These Pecan Pie Cheesecake Bars combine the best of two classic desserts in one delectable dessert bar. Crispy, sweet pecan pie filling on top of creamy cheesecake bars will quickly become your new favorite dessert bar!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
My mom has always made the best pecan pies. Everyone who’s ever had one falls in love and requests them for any holiday event. Now, if I’m being completely honest, I am not one of those people. Because I’m just not really a pie fan. My favorite part of pie (any pie) is the filling. Notsomuch the pie crust. And cheesecake is undoubtedly my very favorite dessert. So, it only makes sense to combine two favorites into one amazing dessert with these Pecan Pie Cheesecake Bars.
The crust is exactly what a cheesecake crust should be…slightly sweetened graham cracker crumbs mixed with melted butter, and topped with perfectly creamy cheesecake. The top it all off with a layer of sweet pecan pie filling. It’s dessert bar perfection, friends. No question about it. And you get the crunchy and the creamy in every single bite.
Oh, and the best part? Well, besides how amazingly delicious they are, is how easy they are to make. You won’t spend hours making these, but they’ll taste like you did! Just be prepared…once you share these, they’ll become a regularly requested dessert, just like my mama’s pecan pie!
What do you need to make Pecan Pie Cheesecake Bars?
2 1/2 cups Graham cracker crumbs
1 cup Granulated sugar
3/4 cup Unsalted butter, melted
16 oz Cream cheese, softened
2 large eggs
2 tsp vanilla extract
1 cup light brown sugar
1/3 cup light corn syrup
1/2 cup heavy cream
1/2 tsp kosher salt
2 cups chopped pecan pieces
How to make Pecan Pie Cheesecake Bars:
Full Printable Recipe Below!
1.) Line a 13 x 9 cake pan with parchment paper or foil and set aside.
2.) If you are using full size grahams, place them in a food processor and pulse until they are fine crumbs. (If using store bought graham cracker crumbs just add to a large bowl.) Move to a large bowl and stir in sugar. Add melted butter and stir until combined and moistened. Spoon into the prepared cake pan and press firmly. You can use a measuring cup to help with this. Set aside.
3.) Add the cream cheese, sugar, eggs, and vanilla to the bowl of a stand mixer (or large bowl if using a hand mixer.) Using the whisk attachment, beat until fluffy and smooth (about 3-5 minutes). Use a spatula to scoop mixture onto the graham cracker crust, and gently smooth out. Be careful not to get any crumbs mixed in. Set aside.
4.) Add brown sugar, corn syrup, heavy cream, butter and salt to a small saucepan and heat over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then spoon slowly over cheesecake layer, so it doesn’t sink to the bottom.
5.) Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
6.) Cover and refrigerate for 4 hours, or overnight. Remove from pan using the overhanging edges of parchment paper to a cutting board, slice into squares, and serve!
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Sponsor product used in this post:
Millican Pecan Chopped Pecan Pieces
We have some awesome prize giveaways from our sponsors AND a ton more recipes for your viewing (and eating) pleasure – make sure you check them all out and enter for a chance to win one of the prizes, below!
Pecan Pie Cheesecake Bars
For the crust:
- 2 1/2 cup graham cracker crumbs (about 18 full size graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the pecan pie layer:
- 1 cup light brown sugar
- 1/3 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups chopped pecan pieces
- Line a 13 x 9 cake pan with parchment paper or foil and set aside.
For the graham cracker crust:
- If you are using full size grahams, place them in a food processor and pulse until they are fine crumbs. (If using store bought graham cracker crumbs just add to a large bowl.) Move to a large bowl and stir in sugar. Add melted butter and stir until combined and moistened. Spoon into the prepared cake pan and press firmly. You can use a measuring cup to help with this. Set aside.
To make the cheesecake filling:
- Add the cream cheese, sugar, eggs, and vanilla to the bowl of a stand mixer (or large bowl if using a hand mixer.) Using the whisk attachment, beat until fluffy and smooth (about 3-5 minutes). Use a spatula to scoop mixture onto the graham cracker crust, and gently smooth out. Be careful not to get any crumbs mixed in. Set aside.
To make the pecan pie filling:
- Add brown sugar, corn syrup, heavy cream, butter and salt to a small saucepan and heat over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then spoon slowly over cheesecake layer, so it doesn’t sink to the bottom.
- Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
- Cover and refrigerate for 4 hours, or overnight. Remove from pan using the overhanging edges of parchment paper to a cutting board, slice into squares, and serve!
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!
Monday #SpringSweetsWeek Recipes
Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
Blood Orange Madelines by Simply Inspired Meals
Butter Pecan Macaron by A Kitchen Hoor’s Adventures
Butterscotch Pie with Pecan Crust by Art of Natural Living
Carrot Cake Cheesecake Bars by Cookaholic Wife
Carrot Cake Pecan Pie by The Spiffy Cookie
Coconut Pineapple Bread by Family Around the Table
Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
Coffee Pudding Cake by That Recipe
Gluten Free Almond Poppyseed Bread by Frugal & Fit
Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
Lemon Cake Pops by A Savory Feast
Lemon Jelly Roll by A Day in the Life on the Farm
Lemonade Crinkles by Kate’s Recipe Box
Lemony Baked Doughnuts by Karen’s Kitchen Stories
Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
Orange Posset by Shockingly Delicious
Pecan Pie Cheesecake Bars by Sweet Beginnings
Pink Lemonade Rice Krispie Treats by Blogghetti
Praline Ice Cream by Fresh April Flours
Sponge Cake by Books n’ Cooks
Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
Vegan Turtle Layer Cake by The Baking Fairy
White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Prize #1: Millican Pecan is giving one winner a Tower of Treats! Millican Pecan began when E.E. Risien, founded the West Texas Pecan Nursery in the late 1800’s at the junction of the San Saba and Colorado Rivers. He received much recognition for his experiments that altered the course of the pecan industry and helped to establish San Saba as the “Pecan Capital of the World.” From this location, they developed many great pecan varieties, as well as a prosperous orchard that serves our customers well, even to this day. Today Millican Pecan is being run by the 5th generation, the one that launched the Millican Pecan website in 2002. Visit https://millicanpecan.com/ to learn more about pecans, find delicious recipes, and buy their amazing pecans and pecan products.
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.