Pecan Pie Cheesecake Bars

a close up shot of a slice of Pecan Pie Cheesecake Bar

5 from 1 vote

Pecan pie cheesecake bars offer an irresistible combination of a crunchy graham cracker crust, creamy cheesecake filling, and gooey pecan pie topping, perfect for any occasion.

Prep Time30

Cook Time50

Rest/Chill Time5 30

Total Time6 50

Course: Dessert

Cuisine: American

Keyword: Pecan Pie Cheesecake Bars Recipe

Servings:

Calories: 554kcal

Ingredients

Graham Cracker Crust

2½ cups graham cracker crumbs
½ cup finely chopped pecans
3 tablespoons granulated sugar
½ cup salted sweet cream butter, melted and cooled

Cheesecake Filling

¾ cup granulated sugar
2 tablespoons cornstarch
24 ounces cream cheese, at room temperature (678 gram)
¾ cup sour cream, room temperature
1½ teaspoons pure vanilla extract
2 extra large eggs, at room temperature

Pecan Topping

½ cup salted sweet cream butter, sliced into 1 tablespoon pats
½ cup dark Karo syrup
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
¼ cup heavy cream
1½ cups rough chopped pecans

Instructions

Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper. Be sure to leave an overhang to help lift the bars out of the baking dish.
Add the graham cracker crumbs, finely chopped pecans, and granulated sugar to a medium-sized bowl. Stir to combine.
Add the melted butter and stir to coat the graham cracker crumb mixture completely.
Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove the baking dish from the oven. Lower the oven temperature to 325°F.
Add the granulated sugar and cornstarch to a small bowl. Stir to combine.
Using either a stand mixer or a large mixing bowl and a handheld mixer on low, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth.
Keep the mixer speed on low. Add the combined granulated sugar and cornstarch to the cream cheese mixture. Continue mixing on low speed for another 1-1½ minutes until the sugar mixture is well incorporated.
Add the vanilla and mix just until incorporated.
Add the eggs, one at a time, mixing well after each egg. Continue mixing until just a uniform color is reached and no yellow streaks are visible.
Evenly spoon the cheesecake filling over the crust. Use an offset spatula to smooth the filling. Gently tap the baking dish to release any excess air pockets. Bake for 50-55 minutes. The center will be slightly wobbly. Turn the oven off and crack the oven door. Allow the cheesecake bars to rest in the oven for another 30 minutes, then remove the baking dish from the oven and allow it to sit at room temperature for 1 hour. After sitting for 1 hour, cover and chill the cheesecake in the refrigerator for 4 hours. While the cheesecake is chilling, make the pecan topping.
Add sliced butter to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Allow the butter to melt before whisking in the dark Karo syrup, granulated and brown sugars, and heavy cream. Continue whisking constantly for about 5 to 7 minutes until the sugars have completely melted and the mixture reaches a low boil. Lower the heat to medium-low, and allow the mixture to simmer for 2 more minutes, stirring occasionally. Remove the pan from the heat. Stir in the chopped pecans. Allow the topping to cool completely.
Once the cheesecake bars have chilled in the refrigerator for 4 hours, remove the baking dish from the refrigerator. Use the parchment overhang to remove the bars from the baking dish.
Spoon the completely cooled pecan topping over the cheesecake layer.
Use a large sharp knife to slice 4 slices x 4 slices. Store the cheesecake bars in the refrigerator until ready to serve.

Notes

Ensure that the cream cheese, sour cream, and eggs are at room temperature for optimal blending and smoothness.
Be sure to keep the mixer speed on low. Air is not your friend when it comes to cheesecake. Keeping the mixer on low and wrapping the pan before baking will help ensure as few air bubbles as possible.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.

Nutrition