The layers on these Pecan Pie Cheesecake Bars are incredible! One tasty bite and you'll fall in love! From the graham cracker crust, to the sweet cheesecake filling and the pecan pie topping, this holiday dessert receives rave reviews from everyone!
Combining the sticky sweetness of Pecan Pie with soft and creamy Cheesecake Bars was guaranteed to be delicious but even so, I was blown away by how perfect these bars turned out.
Ingredients
For the crust:
- 2 1/2 cup graham cracker crumbs (about 18 full size grahams)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake layer:
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the pecan pie layer:
- 1 cup light brown sugar, packed
- 1/2 cup KARO light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups Fisher Pecan Halves, chopped
 |
| Pecan Pie Cheesecake Bars |
Instructions
- Line a 13x9 baking dish with parchment paper. Set aside.
- In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
- For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
- For the pecan pie layer, heat brown sugar, KARO corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.
- Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
- Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!
Comments