The holidays just got a little sweeter with these easy Pecan Pie Cheesecake Bars. They're the perfect dessert for a family gathering or potluck, and they're so easy to make!
Course Dessert
Cuisine American
Keyword bars, cheesecake, pecan, pie
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 24bars
Calories 336kcal
Ingredients
Crust
16graham crackers
¼cupgranulated sugar
½cupbuttermelted (1 stick)
Cheesecake Filling
24ouncescream cheeseroom temperature (3 bricks at 8 ounces each)
1cupsour creamroom temperature
½cupdark brown sugarpacked
3eggsroom temperature
2egg yolksroom temperature
2teaspoonsvanilla extract
2teaspoonsall-purpose flour
Pecan Pie Topping
½cupbutter
½cupheavy cream
1cuplight brown sugarpacked
1teaspoonvanilla extract
½cuplight corn syrup
2cupschopped pecans
Instructions
Prepare a 9x13 baking dish with parchment paper. Spritz the paper with nonstick cooking spray.
Crust:
Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
Add the melted butter and pulse again until the butter is evenly incorporated.
Press the graham cracker mixture into the prepared baking dish. Set aside.
Cheesecake layer:
Beat the cream cheese at medium speed until light and creamy.
Add the sour cream and continue beating until well blended, scraping down the sides as needed.
Add the sugar, eggs, and flour, beating until combined and smooth.
Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.
Pecan pie layer
Preheat the oven to 350 degrees.
Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
Add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
Stir in the pecans and mix until well-coated.
Spoon the pecan pie layer over the cheesecake layer.
Bake for 55 to 60 minutes or until the middle no longer jiggles and the pecans are golden.
Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
Prior to serving, cut into bars using a sharp knife.
Store in an airtight container in the refrigerator.