Pecan Cheesecake Bars

Prep Time 25

Cook Time 35

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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Servings

Ingredients

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

Instructions

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:

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

Prepare the Cheesecake Filling:

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.
Add in two eggs and one teaspoon of vanilla extract. Mix well until all ingredients are thoroughly combined.
Pour this creamy filling over the crust. Bake for 30 to 35 minutes until it sets with a jiggle when gently shaken.
Allow it to rest for 10 to 15 minutes before proceeding to the step.

Make the Pecan Topping:

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.
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.
Remove, from heat. Stir in one teaspoon of vanilla extract.
Spread this pecan topping evenly over the cheesecake layer.

Relax and Chill:

Allow the bars to cool down to room temperature then put them in the refrigerator, for a minimum of 6 hours or overnight.
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