Pecan Pie Cheesecake Bars Recipe

If you can’t choose between pecan pie and cheesecake, why not have both? These Pecan Pie Cheesecake Bars combine the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. With a buttery shortbread crust, smooth cheesecake layer, and a gooey pecan topping, these bars are perfect for holidays, parties, or when you're craving a truly indulgent dessert. Read on to discover how to make these irresistible treats that will impress any crowd!

this Recipe

---

What Are Pecan Pie Cheesecake Bars?

Pecan Pie Cheesecake Bars are a layered dessert that combines a buttery shortbread crust, a smooth cheesecake filling, and a rich pecan pie topping. The layers of flavor and texture—crispy crust, creamy cheesecake, and caramel-like pecan topping—make this dessert a decadent choice for any occasion. It’s like having a slice of cheesecake and a slice of pecan pie all in one bite!

---

Ingredients List for Pecan Pie Cheesecake Bars

To make these delicious bars, you’ll need the following ingredients:

For the Shortbread Crust:

• All-purpose flour (1 ¼ cups)
• Brown sugar (¼ cup, packed)
• Unsalted butter (½ cup or 1 stick, melted)
• Salt (¼ teaspoon)

For the Cheesecake Layer:

• Cream cheese (16 oz, softened)
• Granulated sugar (½ cup)
• Vanilla extract (1 teaspoon)
• Eggs (2 large, room temperature)

For the Pecan Pie Topping:

• Pecans (1 ½ cups, roughly chopped)
• Brown sugar (1 cup, packed)
• Corn syrup (½ cup, light or dark)
• Unsalted butter (¼ cup or 4 tablespoons)
• Heavy cream (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Salt (¼ teaspoon)

These ingredients come together to create the perfect layers for these decadent bars: a crisp shortbread crust, rich cheesecake filling, and sweet, gooey pecan topping.

---

Ingredients List for Pecan Pie Cheesecake Bars (Continued)

Here are some optional add-ins and substitutions to customize your bars:

• Maple syrup (replace part of the corn syrup for a maple-flavored twist)
• Bourbon (1 tablespoon, to add a boozy kick to the pecan pie topping)
• Spices (a pinch of cinnamon or nutmeg in the pecan topping for warmth)
• Chocolate chips (½ cup, for a chocolatey addition to the cheesecake layer or topping)

These variations give you the flexibility to adjust the flavors while still maintaining the richness and decadence of the dessert.

---

Substitutions and Variations

Here are a few ways to adjust this recipe based on your preferences or dietary needs:

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for the crust.
• Dairy-Free: Substitute the butter and cream cheese with dairy-free alternatives like vegan butter and dairy-free cream cheese.
• Sugar-Free: Use sugar substitutes like stevia or monk fruit for the sweeteners to create a lower-sugar version.
• Vegan Option: Replace the eggs in the cheesecake with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan butter and dairy-free cream cheese.

These substitutions help accommodate different dietary preferences while still keeping the flavors intact.

---

Step-by-Step Cooking Instructions

For the Shortbread Crust:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Make the Crust
   In a medium bowl, mix the flour, brown sugar, melted butter, and salt until a soft dough forms. Press the dough evenly into the bottom of the prepared baking pan.
3. Bake the Crust
   Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the cheesecake layer.

For the Cheesecake Layer:

1. Beat the Cream Cheese and Sugar
   In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the Eggs and Vanilla
   Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined, but do not overmix.
3. Pour Over the Crust
   Spread the cheesecake mixture evenly over the pre-baked crust.
4. Bake the Cheesecake Layer
   Return the pan to the oven and bake for 15-17 minutes, or until the cheesecake is just set and slightly firm in the center. Remove from the oven and allow it to cool while you prepare the pecan pie topping.

For the Pecan Pie Topping:

1. Make the Pecan Pie Filling
   In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Bring the mixture to a gentle boil, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly, about 2-3 minutes.
2. Add the Pecans
   Stir in the chopped pecans and cook for another minute until the pecans are coated in the caramel-like mixture.
3. Top the Cheesecake Layer
   Pour the pecan pie topping evenly over the baked cheesecake layer.
4. Bake Again
   Return the pan to the oven and bake for another 15-20 minutes, or until the pecan topping is bubbling and golden. Remove from the oven and allow the bars to cool completely in the pan.
5. Chill the Bars
   Once cooled, place the pan in the refrigerator to chill for at least 2 hours (or overnight) to set the layers.

---

How to Make Pecan Pie Cheesecake Bars: A Step-by-Step Guide

1. Prepare the shortbread crust by mixing flour, sugar, and butter, and bake it to set.
2. Beat the cream cheese filling until smooth and spread over the baked crust.
3. Bake the cheesecake layer until just set before adding the pecan topping.
4. Make the pecan pie topping by simmering brown sugar, butter, and pecans, and pour over the cheesecake.
5. Bake once more until the topping is golden and bubbling, then chill the bars before slicing.

---

Common Mistakes to Avoid

• Overmixing the cheesecake batter: Be careful not to overmix the cream cheese filling, as too much air can cause it to crack while baking.
• Not cooling enough before slicing: For clean slices, make sure the bars are fully chilled before cutting. Rushing this step can result in messy, uneven slices.
• Using cold cream cheese: Always use softened cream cheese to ensure a smooth, creamy filling without lumps.

---

Serving and Presentation Tips

Here are a few ideas for serving and presenting your pecan pie cheesecake bars:

1. Drizzle with Caramel Sauce: For an extra indulgent touch, drizzle the bars with caramel sauce just before serving.
2. Garnish with Whole Pecans: Add a whole pecan on top of each slice for a decorative and delicious garnish.
3. Serve with Whipped Cream: A dollop of whipped cream on the side adds a light, creamy contrast to the rich bars.

---

How to Serve Pecan Pie Cheesecake Bars

• At Holiday Gatherings: These bars are a great addition to holiday dessert tables, especially for Thanksgiving or Christmas, combining the best of pecan pie and cheesecake.
• As a Potluck Dessert: Bring these bars to a potluck or party for an easy-to-serve dessert that everyone will love.
• With Coffee or Tea: Serve a square of these rich bars with a cup of coffee or tea for an afternoon treat.

---

Presentation Ideas for Pecan Pie Cheesecake Bars

• Layered Dessert Display: Arrange the bars on a decorative cake stand to showcase the layers.
• Garnish with Chocolate Drizzle: For a fancier look, drizzle melted dark or white chocolate over the top of the bars before serving.
• Sprinkle with Powdered Sugar: Dust the bars lightly with powdered sugar for a simple yet elegant touch.

---

Pecan Pie Cheesecake Bars Recipe Tips

• Chill for Clean Slices: After baking, allow the bars to cool fully and refrigerate them before cutting for the cleanest, neatest slices.
• Make Ahead: These bars can be made a day or two ahead of time and stored in the refrigerator, making them perfect for parties or busy holiday prep.
• Freeze for Later: You can also freeze the bars after baking. Just wrap them tightly and store them in the freezer for up to 2 months. Thaw in the fridge overnight before serving.

---

Frequently Asked Questions (FAQs)

Q: Can I use a different nut besides pecans?
A: Yes! You can substitute pecans with walnuts or hazelnuts for a slightly different flavor and texture.

Q: How long do these bars last in the fridge?
A: The bars will stay fresh in the refrigerator for up to 5 days when stored in an airtight container.

Q: Can I freeze these bars?
A: Absolutely! You can freeze these pecan pie cheesecake bars for up to 2 months. Just wrap them tightly in plastic wrap and place in an airtight container or freezer bag.

Q: Do I have to use corn syrup in the pecan topping?
A: Corn syrup helps create the gooey, caramel-like texture of the pecan pie topping, but you can substitute it with maple syrup or honey for a different flavor.

---

Conclusion

These Pecan Pie Cheesecake Bars are the ultimate indulgence, combining two classic desserts into one irresistible treat. With their buttery shortbread crust, creamy cheesecake filling, and rich, gooey pecan pie topping, these bars are sure to be a hit at any gathering. Whether you're making them for a holiday celebration or just to satisfy a sweet craving, this recipe is a crowd-pleaser that’s easy to make and even easier to enjoy. Try them today and treat yourself to a decadent dessert that’s both comforting and elegant!

Print