Pecan Pie Cheesecake Bars Dessert Fusion (Print version)
Buttery graham crust, creamy cheesecake, and gooey pecan pie topping baked into rich make-ahead dessert bars.
# Ingredients:
For the crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
1/4 cup (50 g) granulated sugar
03 -
1/2 cup (113 g) unsalted butter, melted
For the cheesecake layer
04 -
16 oz (455 g) full-fat cream cheese, softened
05 -
2/3 cup (135 g) granulated sugar
06 -
2 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1/8 teaspoon fine salt
For the pecan topping
09 -
1 cup (215 g) packed light brown sugar
10 -
1/2 cup (160 g) light corn syrup
11 -
1/2 cup (120 ml) heavy cream
12 -
1/4 cup (57 g) unsalted butter
13 -
1 teaspoon vanilla extract
14 -
1/2 teaspoon fine salt
15 -
2 cups (225 g) chopped pecans
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides for lifting the bars out later.
02 -
Stir graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the pan and bake for 10 minutes.
03 -
Beat the softened cream cheese and sugar until smooth. Mix in the eggs, vanilla, and salt on low speed just until combined.
04 -
Spread the filling over the warm crust. Bake for 25-30 minutes, until the edges are set and the center still has a slight wobble.
05 -
In a saucepan over medium heat, stir brown sugar, corn syrup, heavy cream, butter, vanilla, and salt until bubbling. Simmer for 1 minute, stirring constantly, then remove from the heat and fold in pecans.
06 -
Spoon the pecan topping gently over the cheesecake layer. Bake for 25-30 minutes, until the topping is glossy and bubbling around the edges.
07 -
Cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight before slicing into bars.
# Good to know:
01 -
Chill fully before slicing for clean layers.
02 -
Use full-fat block cream cheese for the firmest texture.
03 -
Estimated nutrition is per bar when cut into 16 servings.