These Pecan Pie Cheesecake Bars are a decadent fusion of two classic desserts: the smooth creaminess of cheesecake and the rich, nutty sweetness of pecan pie. The buttery graham cracker crust provides a crunchy base, while the luscious cheesecake layer offers a creamy contrast. To top it all off, the sweet and sticky pecan pie filling creates a perfect balance of textures and flavors. These bars are both elegant and indulgent, making them a fantastic treat for any occasion. They’re perfect for when you want the best of both worlds—cheesecake and pecan pie—in one easy-to-make dessert!
Why You’ll Love This Recipe:
This recipe is the ultimate indulgence for anyone who loves rich, layered desserts. The graham cracker crust is buttery and firm, providing the perfect foundation for the smooth and creamy cheesecake layer. Topped with the sweet, nutty pecan pie filling, each bite is a symphony of textures and flavors. You’ll love how easy it is to make these bars, yet the result looks and tastes impressive. These bars are perfect for family gatherings, potlucks, or simply as a special treat to enjoy with coffee or tea. They’re also a great way to elevate your holiday dessert table!
Perfect Occasion:
These Pecan Pie Cheesecake Bars are perfect for fall and winter holidays like Thanksgiving and Christmas, but they’re versatile enough to be enjoyed year-round. Whether you’re hosting a dinner party, bringing a dessert to a potluck, or simply looking for something indulgent to share with loved ones, these bars are sure to impress. Their rich, layered flavor profile makes them ideal for special occasions, but they’re also simple enough to whip up when you’re craving something sweet and satisfying.
Decoration Tips:
For a stunning presentation, you can drizzle the top of the bars with a little extra caramel or maple syrup right before serving to give them a glossy finish. A sprinkle of coarse sea salt over the pecan layer can add a touch of sophistication and enhance the sweetness of the filling. If you’re serving these bars at a holiday gathering, you could even top them with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg. For an extra crunchy finish, lightly toast a few whole pecans and place them on top of each slice.
Ingredients for the Crust:
- 1¾ cups graham cracker crumbs (about 18 sheets)
- ¼ cup granulated sugar (49g)
- ½ cup unsalted butter, melted (113g)
Ingredients for the Cheesecake Filling:
- 16 oz cream cheese, room temperature
- ⅔ cup granulated sugar (132g)
- ⅓ cup sour cream, room temperature (75g)
- 1 tablespoon all-purpose flour (8g)
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Ingredients for the Pecan Pie Filling:
- 6 tablespoons unsalted butter, cubed (85g)
- ⅔ cup light brown sugar, packed (142g)
- 1⅔ cups pecans, roughly chopped (188g)
- ½ cup heavy cream (118ml)
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
Instructions:
For the Crust:
- Line an 8x8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined and crumbly.
- Press the crumb mixture firmly into the bottom of the lined baking pan, ensuring an even layer. Set aside.
For the Cheesecake Filling:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, sour cream, flour, vanilla, and salt to the cream cheese mixture. Continue mixing until all the ingredients are fully combined and smooth.
- Pour the cheesecake filling evenly over the prepared crust.
- Bake in the preheated oven for 25-30 minutes, or until the center is slightly wobbly but the edges are set.
- Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for a few hours until fully chilled and set.
For the Pecan Pie Filling:
- In a medium saucepan, melt the butter, brown sugar, and salt over medium heat, stirring constantly until the mixture comes to a simmer.
- Continue stirring while it simmers for 3-4 minutes, ensuring the sugar fully dissolves.
- Remove the saucepan from the heat and stir in the heavy cream and vanilla extract until well combined.
- Return the saucepan to the heat and let the mixture simmer for another 2-3 minutes, stirring constantly until the filling thickens slightly.
- Stir in the chopped pecans and allow the mixture to cool for about 5 minutes.
- Spoon the pecan pie filling evenly over the chilled cheesecake layer.
Chill and Serve:
- Place the pan back in the refrigerator for 40 minutes to 1 hour to allow the pecan layer to fully set.
- Once set, carefully lift the cheesecake bars out of the pan using the parchment overhang. Slice into squares and serve.
Enjoy!