Description
These decadent dessert bars combine two beloved classics—pecan pie and creamy cheesecake—into one irresistible treat. With a buttery graham cracker crust, a smooth cheesecake center, and a rich pecan pie topping, they’re perfect for the holidays, potlucks, or any cozy evening when you want a comforting, crowd-pleasing dessert.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (about 10 full sheets)
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¼ cup packed brown sugar
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½ cup unsalted butter, melted
For the Cheesecake Layer:
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16 ounces cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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2 tablespoons all-purpose flour
For the Pecan Pie Topping:
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¾ cup packed brown sugar
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½ cup light corn syrup
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¼ cup unsalted butter
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2 large eggs, lightly beaten
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1 teaspoon pure vanilla extract
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1 ½ cups chopped pecans
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease with nonstick spray or butter.
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In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan and bake for 8–10 minutes until lightly golden. Set aside to cool slightly.
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In a large mixing bowl, beat cream cheese and granulated sugar together until smooth. Add eggs one at a time, then mix in vanilla extract and flour until combined. Pour over the cooled crust and spread evenly.
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Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool while preparing the pecan topping. Reduce oven temperature to 325°F (163°C).
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In a medium saucepan, combine brown sugar, corn syrup, and butter over medium heat. Stir until butter melts and sugar dissolves. Remove from heat and let cool for 5 minutes.
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Whisk in eggs and vanilla extract, then fold in chopped pecans. Pour evenly over the cooled cheesecake layer.
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Return the pan to the oven and bake for 35–40 minutes, or until the topping is set and lightly bubbling around the edges.
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Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours or overnight.
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Lift the bars out using the parchment paper, slice into squares with a warm, clean knife, and serve chilled or at room temperature.
Notes
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For best results, ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
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The cheesecake layer should be slightly wobbly when removed from the oven; it will firm up as it cools.
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To toast pecans for extra flavor, bake them on a sheet pan at 350°F for 5–7 minutes before adding them to the topping.
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Store bars in the refrigerator for up to 5 days or freeze for up to 2 months.
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For perfectly neat slices, chill completely and use a warm knife, wiping clean between each cut.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes