Pecan Pie Cheesecake Bars combine the best of both worlds, melding the rich creaminess of cheesecake with the nutty sweetness of pecan pie. This indulgent dessert is perfect for gatherings, holidays, or simply when you want to treat yourself to something special. If you love desserts that wow your friends and family, these bars are sure to be a hit!
What makes this recipe special
Why go through the trouble of making these delicious bars when there are so many desserts available? The answer is simple: the unique combination of textures and flavors! With a crunchy graham cracker crust, a velvety cheesecake layer, and a rich pecan topping, every bite is a delightful surprise. They are not only easy to prepare, making them perfect for busy weeknights, but they also feel indulgent enough for special occasions.
“These are the best dessert bars I’ve ever made! The combination of cheesecake and pecan pie is heavenly, and everyone raved about them at the party!” – Emma W.
Preparing Pecan Pie Cheesecake Bars
Creating these delectable bars is simpler than you might think. The process involves making the crust, the cheesecake filling, and the luscious pecan topping—all baked in layers for that classic dessert experience. Follow the steps carefully, and you’ll have a delectable treat that looks as good as it tastes!
What you’ll need
Let’s gather the ingredients you need:
- 2 cups (200 g) graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 8 tablespoons (113 g) unsalted butter, melted
- 16 ounces (454 g) full-fat cream cheese, softened
- 2/3 cup (135 g) granulated sugar
- 1/3 cup (80 g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 tablespoon cornstarch (optional, for extra stability)
- Pinch of fine sea salt
- 6 tablespoons (85 g) unsalted butter
- 3/4 cup (160 g) packed light brown sugar
- 1/3 cup (80 ml) pure maple syrup (or dark corn syrup)
- 1/3 cup (80 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups (220 g) pecans, roughly chopped
Feel free to swap out the brown sugar for coconut sugar if you’re looking for a slightly healthier option, or try using a nut-based crumb for the crust if you’re keeping it gluten-free.
