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Ingredients for Pecan Pie Cheesecake Bars featuring graham crackers, cream cheese, butter, brown sugar, and toasted pecans.
FL Recipes

Decadent Pecan Pie Cheesecake Bars

These irresistible Pecan Pie Cheesecake Bars feature a crumbly golden-brown graham cracker crust, a dense smooth white cheesecake layer, and a glossy amber-colored caramel topping packed with toasted pecans.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pecan Pie Cheesecake Bars Ingredients
  • 1.5 cups graham cracker crumbs (150g)
  • 1/4 cup granulated sugar (50g)
  • 6 tbsp unsalted butter (85g) melted
  • 16 oz cream cheese (450g) softened to room temperature
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract (5ml)
  • 1.5 cups chopped pecans (165g) toasted
  • 1/2 cup whole pecan halves (55g) toasted
  • 1/2 cup unsalted butter (115g)
  • 1/2 cup light brown sugar (110g) packed
  • 1/4 cup heavy cream (60ml)

Equipment

  • 1 8x8 inch baking pan Lined with parchment paper for easy removal.
  • 1 Hand Mixer For blending the cream cheese filling.
  • 1 Medium Saucepan For making the sticky amber caramel.

Method
 

How to Make Pecan Pie Cheesecake Bars
  1. Preheat your oven to 350°F (175°C). Spread chopped pecans and whole pecan halves on a baking sheet and toast for 6-8 minutes. Remove and let cool.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a parchment-lined 8x8-inch pan. Bake for 10 minutes until golden-brown, then cool slightly.
  3. Beat room-temperature cream cheese and 1/2 cup sugar until smooth. Mix in vanilla, then add eggs one at a time, mixing on low just until combined.
  4. Pour the dense white cheesecake batter over the crust. Bake at 350°F (175°C) for 35 minutes until the edges are set but the center jiggles slightly. Cool completely.
  5. In a saucepan over medium heat, melt 1/2 cup butter and brown sugar. Whisk until dissolved. Carefully pour in heavy cream and boil for exactly 1 minute while whisking.
  6. Remove caramel from heat, fold in toasted pecans. Pour the sticky amber mixture evenly over the cooled cheesecake. Chill in the refrigerator for at least 4 hours before slicing.

Nutrition

Calories: 380kcalProtein: 4gFat: 28gFiber: 2g

Notes

Tip 1: Make sure to use room temperature cream cheese to ensure a smooth, dense white layer without lumps.
Tip 2: Wipe your knife with a warm damp cloth between slices to maintain three distinct, clean layers.
Keyword cheesecake bars,pecan dessert,pecan pie cheesecake bars

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