Pecan Pie Cheesecake Bars

5 from 3 votes

Pecan pie cheesecake bars - caramel butter pecan topping, creamy cheesecake layer, graham cracker pecan cookie base. Delicious and easy to bake too!

Prep Time30

Cook Time1

Chilling Time8

Total Time9 30

Course: Dessert

Cuisine: North American

Servings: bars

Calories: 198kcal

Author: Jolina

Equipment

Ingredients

Graham Cracker Pecan Crust:

2 cups graham cracker crumbs
1 cup pecans finely chopped
½ cup unsalted butter melted and slightly cooled
pinch salt

Creamy Cheesecake Layer:

2 8-oz block cream cheese softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs room temperature

Pecan Pie Topping:

1 cup brown sugar packed
¼ cup cornstarch
½ tsp salt
4 egg yolks from large eggs
½ cup golden syrup or maple syrup
½ cup heavy cream warm (see notes)
4 tbsp unsalted butter cold and cubed (see notes)
1 tsp vanilla extract
2 cups pecans roughly chopped

US Customary - Metric

Instructions

Preheat oven to 325F. Line a 9x9 inch pan with parchment paper with a slight overhang on each side. Set aside.
In a medium bowl, combine all crust ingredients. Stir until evenly moist.
2 cups graham cracker crumbs, 1 cup pecans, ½ cup unsalted butter, pinch salt
Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
In a large bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla extract on low medium speed until smooth (about 2 minutes).
2 8-oz block cream cheese, ½ cup granulated sugar, 1 tsp vanilla extract
Add eggs one at a time, beating well after each addition.
2 large eggs
Pour your cheesecake batter into your prepared pan. Bake for 30 minutes or until set.
Remove from the oven and cool in the pan. In the meantime, you can make your pecan pie topping.
Using a medium, heavy-bottom saucepan on low-medium heat, combine brown sugar, cornstarch and salt. Stir until incorporated.
1 cup brown sugar, ¼ cup cornstarch, ½ tsp salt
Add egg yolks, golden syrup, warm heavy cream and whisk until smooth.
4 egg yolks, ½ cup golden syrup, ½ cup heavy cream
Continue cooking until the mixture thickens considerably, about 30 minutes. Stir occasionally.
Stir in the cold butter and vanilla extract. Whisk until thick and fully incorporated.
4 tbsp unsalted butter, 1 tsp vanilla extract
Stir in the chopped pecans.
2 cups pecans
Remove from heat and cool to room temperature. When ready, pour your pecan pie filling over your cooled cheesecake. Spread it out evenly.
Chill the cheesecake overnight.
To serve, lift the cheesecake off the pan using the parchment paper and slice into squares.

Video

Notes

To warm heavy cream, I simply put the amount I need in a microwavable cup then zap it in increments of 5-10 seconds until it’s warm (not hot) to the touch. You don’t want it too hot so watch for little bubbles forming at the edges of your cup (you don’t want them). Once it’s warm, leave it on the counter until you’re ready to use it. Best to microwave it a few minutes before you need it.
After cubing the butter, keep them in the fridge until ready to use.
See post more baking tips, FAQs and step-by-step photos.

Nutrition