 minutes until the sugars dissolve and the mixture reaches a low boil.
- Lower the heat to medium-low and simmer for 2 minutes, stirring occasionally.
- Remove from heat and stir in 1½ cups roughly chopped pecans. Let the topping cool completely.
Assemble and Serve:
- Remove the chilled cheesecake bars from the refrigerator. Use the parchment overhang to lift them out of the baking dish.
- Spoon the cooled pecan topping evenly over the cheesecake layer.
- Use a large sharp knife to slice into 16 bars (4 slices x 4 slices).
- Store in the refrigerator until ready to serve.

Cooking Tips

Room-Temperature Ingredients: Use room-temperature cream cheese, sour cream, and eggs for a smooth, lump-free filling.
Even Crust: Press the crust firmly to create a sturdy base that holds the layers.
Gentle Mixing: Mix the cheesecake filling on low speed to avoid incorporating too much air, which can cause cracks.
Chill Thoroughly: Refrigerate for at least 4 hours to ensure the cheesecake sets properly and slices cleanly.

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Assembly: Building the Perfect Pecan Pie Cheesecake Bars

These bars are all about layering complementary textures and flavors for a stunning dessert. Here’s how to make them look and taste amazing:

Graham Cracker Crust: Press the pecan-crumb mixture evenly to create a uniform base with a nutty crunch.
Cheesecake Filling:
- Spoon the filling carefully over the crust and smooth with an offset spatula for a polished look.
- Tap the pan gently to remove air bubbles for a dense, creamy texture.
Pecan Topping: Spread the cooled topping evenly, letting some drip over the edges for a rustic, inviting appearance.
Presentation Tips:
- Serve on a platter to showcase the glossy pecan topping.
- Garnish with a sprinkle of sea salt or a dollop of whipped cream for extra flair.
- Pair with coffee or a glass of bourbon to complement the rich, nutty flavors.

Storage and Make-Ahead Tips

These bars are perfect for preparing ahead and stay fresh with proper storage:

Refrigerator: Store in an airtight container in the fridge for up to 5 days. The flavors deepen over time.
Freezer: Wrap individual bars or the whole slab (without topping) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and add the pecan topping before serving.
Make-Ahead: Bake the bars up to 2 days in advance and refrigerate. Add the pecan topping just before serving for the best texture.
Serving Tip: Serve chilled for a firm texture or let sit at room temperature for 10 minutes for a softer bite.

Recipe Variations

Get creative with these fun twists to make the bars your own:

Chocolate Pecan Pie Bars: Drizzle melted chocolate over the pecan topping or add ¼ cup cocoa powder to the cheesecake filling.
Bourbon Pecan Bars: Stir 1 tbsp bourbon into the pecan topping for a warm, adult-friendly flavor.
Salted Caramel Pecan Bars: Replace the pecan topping with a salted caramel sauce and sprinkle with sea salt.
Nut-Free Version: Omit pecans from the crust and topping, using crushed toffee bits or a caramel topping instead.
Mini Bars: Bake in a muffin tin lined with cupcake liners for individual servings, reducing bake time to 20–25 minutes.

Conclusion

Pecan Pie Cheesecake Bars are the ultimate dessert for anyone who loves the rich, nutty flavors of pecan pie and the creamy decadence of cheesecake. With a nutty graham cracker crust, smooth cheesecake filling, and sticky pecan topping, these bars are a guaranteed hit for holidays, potlucks, or any special occasion. They’re easy to slice, share, and savor, making them a must-try for dessert lovers. So grab your baking dish, whip up that topping, and get ready to create a treat that’s pure bliss in every bite!

Pecan Pie Cheesecake Bars

Author: Alyssa

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