Print

Pecan Pie Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Pecan Pie Cheesecake Bars are the perfect blend of two classic desserts: creamy cheesecake and rich, gooey pecan pie. With a buttery shortbread crust, smooth cheesecake filling, and a decadent pecan topping, these bars are ideal for holidays, potlucks, or whenever you want a show-stopping dessert. Easy to make and packed with flavor, they’ll quickly become a favorite!

Ingredients

Scale

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • Pinch of salt

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Pecan Topping

  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup light corn syrup
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
  2. In a medium bowl, mix flour, brown sugar, melted butter, and a pinch of salt to form the crust. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Remove and let cool slightly.
  3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, followed by vanilla extract and sour cream, mixing until fully combined. Pour the cheesecake mixture over the cooled crust and bake for 25-30 minutes, or until set.
  4. While the cheesecake bakes, prepare the pecan topping. In a small saucepan, combine brown sugar, corn syrup, melted butter, vanilla, and salt over medium heat. Stir until smooth and the sugar is dissolved. Remove from heat and fold in the chopped pecans.
  5. Once the cheesecake layer is set, carefully pour the pecan topping over the cheesecake. Return to the oven and bake for an additional 15-20 minutes, until the topping is bubbly and set.
  6. Let the bars cool completely, then refrigerate for at least 2 hours before slicing.

Notes

  • For best results, refrigerate the bars overnight to fully set before cutting.
  • You can substitute dark corn syrup for a richer flavor.
  • Store in the fridge for up to 5 days or freeze for up to 1 month.

Nutrition

Find it online: https://avarecipes.com/pecan-pie-cheesecake-bars-recipe/