Pecan Pie Cheesecake Bars
Mix it up this holiday season and make pecan pie cheesecake bars instead of a whole pie!
Dessert bars are always a nice alternative recipe for holidays and special occasions. They're just easier to share! Try these pecan pie cheesecake bars out this Thanksgiving or anytime you're craving sweets. They really bring something special to the plate. If you're looking for the easiest (and best) pecan pie cheesecake bars, you've come to the right place!
Made with a graham cracker crust and both coffee and vanilla extracts in the cheesecake, these bars have some of the most amazingly-creamy and decadent flavors.
This simple dessert recipe can be made in under an hour, meaning you can treat yourself to a great recipe that you aren't soon to find anywhere else this holiday season. Win-win.
Preparation Time30 min
Cooking Time40 min
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, room temp
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons coffee extract
- 1/2 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 cups chopped pecans
Heat oven to 350 degrees F. Lightly spray a 9x9-inch baking pan with cooking spray then line the pan with parchment paper leaving an overhang like a sling.
In a medium mixing bowl combine the graham cracker crumbs with the sugar and mix well. Add the melted butter and mix until fully combined.Evenly press the crumb mixture into the bottom of the baking pan.
In the bowl of a stand mixer add the cream cheese, sugar, eggs, coffee and vanilla extracts and salt. Using the whisk attachment mix on medium speed until the mixture is well combined and smooth. Pour the mixture evenly over the graham cracker crust.
In a small saucepan combine the brown sugar, corn syrup, cream, butter, salt and vanilla. Bring the mixture to a boil over medium heat constantly stirring. Cook for 1 more minute then remove the mixture from the heat. Mix in the chopped pecans. Pour the mixture over the cheesecake layer and carefully smooth over.
Bake for 40 minutes until the cheesecake bars are set and the top is golden.
Let cool completely then cover with foil and chill for 4-5 hours or overnight.
Lift the cheesecake bars out of the pan using the parchment sling then cut into bars.
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