Pecan Pie Cheesecake Bars

5 from 1 vote

Just when you thought pecan pie couldn't get any better, along comes Pecan Pie Cheesecake Bars! Creamy cheesecake topped with sweet and crunchy pecans is only matched by a buttery graham cracker crust.

Prep Time10

Cook Time40

Refrigeration2

Total Time2 50

Course: Desserts

Cuisine: American

Servings:

Calories: 850kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

CRUST

2 cups graham cracker crumbs
5 Tablespoons butter, melted

FILLING

24 ounces full fat cream cheese, softened
1 cup granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon cornstarch
3 large eggs

TOPPING

½ cup light corn syrup
½ cup heavy cream
1 cup brown sugar, packed
¼ cup butter
1 teaspoon vanilla extract
2 cups pecan halves

Instructions

PREPARE: Preheat the oven to 350 degrees. Line a 9 x 9 inch square baking dish with parchment paper and spray the paper with cooking spray. You can also use a greased springform pan if desired, or just grease the bottom of the pan you are using.
MAKE CRUST: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of the pan. (If you can't find graham cracker crumbs, you can make your own by pulsing graham crackers in a food processor.)
BAKE CRUST: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
MAKE FILLING: In a large bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract and cornstarch and beat until well combined.
ADD EGGS: Add the eggs one at a time, beating well after each until the cream cheese mixture is smooth.
BAKE FILLING: Pour the filling over the baked crust, spreading it evenly to make the cheesecake layer. Bake for 40 minutes in a 350ºF preheated oven, or until the top is set and starting to brown slightly.
MAKE TOPPING: In a medium saucepan, combine the corn syrup, heavy cream, brown sugar, butter and vanilla. Cook over medium heat, stirring constantly, until it comes to a boil. Add in the pecans then remove from heat and allow to cool.
FINISH LAYERS: When cheesecake layer is done, pour the pecan topping over the top. Refrigerate until set, about 2-3 hours. Remove from the baking pan, slice and serve.

Notes

- Using a high quality full-fat cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- The cornstarch helps to keep the cheesecake from cracking while baking but isn’t necessary to the flavor of the cheesecake if you don’t have any on hand.
- You don't need to use a water bath with this cheesecake recipe which is a nice plus.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition