Pecan Cheesecake Bars

Cream cheese, graham cracker crust, pecans, brown sugar, and vanilla come together to create irresistible Pecan Cheesecake Bars. A total crowd-pleaser!

this Recipe

Every time I make these Pecan Cheesecake Bars, I can’t help but think of Thanksgiving at my grandmother’s house. She’d always have some sort of nutty dessert on the table—pecan pie, walnut cake, you name it. But I always craved something creamier. Something that felt a little more indulgent but still had that cozy pecan vibe.

So, a couple of years ago, when I was feeling particularly ambitious (and maybe a little bored with the usual desserts), I decided to mash my love for cheesecake and pecans into one glorious bar. And it worked. Actually, it more than worked. It became a staple. My brother literally hoards them whenever I bring a batch over, hiding them in the back of the fridge like a gremlin. And, well, that’s kind of the reaction you’re aiming for, isn’t it?

Why You’ll Love This Pecan Cheesecake Bars Recipe?

• Perfect Texture Combo: You’ve got the buttery graham cracker crust, the smooth and creamy cheesecake filling, and the caramelized pecan topping that adds just the right amount of crunch. It’s basically the trifecta of dessert perfection.

• Rich But Not Overpowering: The sweetness is balanced by the earthiness of the pecans and the slight tang of the cream cheese. It’s like… sophisticated comfort food.

• Easy To Make, Hard To Mess Up: Seriously. Even if you accidentally overbake it a bit, it’s still going to taste amazing. And if it’s slightly underbaked? It’s just extra creamy.

• Versatile: Dress them up with a chocolate drizzle or keep them classic. You can even swap out the pecans for walnuts or almonds if you’re feeling wild.

Ingredient Notes:

These bars are made up of three main layers, and each ingredient plays its part. Here’s a breakdown:

• Graham Cracker Crust: This is your base. The buttery crunch that supports all that rich goodness. Use salted butter if you like a little extra depth of flavor.

• Cream Cheese Filling: The star of the show. Make sure your cream cheese is softened to avoid lumps—I’ve made that mistake more than once, and trust me, you don’t want to go there.

• Pecan Topping: Pecans, brown sugar, heavy cream, butter… it’s basically a caramel dream. And it gives you that perfect crunchy top layer.

How To Make Pecan Cheesecake Bars?

Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper. If you skip the parchment paper, you’ll regret it later when you’re trying to pry out that first sticky piece.

Step 2: Make The Crust
Mix together your graham cracker crumbs, sugar, melted butter, and salt. Press that mixture firmly into your pan, making sure it’s nice and even. Bake for 10 minutes and then let it cool completely.

Step 3: Cheesecake Filling Time
In a mixing bowl, blend your softened cream cheese, granulated sugar, brown sugar, and flour until smooth. Add in your eggs one at a time, then the vanilla extract. Pour the filling over your cooled crust and bake for 30 to 35 minutes. You want it to be mostly set with just a slight jiggle in the middle.

Step 4: The Pecan Topping
Combine your chopped pecans, corn syrup, brown sugar, heavy cream, cinnamon, butter, and salt in a saucepan. Bring it to a boil, then simmer for about 5 minutes until slightly thickened. Stir in vanilla extract and spread over the cheesecake layer.

Step 5: Chill & Slice
Let the bars cool completely before chilling them in the fridge for at least 6 hours or overnight. They cut so much better when they’re cold.

Storage Options:

Keep these beauties in an airtight container in the fridge for up to a week. They also freeze surprisingly well—just wrap them individually and store in a freezer bag for up to two months. Perfect for when you need a sweet fix but don’t feel like baking.

Variations and Substitutions:

• Add Chocolate: Drizzle melted chocolate over the bars for an extra layer of decadence.

• Use Different Nuts: Walnuts or almonds work great if pecans aren’t your thing.

• Salted Caramel Topping: If you’re feeling extra indulgent, drizzle salted caramel sauce over the bars before serving.

What to Serve with Pecan Cheesecake Bars?

• Coffee: A dark roast cuts through the richness beautifully.

• Ice Cream: Vanilla or butter pecan is a total match made in heaven.

• Fresh Fruit: Something tart like raspberries or blackberries works wonders.

Frequently Asked Questions:

Can I make these ahead of time?
Absolutely! They actually taste even better the next day after chilling overnight.

What’s the best way to slice them neatly?
Use a sharp knife dipped in hot water and wiped clean between slices. It’s a game changer.

Can I use a different type of nut?
Totally! Walnuts, almonds, or even macadamia nuts would be delicious.

And there you have it. The Pecan Cheesecake Bars that have somehow become my signature dessert. Try them out and let me know what you think. Better yet, let me know if you can keep your family from devouring them before you even get a piece. Good luck with that!

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Pecan Cheesecake Bars

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Immerse yourself in the layers of our Pecan Cheesecake Bars, a blend of textures and flavors that promise an exquisite culinary journey. Every bite combines the buttery foundation of a graham cracker crust with the velvety richness of a cream cheese filling all topped off with a tantalizing crown of caramelized pecans, for that perfect crunch. This recipe takes the cheesecake to heights by infusing it with the comforting warmth of pecans resulting in perfectly balanced squares that embody both coziness and sophistication. Whether you're hosting a gathering or simply indulging yourself these bars are more, than dessert—they are a celebration of flavors that gracefully dance upon your taste buds.

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16 Servings

Ingredients

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For the Graham Cracker Crust:

• 1 ½ c graham cracker crumbs about 12 graham crackers
• ¼ c granulated sugar
• ½ c butter melted (salted or unsalted)
• ¼ tsp salt

For the Cheesecake Filling:

• 16 ounces cream cheese 2 blocks, softened
• ½ c granulated sugar
• 2 tbsp brown sugar
• 2 large eggs
• 1 tsp vanilla extract or vanilla bean paste
• 1 tbsp all-purpose flour

For the Pecan Topping:

• 1 c pecans roughly chopped
• ¼ c light corn syrup
• ⅓ c light brown sugar
• ⅓ c heavy cream
• ¼ tsp cinnamon
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• ¼ tsp salt

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Instructions

 

1. Set your oven to 350°F. Grease the bottom of an 8x8-inch baking pan. Line it with parchment paper.

Create the Graham Cracker Crust:

1. Combine 1 ½ cups of graham cracker crumbs, ¼ cup of sugar, ½ cup of butter and a pinch of salt, in a bowl.
2. Press this mixture firmly onto the bottom of the pan.
3. Bake for 10 minutes then allow it to cool completely.

Prepare the Cheesecake Filling:

1. Using a blender or mixer blend together 16 ounces of cream cheese, ½ cup of sugar 2 tablespoons of sugar and 1 tablespoon of flour until you achieve a smooth consistency.
2. Add in two eggs and one teaspoon of vanilla extract. Mix well until all ingredients are thoroughly combined.
3. Pour this creamy filling over the crust. Bake for 30 to 35 minutes until it sets with a jiggle when gently shaken.
4. Allow it to rest for 10 to 15 minutes before proceeding to the step.

Make the Pecan Topping:

1. In a saucepan combine 1 cup of chopped pecans, ¼ cup corn syrup,⅓ cup brown sugar, ⅓ cup heavy cream, ¼ teaspoon cinnamon, 4 tablespoons butter, and ¼ teaspoon salt.
2. Stir everything together over medium heat until it reaches a boil. Reduce heat. Let it simmer for 4 to 5 minutes or until slightly thickened.
3. Remove, from heat. Stir in one teaspoon of vanilla extract.
4. Spread this pecan topping evenly over the cheesecake layer.

Relax and Chill:

1. Allow the bars to cool down to room temperature then put them in the refrigerator, for a minimum of 6 hours or overnight.
2. When ready use parchment paper to lift them out and cut into squares. They are ready to be served.

Notes

It's effortless to shift these Pecan Cheesecake Bars into a treat without renouncing any flavor or texture. The main modification is, in the crust. Instead of using graham cracker crumbs you can utilize a gluten-free alternative that you can find in most grocery stores. Make sure the crumbs are finely ground so they resemble the texture of a crust. If you want to add a twist you can mix in a bit of flour with the gluten-free crumbs for a subtle nutty taste that pairs perfectly with the pecan topping. When it comes to the ingredients most of them are naturally gluten-free. It's always good practice to check labels especially for items, like vanilla extract and corn syrup.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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