These pecan pie cheesecake bars combine the rich, buttery flavors of pecan pie with the creamy, tangy delight of cheesecake. Perfect for holiday gatherings or any time you’re craving something sweet and satisfying.
Why This Recipe Works
- The combination of pecan pie and cheesecake offers a delightful contrast in textures and flavors.
- Using a shortbread crust provides a sturdy base that complements the creamy filling and crunchy topping.
- The recipe is designed for easy preparation, making it accessible for bakers of all skill levels.
- It’s a versatile dessert that can be customized with different nuts or toppings.
- The bars are perfect for making ahead, as they taste even better the next day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1 tbsp butter, melted
Equipment Needed
- 9×9 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Prepare the Crust
Preheat your oven to 350°F. In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup melted butter, and 1/4 cup granulated sugar until the mixture resembles coarse crumbs. Press firmly into the bottom of a 9×9 inch baking pan. Bake for 15 minutes or until lightly golden. Tip: For an extra crispy crust, prick the bottom with a fork before baking.
Make the Cheesecake Layer
In a large bowl, beat 16 oz softened cream cheese and 1/2 cup brown sugar until smooth. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract. Pour over the baked crust and smooth the top with a spatula. Tip: Ensure all ingredients are at room temperature to avoid lumps in your cheesecake layer.
Prepare the Pecan Topping
In a small bowl, mix 1 cup chopped pecans, 1/2 cup corn syrup, and 1 tbsp melted butter. Spoon over the cheesecake layer, spreading evenly. Tip: For a more pronounced pecan flavor, toast the pecans before adding them to the topping.
Bake to Perfection
Return the pan to the oven and bake for 25 minutes, or until the cheesecake is set and the pecan topping is bubbly. Allow to cool completely on a wire rack before slicing into bars.
Tips and Tricks
For the best results, make sure your cream cheese is fully softened before mixing. This ensures a smooth, lump-free cheesecake layer. Toasting the pecans before adding them to the topping can enhance their flavor and add a nice crunch. If you’re short on time, you can use a store-bought shortbread crust, but homemade always tastes better. For a cleaner cut, chill the bars for at least an hour before slicing. Use a sharp knife dipped in hot water for smooth, clean cuts.
Recipe Variations
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Add a layer of chocolate ganache between the crust and cheesecake for a chocolatey twist.
- Mix in a tablespoon of bourbon to the pecan topping for an adult version.
- Top with whipped cream or a drizzle of caramel sauce before serving for extra decadence.
- Use a gluten-free flour blend for the crust to make it gluten-free.
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These bars actually taste better the next day as the flavors have more time to meld. Just store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze pecan pie cheesecake bars?
Yes, these bars freeze well. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Why did my cheesecake layer crack?
Cheesecake can crack if it’s overmixed or if the oven temperature is too high. To prevent cracking, mix the ingredients just until combined and avoid opening the oven door during baking.
Summary
These pecan pie cheesecake bars are a delicious fusion of two classic desserts. With a buttery shortbread crust, creamy cheesecake layer, and crunchy pecan topping, they’re sure to be a hit at any gathering. Easy to make and even easier to enjoy!
