Description
Creamy pecan pie cheesecake bars blend Southern dessert traditions into one irresistible treat. Luscious layers of graham cracker crust, silky cheesecake, and caramelized pecan topping promise delightful indulgence you cannot resist.
Ingredients
Scale
Crust:
- 2 cups (280 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
Cheesecake Filling:
- 16 ounces (454 g) cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Pecan Topping:
- 1 cup (220 g) light brown sugar, packed
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) light corn syrup (or dark)
- 1/4 cup (57 g) unsalted butter
- 2 cups (226 g) chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9 inch baking dish by lining it with parchment paper and lightly coating with cooking spray.
- Create the graham cracker crust by combining graham cracker crumbs and sugar in a food processor. Incorporate melted butter and pulse until well mixed. Press the mixture firmly into the prepared baking dish and bake for 10 minutes until set.
- Craft the cheesecake layer by blending cream cheese, sugar, eggs, vanilla, and salt until silky smooth, approximately 5 minutes. Carefully pour the mixture over the pre-baked crust, then return to the oven and bake 20-30 minutes until the center is just set with a subtle wobble.
- Develop the pecan topping by combining brown sugar, corn syrup, heavy cream, butter, salt, and vanilla in a saucepan. Bring to a boil over medium heat, stirring continuously. Simmer for an additional minute, then fold in pecans until evenly distributed.
- Distribute the pecan mixture evenly across the cheesecake layer, ensuring complete coverage. Bake for 40 minutes until the topping turns golden and begins to bubble.
- Remove from the oven and allow to cool completely on a wire rack. Refrigerate for a minimum of 4 hours or overnight to set thoroughly.
- Once chilled, lift the dessert out using the parchment paper, slice into neat squares, and serve either chilled or at room temperature.
Notes
- Prevent Soggy Crust by patting graham cracker mixture firmly and evenly into pan, ensuring a compact base that resists moisture from cheesecake layer.
- Achieve Silky Cheesecake Texture by using room temperature cream cheese and mixing at low speed to avoid incorporating excess air that can cause cracking.
- Control Pecan Topping Consistency by watching carefully during boiling, stirring constantly to prevent burning and create a smooth, glossy caramel-like layer.
- Customize for Dietary Needs by substituting gluten-free graham crackers, using dairy-free cream cheese alternatives, or replacing corn syrup with maple syrup for cleaner ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg