Hey, dessert lovers!
Get ready for a treat that’s going to blow your mind!
Today, I’m sharing my recipe for pecan pie cheesecake bars.
Yes, you heard that right! It’s the best of both worlds in one delicious dessert.
Rich, creamy, and oh-so-decadent, these bars are perfect for any occasion.
Trust me, you’ll want to dive right in! Let’s get baking!
Possible Ingredient Alternatives
For graham crackers, almond flour or crushed gluten-free cookies can be used to create a gluten-free crust. Adjust the melted butter as needed to achieve the right consistency. This substitution maintains a similar texture while accommodating those with gluten sensitivities.
Cream cheese can be replaced with dairy-free alternatives like cashew cream cheese or silken tofu blended with lemon juice for a vegan option. Use the same amount as called for in the recipe, but expect a slightly different texture and flavor profile. This substitution caters to those avoiding dairy while still providing a creamy base.
Corn syrup can be substituted with maple syrup or honey for a more natural sweetener. Use the same amount, but be aware that the flavor may be slightly different. This alternative can appeal to those looking to avoid processed sweeteners while maintaining the syrupy consistency needed for the pecan topping.
| Preparation Time | 20-30 minutes |
| Cooking Time | 70-80 minutes |
| Total Time | 90-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 40-50 g
- Fat: 200-220 g
- Carbohydrates: 300-340 g
Ingredients
- 2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup melted unsalted butter
- 16 ounces cream cheese, softened (two 8-ounce packages)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 1/8 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup light or dark corn syrup
- 1/2 cup heavy whipping cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 2 cups chopped pecans
Step 1: Prepare Baking Dish and Preheat Oven
Start by preheating your oven to 350°F.
Line a 9×9 inch baking dish with parchment paper, ensuring the corners are well-fitted by first spraying the dish with cooking spray.
This helps the parchment paper stick and stay in place.
Once lined, set the dish aside to prepare for the crust.
Step 2: Make the Graham Cracker Crust
In a food processor, pulse the graham crackers with sugar until they turn into fine crumbs.
Melt some butter and add it to the processor, pulsing until the mixture is smooth and well combined.
Press this crumb mixture evenly into the bottom of the prepared baking dish using your fingers or the back of a spoon for an even layer.
Transfer the pan to the oven and bake for 10 minutes to set the crust.
Step 3: Prepare and Bake the Cheesecake Layer
Add the cream cheese, sugar, eggs, vanilla extract, and a pinch of salt to the bowl of your mixer.
Using the whisk attachment, mix the ingredients on medium speed until they form a smooth batter, taking about 5 minutes.
Pour this cheesecake batter over the baked graham cracker crust, smoothing it out with a spatula.
Place the pan back in the oven and bake for 20 to 30 minutes until the cheesecake begins to set.
Step 4: Cook the Pecan Topping
In a small saucepan, combine the brown sugar, corn syrup, heavy cream, butter, salt, and vanilla extract.
Bring the mixture to a boil over medium heat, stirring constantly to prevent burning.
Once boiling, continue cooking for an additional minute before removing from heat.
Stir in the chopped pecans to complete the topping.
Step 5: Finalize and Bake the Pecan Layer
Pour the pecan mixture over the slightly set cheesecake layer, using a spatula to spread it out smoothly if necessary.
Return the pan to the oven and bake for an additional 40 minutes until the pecan layer turns golden.
Allow the entire cheesecake to cool completely once out of the oven.
Step 6: Chill, Slice, and Serve
After the cheesecake has cooled, cover it with plastic wrap or aluminum foil and refrigerate for at least 4 hours or, preferably, overnight to allow it to fully set.
Before serving, cut the cheesecake into slices.
Enjoy your beautifully layered cheesecake!
