Pecan Pie Cheesecake Bars

5 from 3 votes

Pecan Pie Cheesecake Bars combines creamy cheesecake with a candied pecan pie filling and piles it on to a graham cracker crust.

Prep Time30

Cook Time50

Rest and Chill Time5 30

Total Time6 50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 560kcal

Author: Jennifer Fishkind

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 ounce (or 678-gram) packages of cream cheese at room temperature
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.
2½ cups graham cracker crumbs, ½ cup finely chopped pecans, 3 tablespoons granulated sugar
Add the melted butter and stir to coat the graham cracker crumb mixture completely.
½ cup salted sweet cream butter
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.
¾ cup granulated sugar, 2 tablespoons cornstarch
Using either a stand mixer or a large mixing bowl and a handheld mixer on low, beat the cream cheese and sour cream for 1-1½ minutes until smooth.
24 ounce (or 678-gram) packages of cream cheese, ¾ cup sour cream
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.
1½ teaspoons pure vanilla extract
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.
2 extra-large eggs
Evenly spoon the cheesecake filling over the crust. Use an offset spatula to smooth the filling. Gently wrap 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 5-7 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.
½ cup salted sweet cream butter, ½ cup dark Karo syrup, ⅓ cup granulated sugar, ⅓ cup light brown sugar, ¼ cup heavy cream, 1½ cups rough chopped pecans
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

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the cheesecake bars for up to 2 months. Allow the cheesecake bars to thaw overnight before serving.

Tips:

It is important that the cream cheese is at room temperature before making the cheesecake filling. This will help ensure a smooth filling.
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.
Make sure to stir the pecan topping constantly as it cooks and then remove it from the heat promptly once it comes together to prevent it from burning.
When preparing your pan with parchment paper, be sure to leave an overhang to help lift the bars out of the baking dish

Nutrition