Last updated on May 10th, 2018 at 02:23 pm
Pecan Pie Cheesecake Bars is what happens when you combine two of my favorite desserts. These luscious three layer bars are truly amazing!
Do I have a treat for you today!! Pecan pie cheesecake bars, my friends. The best ever dessert, if you ask me, seeing that I love love pecan pie and cheesecake is my all time favorite dessert.
But first let me tell you a bit about my awesome vacation. We’re in southern Ontario now with my entire family and I didn’t realize how much I missed my crazy family. Maybe the weather not so much, especially the humidity. I swear by the time I finished my shower this morning, got ready and got dressed, I was ready for another shower. I’m glad I’m spending some time with my parents, my sister and nephew, it’s nice and I have to say it’s not often anymore that we’re all together, and for the most part everyone is on their best behavior.
Alright, enough about that, I know I want to tell you about these bars because they are to die for, trust me.
We’re talking 3 layers of perfection. Each layer delicious on its own, but when combined together creates the most decadent dessert you can have. In the first layer we have a nice buttery graham cracker crust, then a creamy and smooth layer of cheesecake followed by an incredible layer of pecan pie filling. Together, it’s simply heavenly.
What can I say, I outdid myself this time, perfect little bites, maybe not so little, but delicious morsels perfect for any special occasion when you need that perfect dessert.
Try some of my other rich and mouthwatering desserts:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Pecan Pie Cheesecake Bars
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar granulated
- 1/2 cup butter unsalted, melted
For the Cheesecake
- 16 oz cream cheese at room temperature (2 pkg, 8 oz each)
- 3/4 cup sugar granulated
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp salt
For the Pecan Pie Layer
- 1 cup light brown sugar packed
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup butter unsalted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat your oven to 350 F degrees. Line a 9x9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
For the Crust
- In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it's pressed evenly. Set aside.
For the Cheesecake
- Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.
For the Pecan Pie Layer
- Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
- Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
- Cut the cheesecake into slices before serving.
Notes
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Nutrition
Recipe source Shugary Sweets
Products you may need for this recipe:
How long will this last in the fridge?
3-4 days in the fridge and 2 months in the freezer 🙂
Wow! Not a big dessert fan, but this was truly amazing. My husband who is a cheesecake fan and also pecan pie fan, thought he died and went to heaven, yep, it’s that good!
I definitely think this recipe should have you bake the cheesecake layer before added the pecan layer… the pecans fall right through and mix in with the cheesecake. It didnt look nearly as pretty as your pics, but it definitely still tasted great and got rave reviews.
I don’t think it would be a good idea to bake the cheesecake first because the pecan pie layer will need to full 40 minutes to cook all the way through, your cheesecake layer will be overdone. What you can do, though, is set the cheesecake layer aside in the fridge to have it set a bit more before adding the pecan layer. Go slow, use small spoonfuls, and yours will turn out perfect!
I made these for Thanksgiving.
It was hatd to share after the taste test this morning but I brought 2 plates full to our big dinner. They were so DELICIOUS and super easy to make following your instructions.
For Christmas my sister suggested we make them again then we got to talking about adding coconut cheesecake layer. I’ll update at Christmas to let everyone know how that turns out!! Happy Holidays & thank you for sharing your recipe!! 5 stars hands down.
What a great idea! You definitely have to let us know how that turns out. These bars are borderline addictive!
So to make this in a 9×13 pan I would just need to double ingredients, would I need to change the baking time/temperature?
I would add about 5-10 minutes to the baking time. Keep a close eye on it.
Follow up — I was able to get bars out, phew…. just could not salvage one side of each pan, just a few. Lesson learned — line bottom and sides. Bars are delicious!!!